花色苷结构与呈色稳定性研究进展

Research Progress on the Structures and Coloration Stability of Anthocyanins

摘要:

随着生活水平的提高，人们对营养膳食的关注度越来越高，更加重视食品安全摄入的问题。花色苷作为一种安全无毒的天然色素，在当前营养膳食的社会热点下，使其在食用色素及功能食品开发领域具有十分重要的地位，然而花色苷具有多个酚羟基，存在结构稳定性较差、极易发生降解以及生物利用率较低等问题，导致在食品加工等方面的应用受到一定限制。花色苷的呈色多样性与其结构密切相关，该文主要基于花色苷结构与呈色的关系，概述了其基本结构与呈色的相关性，并讨论了不同加工方式对其呈色稳定性的影响，同时通过对花色苷与淀粉、蛋白质、膳食纤维和果胶等物质结合可以有效提高花色苷的稳定性的阐述，为更深入地研究花色苷和开发更安全、更环保的功能食品新产品提供参考。

Abstract:

With the improvement of living standard, people pay increasing attention to nutrition and diet while placing greater emphasis on the safety of the food ingested. Anthocyanins, as one type of safe and non-toxic natural pigments, play a very important role in the field of food coloring and functional food development under the current social hotspot of nutritious diets. However, anthocyanins have multiple phenolic hydroxyl groups, which present problems such as poor structural stability, susceptibility to degradation and low bioavailability, resulting in limitations in food processing and other applications. The color diversity of anthocyanins is closely related to their structure. On the basis of the relationship between the structure and color of anthocyanins, this article mainly reviews the correlation between their basic structure and color, and discusses the effects of different processing methods on the color stability of anthocyanins. Meanwhile, this article elaborates the opportunities to improve the stability of anthocyanins via the combination of anthocyanins with starch, protein, dietary fiber, and pectin, which provides a reference for deeper studies on anthocyanins and the development of safer and more environmentally friendly functional food products.