食品科学 ›› 2019, Vol. 40 ›› Issue (11): 351-359.doi: 10.7506/spkx1002-6630-20180423-289

• 专题论述 • 上一篇    

花色苷分子结构修饰及其生理活性研究进展

由 璐,隋茜茜,赵艳雪,刘素稳*   

  1. 河北科技师范学院食品科技学院,河北 秦皇岛 066604
  • 出版日期:2019-06-15 发布日期:2019-06-28
  • 基金资助:
    河北省重点研发计划项目(18227137D);河北省高等学校青年基金科学研究项目(QN2015095)

Recent Progress in Structural Modification and Physiological Activity of Anthocyanins

YOU Lu, SUI Qianqian, ZHAO Yanxue, LIU Suwen*   

  1. College of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066604, China
  • Online:2019-06-15 Published:2019-06-28

摘要: 花青素是植物界分布最广、种类众多的一类天然色素,是植物的主要呈色物质,在自然界中多以糖苷(花色苷)的形式存在,具有多种重要的生理功能和生物活性。花色苷具有酚羟基,结构稳定性较差,易受外界条件如pH值、温度、光、O2、金属离子和酶等因素的影响,在食品加工中易分解失去原有的鲜艳颜色,限制了花色苷的贮藏和在食品加工领域中的应用。花色苷分子结构修饰可增加其对外界环境和食品添加剂及食品加工中的稳定性,使其在较大pH值范围内呈现良好色泽。本文系统介绍了不同类型(花色苷酰基化、花色苷酯基化及形成吡喃类衍生物)花色苷结构修饰的原料来源、结构特征及其生理活性,为进一步开展花色苷的结构稳定性与生理活性研究及其在食品加工领域中的护色与应用提供参考。

关键词: 花色苷, 结构修饰, 稳定性, 生理功能

Abstract: Anthocyanins are the most ubiquitous and diverse class of natural pigments in the plant kingdom and are the main color substances of plant materials, and they exist in nature mostly as glycosides of anthocyanidins and have many important physiological functions and biological activities. Anthocyanins have poor structural stability due to their structures containing phenolic hydroxyls and are susceptible to external conditions such as pH, temperature, light, oxygen, metal ions and enzyme. These compounds can be easily decomposed during food processing, leading to loss of the bright color. The poor stability of anthocyanins restricts their storage and application in food processing. Modified anthocyanins can show improved stability to external environments and during food processing, and offer good color in a wide pH range. This article summarizes the different types of anthocyanin modification such as acylation, esterification and formation of pyranoanthocyanins as well as the structural characteristics and physiological activities of the modified anthocyanins, with the aim of providing a useful rationale for further studies on the structural stability and biological activity of anthocyanins and their application in agricultural products and food processing.

Key words: anthocyanins, structural modification, stability, physiological function

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