桑椹花青素的研究现状及其在食品领域中的应用

冀冰聪; 杜婷

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DOI:10.12161/j.issn.1005-6521.2021.15.029

食品研究与开发:2021,42(15):189-197

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桑椹花青素的研究现状及其在食品领域中的应用

冀冰聪，杜婷

(天津科技大学食品科学与工程学院，天津 300457)

Research Progress on Mulberry Fruit Anthocyanins and Their Application in the Food Industry

JI Bing-cong，DU Ting

(Mulberry anthocyanins are a class of water-soluble natural pigments extracted from mulberry fruits，which belongs to flavonoids.They display a variety of physiological and health promoting functions and are widely used in the food industry.In this paper，the composition，physiological functions，physicochemical properties，and current technologies for extraction and purification of mulberry anthocyanins，together with the latest research progress in prospects for application of mulberry anthocyanins in the food industry were reviewed to provide a foundational reference for related research focused on mulberry anthocyanins and other natural pigments.This review will provide a theoretical basis for development of new functional foods using mulberry anthocyanins.)

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投稿时间：2021-02-06

中文摘要: 桑椹花青素是从桑椹中提取的一种水溶性天然色素，属黄酮类化合物，对人体具有多种生理保健功能，广泛应用于食品工业领域。该文对桑椹花青素的组成、生理作用、提取方法、影响稳定性的因素、提高稳定性的方法及其在食品领域的应用方面的最新研究进展进行了综述，并对桑椹花青素在食品领域中的应用前景进行展望，以期为桑椹花青素及其他天然色素相关的研究工作提供参考，为开发新型桑椹花青素功能性食品提供理论依据。

中文关键词: 桑椹花青素稳定性分离纯化生理功能食品应用

Abstract:College of Food Science and Engineering，Tianjin University of Science and Technology，Tianjin 300457，China

keywords: mulberry fruits anthocyanins stability separation and purification physiological functions food applications

文章编号：202115029 中图分类号： 文献标志码：

基金项目:天津市大学生创新训练项目（202110057201）

作者	单位
冀冰聪，杜婷	天津科技大学食品科学与工程学院，天津 300457

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JI Bing-cong，DU Ting

Mulberry anthocyanins are a class of water-soluble natural pigments extracted from mulberry fruits，which belongs to flavonoids.They display a variety of physiological and health promoting functions and are widely used in the food industry.In this paper，the composition，physiological functions，physicochemical properties，and current technologies for extraction and purification of mulberry anthocyanins，together with the latest research progress in prospects for application of mulberry anthocyanins in the food industry were reviewed to provide a foundational reference for related research focused on mulberry anthocyanins and other natural pigments.This review will provide a theoretical basis for development of new functional foods using mulberry anthocyanins.

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