亚热带农业研究2025，Vol.21Issue(4)：237-244,8.DOI:10.13321/j.cnki.subtrop.agric.res.2025.04.003
紫薯花色苷功能特性及制备工艺研究进展
Research progress in the functional characteristics and preparation process of anthocyanins from purple sweet potatoes
摘要
Abstract
[Purpose]This review provides an overview of the research progress in anthocyanins from purple sweet potatoes,aiming to provide a basis for the industrial application.[Method]The current research status of the structures,bioactivities,stability,and extraction techniques of anthocyanins from purple sweet potatoes were summarized and analyzed through a literature review.[Re-sult]The anthocyanins from purple sweet potatoes primarily consist of cyanidin-3-sophoroside-5-glucoside and peonidin-3-sophoros-ide-5-glucoside.Their coloration is influenced by factors such as pH and their intrinsic molecular structures.The anthocyanins from purple sweet potatoes possess various bioactivities such as antioxidation,regulation of blood glucose,and anti-mutation.In acidic en-vironments,the anthocyanins from purple sweet potatoes have higher stability.Light,high temperatures,metal ions,and oxygen can accelerate their degradation.Techniques such as acylation and microencapsulation can enhance their stability.The anthocyanins from purple sweet potatoes are mainly obtained by the solvent extraction method.Auxiliary techniques such as ultrasonic waves,micro-wave,and enzymatic hydrolysis can enhance the extraction efficiency.Among them,the microwave-assisted method has the highest extraction efficiency and better retention of antioxidant activity.[Conclusion]The anthocyanins from purple sweet potatoes possess both functional properties and application potential.Future research should focus on elucidating their mechanisms of action,develo-ping innovative and efficient extraction techniques,promoting the resource utilization of by-products,and improving standardized e-valuation systems to facilitate their industrial application across various fields.关键词
紫薯花色苷/生物活性/稳定性/提取工艺Key words
anthocyanins from purple sweet potatoes/bioactivity/stability/extraction technique分类
轻工纺织引用本文复制引用
孔茗瑾,杨鸿,徐永静,廖素凤,陈选阳,杨志坚..紫薯花色苷功能特性及制备工艺研究进展[J].亚热带农业研究,2025,21(4):237-244,8.基金项目
福建省科技厅高校产学合作项目"高淀粉甘薯种质创制与产业化应用"(2025N5003). （2025N5003）
