XIE Guofang,WANG Rui,ZHOU Xiaoli,et al.Research Progress on the Stability of Blueberry Anthocyanins[J].Northern Horticulture,2016,40(07):190-194.[doi:10.11937/bfyy.201607047]
蓝莓花色苷稳定性研究进展
- Title:
- Research Progress on the Stability of Blueberry Anthocyanins
- Keywords:
- blueberry; anthocyanins; stability
- 文献标志码:
- A
- 摘要:
- 蓝莓花色苷是蓝莓主要的功能因子，是集营养和着色双重功能为一体的功能食品添加剂。但贮藏和加工过程中蓝莓花色苷极易降解，直接影响产品的营养价值和品质。文章综述了贮藏、热处理、非热处理、加工方式、产品类型、环境体系及食品添加剂等对蓝莓花色苷稳定性及其活性影响的最新研究状况，以期为合理利用蓝莓花色苷提供理论参考。
- Abstract:
- Blueberry anthocyanins is the main function factors of blueberry，and it also is a functional food additive in nutrition and coloring.However，the blueberry anthocyanins extremely easily degraded during storage and processing，directly influenced the nutritional value and quality of the products.To provide reference for rational utilization of blueberry anthocyanins，the effects of blueberry processing toward product，including storage，heat treatment，heat treatment，machining method，product type，environment system and food additives，on the stability of blueberry anthocyanins were reviewed from the perspective of the most recent advances on storage and processing.
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备注/Memo
第一作者简介：谢国芳(1987-)，男，硕士，讲师，现主要从事农产品贮藏与加工等研究工作。E-mail:xieguofang616@sina.com. 基金项目：贵州省教育厅自然科学研究重点资助项目（黔教合KY字[2014]276）；贵州省科技厅-贵阳市科技局-贵阳学院联合基金资助项目（黔科合LH字[2014]7179号）；贵州省科技创新人才团队建设资助项目（黔科合人才团队(2013)4028）。