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文章摘要
红甜菜色素稳定性影响因素研究进展
Research Advances on Influencing Factors of Betalains Stability in Red beet
投稿时间:2020-10-06  修订日期:2020-10-15
DOI:
中文关键词: 红甜菜  甜菜红素  甜菜黄素  稳定性
英文关键词: red beet  betacyanin  betaxanthin  stability
基金项目:
作者单位E-mail
王萍 东北林业大学 林学院黑龙江省森林食品资源利用重点实验室 wangping2178@nefu.edu.cn 
闫明哲 东北林业大学 林学院  
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中文摘要:
      红甜菜是一种营养价值较高的食用蔬菜,含有大量的红甜菜色素。红甜菜色素是一种水溶性、含氮的季胺型生物碱,核心结构为甜菜醛氨酸。依据化学结构不同红甜菜色素可分为两类:甜菜红素和甜菜黄素。红甜菜色素作为一种食用天然色素,已应用于多种食品,但由于稳定性较差,其在食品、营养保健品和化妆品等领域的潜在应用受到诸多限制。综述了红甜菜的营养成分和红甜菜色素的组成及结构,详细阐述了pH值、光照、温度、氧气和降解酶对红甜菜色素含量和颜色的影响,同时阐明了甜菜红素受稳定性因素影响在易降解位置发生脱糖基化、脱羧、脱氢、醛亚胺键水解和异构化等化学变化的途径及产物。为深入研究甜菜色素稳定性、扩大红甜菜及红甜菜色素的应用领域提供参考。
英文摘要:
      Red beet is a kind of edible vegetable with high nutritional value, which contains a large amount of betalains. Betalains are water-soluble, nitrogen-containing quaternary amine alkaloid with a core structure of betalamic acid. According to the chemical structure, betalains are divided into betacyanins and betaxanthins. As an edible natural pigments, betalains have been applied to a lot of foods, however, which applications in some foods, health foods and cosmetics are limited owing to their poor stability. The nutritional components of red beet and the composition and structure of betalains were discribed, the effects of pH, light, temperature, oxygen and degrading enzymes on the content and color of betalains were dicussed in details, and it was also summarized that the chemical changes occured at easy degradable positions of betacyanins for deglycosylation, decarboxylation, dehydrogenation, aldimine bond hydrolysis and isomerization. The aim of the artical could provide some references for further research of betalains stability and developing red beet and betalains' application.
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