乔世豪,王强,胡露丹,马良,张宇昊,王洪霞.花青素在食品质量指示中的应用进展[J].包装工程,2022,43(17):49-58.
QIAO Shi-hao,WANG Qiang,HU Lu-dan,MA Liang,ZHANG Yu-hao,WANG Hong-xia.Application Progress of Anthocyanins in Food Quality Indication[J].Packaging Engineering,2022,43(17):49-58. |
| 花青素在食品质量指示中的应用进展 |
| Application Progress of Anthocyanins in Food Quality Indication |
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| DOI：10.19554/j.cnki.1001-3563.2022.17.007 |
| 中文关键词: 花青素 多糖 蛋白质 智能材料 食品质量 |
| 英文关键词: anthocyanins polysaccharide protein intelligent materials food quality |
| 基金项目:重庆市自然科学基金面上项目(cstc2020jcyj?msxmX0995);国家自然科学基金面上项目(31972102);国家重点研发计划(2021YFD21001005) |
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| 中文摘要: |
| 目的 总结近年国内外花青素在食品质量指示中的相关研究与进展。方法 整理归纳国内外文献，查阅总结近几年相关文献及实验成果，综述花青素对pH的响应机理及其与生物大分子可能存在的相互作用，概述花青素在食品质量指示中的应用进展。结果 花青素作为广泛存在于植物中的水溶性天然色素，对pH具有较高的敏感性和响应性，可以与生物大分子相结合，并有效负载于大分子中，以此复合成安全、可降解且具有pH指示功能的智能材料，可以揭示食品的变质过程。结论 花青素与多糖、蛋白等物质可以通过氢键作用、静电作用、范德华力等进行有效复合，形成的花青素基智能材料可应用于常见食品(猪肉、鱼虾、牛奶)的新鲜度指示中，为其在食品质量指示中的进一步研究应用提供参考。 |
| 英文摘要: |
| The work aims to summarize the research and progress of anthocyanins in food quality indication at home and abroad in recent years. Domestic and foreign reports were summarized, relevant literature and experimental results in recent years were reviewed, response mechanism of anthocyanins to pH and possible interaction between anthocyanins and biological macromolecules were explored, and application progress of anthocyanins in food quality indication was presented. Anthocyanins, as water-soluble natural pigments widely found in plants, had high sensitivity and response to pH, which could be combined with biological macromolecules and effectively loaded in macromolecules, so as to compound into safe, degradable and smart materials with pH indication function and to reveal the process of food spoilage. Anthocyanins can composite with polysaccharide and protein by hydrogen bonding, electrostatic interaction, van der Waals force, etc. The formed intelligent material with anthocyanins can be applied to indicate the freshness of common food (pork, fish, shrimp, milk, etc.). This work can provide some reference for the further research and application of anthocyanins in food quality indication. |
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