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蓝莓花青素加工特性及功能活性研究进展

刘军波1,2,邹礼根1,赵芸1

(1 杭州市农业科学研究院农产品加工所,浙江 杭州 310024;2 农业部果品产后处理重点实验室,浙江 杭州 310021)

摘要:综述了蓝莓花青素的分子结构和种类,加工及贮藏过程中的稳定性,提取、分离纯化技术以及蓝莓花青素的功能活性,为今后蓝莓花青素的深入研究及开发利用提供一定的技术参考和借鉴。

关键词:蓝莓;花青素;加工特性;功能活性

Processing Characteristics and Functional Activity of Blueberry Anthocyanins

LIU Jun-bo1,2,ZOULi-gen1,ZHAO Yun1

(1 Institute of Agricultural Products Processing,Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China;2 Key Laboratory of Postharvest Treatment of Fruits,Ministry of Agriculture,Hangzhou 310021,China)

Abstract: The review article mainly includes the followings:the variety and structure characteristics of blueberryanthocyanin,the stability of blueberry anthocyanin during processing and storage,the extraction and purificationtechnology,and the functional activity of blueberry anthocyanin. Certain technical reference may be provided for thefuture in-depth study on blueberry anthocyanin.

Key words: blueberry;anthocyanins;processing characteristics;functional activity

(2017年第20卷第6期)

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