玫瑰茄红色素研究进展-《中国调味品》

文章信息/Info

摘要:: 玫瑰茄红色素是一类天然的花色苷类色素，具有抗氧化、降血压、抑菌和抗肿瘤等重要生物活性，常被作为食品添加剂。目前溶剂提取法、微波辅助提取法、超声波辅助提取法等是玫瑰茄红色素的主要提取方法，进一步利用膜分离法、大孔树脂分离法和高速逆流色谱法等技术纯化色素。通过微胶囊化、添加稳定剂、花色苷结构修饰等提高玫瑰茄红色素稳定性。综述了玫瑰茄红色素的理化性质、提取方法、纯化手段、提高稳定性方法、活性及应用等方面最新研究进展，并对玫瑰茄红色素未来的研究趋势作了简要分析，对该色素在食品和调味品领域的研究和开发和有一定参考价值。

Abstract:: Roselle red pigment is a kind of natural anthocyanin pigment. A number of studies proved that it has many important biological activities, such as anti-oxidation, hypotensive, bacteriostatic, antineoplastic and so on. It was widely used as a food additive. At present, the main methods of extracting red pigment from Hibiscus sabdariffa are solvent extraction, microwave assisted extraction, ultrasonic assisted extraction, etc. The membrane separation method, macroporous resin method and high speed countercurrent chromatography were usually used to purify it. The methods to improve the stability of roselle red pigment include microencapsulation, adding stabilizer and molecular structure modification, etc. This paper reviewed the, physicochemical properties, extraction methods, purification methods, stability improvement methods, activities and application of roselle red pigment, The future research trend of red pigment inhibiscetin was also analyzed, which it has certain reference value for the future research and development of this pigment in the field of food and condiment.