食品工业科技2018，Vol.39Issue(4)：312-317,6.DOI:10.13386/j.issn1002-0306.2018.04.057
蓝莓花色苷抗氧化功能及稳定性研究进展
Research progress in antioxidant function and stability of blueberry anthocyanins
摘要
Abstract
Blueberry anthocyanin,which is available to prevent oxidative stress injury,possesses the functions of eliminating redical,improving the activity of antioxidant enzymes and inhibiting the antioxidant activity of lipid peroxidation.The exceedingly unstable structure of anthocyanins restricts the development of blueberry as natural antioxidants which are extremely vulnerable to destruction during the process of extraction,purification,production and storage.This thesis comprehensively elaborates the research content from the aspects of blueberry anthocyanin structure categories,the structureactivity relationship of antioxidant function and the stability of anthocyanin extraction,etc.,which was expected to provide reference for further researeh and utilization of the blueberry anthocyanins.关键词
蓝莓花色苷/抗氧化活性/稳定性Key words
blueberry anthocyanin/antioxidation activity/stability分类
轻工纺织引用本文复制引用
罗晓玲,徐嘉红,杨武斌,樵星芳,陈建康..蓝莓花色苷抗氧化功能及稳定性研究进展[J].食品工业科技,2018,39(4):312-317,6.基金项目
重庆市社会民生科技创新专项(cstc2015shmszx10010). （cstc2015shmszx10010）
