首页|矢车菊-3-葡萄糖苷提取纯化、生物活性及稳态化技术的研究进展

矢车菊-3-葡萄糖苷提取纯化、生物活性及稳态化技术的研究进展

Research Progress on the Extraction,Purification,Biological Activities and Stabilization Techniques of Cyanidin-3-glucoside

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矢车菊-3-葡萄糖苷(Cyanidin-3-glucoside,C3G)是自然界中分布最为广泛的一种花青素,富含于水果、蔬菜和谷物中,具有抗氧化、抗癌、抗炎以及维持视觉健康等生理功能,在食品、医药等行业备受关注.提取纯化是利用C3G的重要步骤,但C3G在储存、加工过程中易受外界环境的影响而失去原有的颜色和生理价值.为促进C3G在食品领域的应用,该文汇总了C3G在不同食物中的含量及常见的提取纯化方法,概述了C3G抗氧化、抗癌、抗炎以及维持视觉健康等生物活性,并从生物大分子复合和分子修饰两个方面介绍了C3G的稳态化方法,为未来研究和综合开发利用C3G提供理论依据.
Cyanidin-3-glucoside(C3G)is one of the most widely distributed anthocyanins in nature.It is abundant in fruits,vegetables and cereals,and has many physiological functions such as anti-oxidant,anti-cancer,anti-inflammatory and visual health maintenance functions,thereby attracting much attention in the food and pharmaceutical industries.The extraction and purification are important steps in the utilization of C3G,but C3G tends to lose its original color and physiological value due to its vulnerability to external environments during storage and processing.In order to promote the application of C3G in the food field,this paper presents the contents of C3G in different foods as well as the common extraction and purification methods,summarizes the physiological functions biological activities of C3G such as anti-oxidant,anti-cancer,anti-inflammatory and visual health maintenance functions,and introduces the C3G stabilization techniques from the aspects of macromolecular complextion and molecular modification,which provides a theoretical basis for future research and comprehensive development and utilization of C3G.

cyanidin-3-glucoside(C3G)extractionpurificationphysiological functionstability maintaining methods

高琦、孙铭阳、袁兴铃、彭雪、王宁、薛友林

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辽宁大学轻型产业学院,辽宁沈阳 110036

中共辽宁省委党校,辽宁沈阳 110161

矢车菊-3-葡萄糖苷 提取 纯化 生理功能 稳定性保持

教育部新农科研究与改革实践项目教育部产学合作协同育人项目教育部产学合作协同育人项目教育部产学合作协同育人项目教育部产学合作协同育人项目辽宁省"兴辽英才计划"项目辽宁省教育厅基本科研服务地方项目泰州市高层次创新创业人才引进计划项目

2020128202002115014202102654021230701160144419230701160144419XLYC1807270LJKFZ20220183202149

2024

10.13982/j.mfst.1673-9078.2024.6.0409

现代食品科技
华南理工大学

现代食品科技

CSTPCD北大核心
影响因子：1.07
ISSN：1673-9078
年,卷(期)：2024.40(6)