全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...
核农学报  2013 

蓝莓花青素的研究进展

DOI: 10.11869/hnxb.2013.06.0817, PP. 817-822

Keywords: 蓝莓,花青素,提取,纯化,稳定性,生理功能

Full-Text   Cite this paper   Add to My Lib

Abstract:

花青素作为一种天然食用色素,与合成色素相比,具有安全性高,资源丰富,且具有一定的营养和药理作用等优点,已在食品、医药、化妆品等领域得到了广泛的应用。近年来,由于蓝莓富含花青素,逐渐成为国内外研究的热点。本文综述了蓝莓的概况、蓝莓花青素的基本结构及种类、提取纯化技术、稳定性及其生理功能的最新研究进展,以期为蓝莓产业化发展中的技术问题提供一定的参考。

References

[1]  史海芝,刘惠民. 国内外蓝莓研究现状[J]. 江苏林业科技,2009,36(4):48-51
[2]  陈卫. 蓝莓及其营养保健功能[J]. 中外食品,2003,7:34-35
[3]  聂飞,韦吉梅,文光琴. 蓝莓的经济价值及其在我国产业化发展中的前景探讨[J]. 贵州农业科学,2007,35(1):117-119
[4]  Almeida J R M, Damico E, Preuss A, Carbone F, Ric de Vos C H, Deiml B, Mourguse F, Perrotta G, Fischer T C, Bovy A G, Martens S, Rosati C. Characterization of major enzymes and genes involved in flavonoid and proanthocyanidin biosynthesis during fruit development in strawberry(Fragaria ananassa)[J]. Archives of Biochemistry Biophysics,2007,465(1):61-71
[5]  王日为,张丽霞,高吉刚. 茶叶中花青素类物质研究展望[J]. 茶叶科学技术,2002(4):4-8
[6]  莫巍. 彩叶树种叶片中花青素含量的测定及动态分析[J]. 新疆农业科学,2007,44(S2):138-140
[7]  Rein M. Copigmentation reactions and color stability of berry anthocyanins [D]. Helsinki: University of Helsinki,2005
[8]  Kong J M, Chia L S, Goh N K, Chia T F, Brouillard R. Analysis and biological activities of anthocyanins[J]. Phytochemistry, 2003,64(5):923-933
[9]  顾林,朱洪梅,顾振新. 花青素的生物合成和成色机理及提高其稳定性的途径[J]. 食品工业科技,2007,28(11):240-244
[10]  Escribano-bailon M T, Santos-buelga C, Rivas-gonzalo J C. Anthocyanins in cereals[J]. Journal of Chromatography A,2004,1054(1-2):129-141
[11]  李颖畅,宣景宏,孟宪军. 蓝莓果中花色素苷的研究进展[J]. 食品研究与开发,2007,28(1):178-181
[12]  Prior R L, Cao G, Martin A, Sofic E, McEwen J, O’Brien C, Lischner N, Ehlenfeldt M, Kalt W, Krewer G, Mainland C M. Antioxidant capacity as influenced by total phenolic and anthocyanin content maturity and variety of Vaccinum species[J]. Journal of Agricultural and Food Chemistry,1998,46: 2686-2693
[13]  李亚东,孟凡丽,郑毅男,苏晓田. 不同基因型越橘果实中4种花色苷含量的研究[J]. 园艺学报,2004,31(3):367-368
[14]  Srivastava A, Akoh C C, Fischer J, Krewer J. Effect of anthocyanins fractions from selected cultivars of Georgia-grown blueberries on apoptosis and phase II enzymes [J]. Journal of Agricultural and Food Chemistry,2007,55(8): 3180-3185
[15]  向道丽. 酶法提取越橘果渣花色苷酶解条件的研究[J]. 中国林副特产,2005,12(6):1-3
[16]  李颖畅. 蓝莓花色苷提取纯化及生理功能研究[D]. 长春:吉林农业大学,2008
[17]  王谷媛. 蓝莓有效成分的提取条件研究[D]. 长春:长春工业大学,2010
[18]  伍锦鸣,卓浩廉,普元柱,刘丽芬,李仙. 蓝莓花青素超声提取工艺优化及在卷烟中的应用研究[J]. 食品工业,2012,33(4):30-33
[19]  孟宪军,王成,宋德群,王冠群,吕春茂,孟晓曦. 响应面法优化超声提取蓝莓花色苷工艺的研究[J]. 食品科技,2010,35(9):249-253
[20]  吕春茂,王新现,董文轩,孟宪军,王博. 响应面法优化越橘花色苷微波辅助提取工艺参数[J]. 食品科学,2011,32(6):71-75
[21]  吕春茂,包静,孟宪军,董文轩,王新现. HPD-700型大孔树脂对野生越橘花色苷分离的研究[J]. 食品科学,2012,33(10):78-83
[22]  孟宪军,李颖畅,宣景宏,冯颖. AB-8大孔树脂对蓝莓花色苷的动态吸附与解吸特性研究[J]. 食品工业科技,2007,(12):94-96,99
[23]  Harbone J B.黄酮类化合物[M]. 北京:科学出版社,1983
[24]  Manhita A C, Teixeira D M, da Costa C T. Application of sample disruption methods in the extraction of anthocyanins from solid or semi-solid vegetable samples[J]. Journal of Chromatography A,2006, 1129(1):14-20
