摘要
花色苷是蓝莓中的主要酚类活性成分,因其良好的抗氧化、抗炎、抗肿瘤、护眼等活性而备受关注,然而花色苷容易受到光照、氧气、pH值、金属离子等因素的影响,且人体吸收利用率低,限制了其应用.本文综述了蓝莓花色苷的功能活性、提取纯化方法及稳态化技术,为蓝莓花色苷在食品领域的应用提供参考.
Abstract
Anthocyanins are the main phenolic active components in blueberry,which have attracted much attention due to their excellent antioxidant,anti-inflammatory,anti-tumor and eye protection functions.However,anthocyanins in blue-berry are easily affected by light,oxygen,pH value,metal ions and other factors,and their absorption and utilization rate are low in the human body,which limits their application.This review summarized the functional activities,extrac-tion and purification methods,and stabilization technology of anthocyanins in blueberry,and hope to provide reference for the application of anthocyanins in food industry.
基金项目
"十四五"国家重点研发计划项目(2022YFD2100804)
中国工程院战略研究与咨询项目(2023-XY-25)
农业农村部果品加工及综合利用技术集成科研基地建设项目(2022CX133)
NETL
NSTL
万方数据