[25]  Fiorini M. Preparative high-performance liquid chromatography for the purification of natural anthocyanins[J]. Journal of Chromatography A, 1995, 692(1-2):213-219
[26]  Du Q Z, Jerz G, Winterhalter P. Isolation of two anthocyanins sambubiosides from bilberry(Vaccinium myrtillus)by high-speed countercurrent chromatography[J]. Journal of Chromatography A, 2004, 1045(1-2): 59-63
[27]  Kader F, Rovel F, Girardin M, Metche M. Mechanism of browning in fresh highbush blueberry fruit (Vaccinium corymbosum L).Role of blueberry polyphenol oxidase,chlorogenic acid and anthocyanins[J]. Journal of the Science of Food and Agricultural,1999,74(1):31-34
[28]  孙蕾,刘晓瑞,景浩.三种有机酸对红豆越橘花青素的热稳定性研究[J]. 食品科技,2011,36(11): 230-236
[29]  张秀成,刘广平,何双,宋冶. 越桔(红豆)色素稳定性研究[J]. 东北林业大学学报,2000,28(2):39-42
[30]  李知敏. 蓝莓花色苷的分离纯化及其初步药效学实验研究[D]. 重庆:重庆大学,2006
[31]  李颖畅,孟宪军,周艳,于娜. 金属离子和食品添加剂对蓝莓花色苷稳定性的影响[J]. 食品科学,2009,30(9):80-84
[32]  陈介甫,李亚东,徐哲. 蓝莓的主要化学成分及生物活性[J]. 药学学报,2010,45(4):422-429
[33]  贺强,吴立仁. 蓝莓果实中营养成分的生物学功能. 北方园艺,2010,(24):222-224
[34]  李丹,林琳. 越桔食品资源的开发与利用[J]. 食品与发酵工业,2000,26(4):76-81
[35]  李亚东,张志东,吴林. 蓝莓果实的成分及保健机能[J]. 中国食物与营养,2002,(1):27-28
[36]  李颖畅,孟宪军,孙靖靖,于娜. 蓝莓花色苷的降血脂和抗氧化作用[J]. 食品与发酵工业,2008,34(10):44-48
[37]  孟宪军,于欣灵,孙仁艳,张锐. 蓝莓提取物对小鼠记忆力及抗衰老作用的研究[J]. 沈阳农业大学学报, 2011,42(6):740-742
[38]  Bridle P, Timberlake C F. Anthocyanins as natural food colours-selectd aspects[J]. Food Chemistry,1997,58(1-2):103-109
[39]  Renis M, Calandra L, Scifo C,Tomasello B, Cardile V, Vanella L, Bei R, La F L, Calvane F. Response of cell cycle/stress- related protein expression and DNA damage upon treatment of CaCO3 cells with anthocyanins[J]. British Journal of Nutrition,2008,100(1):27-35
[40]  Shih P H, Yeh C T, Yen G C. Anthocyanins induce the activation of phase II enzymes through the antioxidant response element pathway against oxidative stress induced apoptosis[J]. Journal of Agricultural and Food Chemistry,2007, 55(23):9427-9435
[41]  Singletary K W, Jung K J, Giusti M. Anthocyanin- rich grape extract blocks breast cell DNA damage [J]. Journal of Medicinal Food,2007, 10(2):244-251
[42]  Feng R, Ni H M, Wang S Y, Tourkova I L, Shurin M R, Harada H, Yin X M. Cyanidin-3-rutinoside,a natural polyphenol antioxidant stress[J]. Biological. Chemistry,2007, 282(18):13468-13476
[43]  唐忠厚,周丽. 花青素对人类健康影响的研究进展及其前景[J]. 食品研究与开发,2009,30(7): 159-162
[44]  顾姻,贺美安. 蓝浆果与蔓越橘[M]. 北京:中国农业出版社,2001
[45]  凌关庭. 可供开发食品添加剂(Ⅸ):兰莓提取物及其抗氧化作用[J]. 粮食与油脂,2003,(6):45-48
[46]  Phillips M M, Case R J, Rimmer C A, Sander L C, Sharpless K E, Wise S A, Yen J H. Determination of organic acids in Vaccinium berry standard reference materials[J]. Analytical and Bioanalytical Chemistry,2010,398(1):425-434
[47]  李亚东,姜惠铁,张志东,吴林. 中国蓝莓产业化发展的前景[J]. 沈阳农业大学学报,2001-03,3(1):39-42
[48]  李亚东. 越橘(蓝莓)栽培与加工[M]. 吉林:吉林科学技术出版社,2001
[49]  Tian Q, Giusti M M, Stoner G D, Schwartz S J. Screening for anthocyanins using high-performance liquid chromatography coupled to electrospray ionization tandem mass spectrometry with precursor-ion analysis, product-ion analysis, common-neutral-loss analysis, and selected reaction monitoring[J]. Journal of Chromatography A,2005,1091(1-2):72-82
[50]  Mazza G, Kay C D, Tony C, Cotterll T, Holub B J. Absorption of anthocyanins from blueberies and serum antioxidant status in human subjects[J]. Journal of Agricultural and Food Chemistry,2002,50(10):7731-7737
[51]  李守萍,张德财. 浅谈浆果类树种在辽宁省果业发展中的地位[J]. 辽宁农业科学,2003,(1):37-38
[52]  胡雅馨,李京,惠伯棣. 蓝莓果实中主要营养及花青素成分的研究[J]. 食品科学,2006,27(10): 600-603
[53]  Somerset S M, Johannot L. Dietary flavonoid sources in Australian adults [J]. Nutrtion and Cancer, 2008, 60(4):442-449
[54]  胡济美,籍保平,周峰,韩勇,水明磊.大兴安岭笃斯越橘花色苷成分鉴定研究[J].食品科学,2009,30(10):239-241
[55]  马养民,逯文静.蓝莓果中花青素的乙醇提取工艺研究[J].安徽农业科学,2011,39(35): 21768-21769,21958
[56]  王谷媛,高冷,龚殿鹏,鲍磊,李宏涛. 蓝莓色素提取条件的研究[J]. 长春工业大学学报:自然科学版,2010,31(2): 202-206
[57]  Lee J, Wrolstad E. Extraction of anthocyanin and polyphenolics from blueberry processing waste[J]. Journal of Food Science,2004,69(7):564-573
[58]  徐美玲,赵德卿. 蓝莓花青素的提取及理化性质的研究[J]. 食品研究与开发,2008,29(9):187-189
[59]  Corrales M, Toepfl S, Butz P, Knorr D, Tauscher B. Extraction of anthocyanins from grape by-products assisted by ultrasonics high hydrostatic pressure or pulsed electric fields:A comparison[J]. Innovative Food Science and Emerging Technologies,2008, 9:85-91
[60]  Patil G, Madhusudhan M C, Babu B R, Raghavarao K S A S. Extraction,dealcoholization and concentration of anthocyanin from red radish[J]. Chemical Engineering and Processing,2009, 48(1):364-369
[61]  徐贞贞,李媛,陈芳,廖小军,孙志健,胡小松,吴继红. 利用集成膜工艺澄清与浓缩紫甘蓝花青素[J]. 农业工程学报,2012,28(9):242-249
[62]  Gilewicz-Lukasik B, Koter S, Kurzawa J. Concentration of anthocyanins by the membrane filtration[J]. Separation and Purification Technology. 2007, 57(3):418-424
[63]  石光,张春枝,陈莉,王伟,安利佳. 蓝莓花色苷稳定性研究[J]. 食品与发酵工业,2008,34(2):97-99
[64]  孟宪军,于娜,李颖畅,王希尧. 蓝莓花色素苷稳定性研究[J]. 食品研究与开发,2009,29(4):49-53
[65]  Bakowska A, Kucharska A Z, Oszmianski J. The effects of heating,UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex [J]. Food Chemistry,2003,(81):349-355
[66]  Seeram N P, Schutzki R, Chandra A, Nair M G. Characterization,quantification,and bioactivities of anthocyanins in Cornus species[J]. Journal of Agricultural and Food Chemistry,2002,50(9):2519-2523
[67]  陈健,孙爱东,高雪娟,陶晓赟,王姗姗. 蓝莓花青素的提取及抗氧化性的研究[J]. 北京林业大学学报,2011,33(2):126-129
[68]  李颖畅,孟宪军. 蓝莓花色苷抗氧化活性的研究[J]. 食品与发酵工业,2007,33(9):61-64
[69]  Chatterjee A, Yasmin T, Bagchi D, Stohs S J. Inhibition of Helicobacter pylori in vitro by various berry extracts,with enhanced susceptibility to clarithromycin[J]. Molecular and Cellular Biochemistry,2004; 265(1-2):19-26
[70]  Afaq F, Syed D N, Malik A, Hadi N, Sarfaraz S, Kweon M H, Khan N, Zaid M A, Mukhtar H. Delphinidin, an anthocyanidin in pigmented fruits and vegetables, protects human HaCaT keratinocytes and mouse skin against UVB-mediated oxidative stress and apoptosis[J]. Journal of Investigative. Dermatology,2007,127(1):222-232
[71]  冷吉燕,张婧,邵明柏. 蓝莓花色苷的研究进展[J]. 中国老年学杂志,2011,31(17):3419-3423
[72]  盛农. 极具开发潜力的浆果"蓝莓"[J]. 北京农业,2008,(19):31

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133