[1]孙青华.甜菜根中生物活性物质及其在食品加工业中的应用[J].中国调味品,2019,(02):164-167.
 Bioactive compounds of beetroot and utilization in food processing industry[J].CHINA CONDIMENT,2019,(02):164-167.
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甜菜根中生物活性物质及其在食品加工业中的应用()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
164-167
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Bioactive compounds of beetroot and utilization in food processing industry
作者:
孙青华
文献标志码:
A
摘要:
甜菜根含有丰富的维生素、矿物质、酚类物质、类胡萝卜素、硝酸盐、抗坏血酸和甜菜苷色素等促进健康的必需成分,是公认的具有保健功能的食物。甜菜苷色素有两种形式,即甜菜红素(红紫颜料)和甜菜黄素(黄橙颜料)。由于其不稳定、无毒、非致癌和无害的特性,常作为食品着色剂或添加剂。本文综述了甜菜根中有价值的生物活性化合物、甜菜根在食品加工的应用,以及加工过程对甜菜根色素的影响。
Abstract:
Beetroot is recognized as health promoting food due to presence of essential components such as vitamins,minerals, phenolics, carotenoids, nitrate, ascorbic acids and betalains that promote health. Betalains occur in two forms i.e. betacyanin (red-violet pigment) and betaxanthin (yellow-orange pigment) It is often used commercially as a food colouring agent or additive due to its unstable, non-toxic, non-carcinogenic and harmless properties. In this paper, the valuable bioactive compounds in beet root, the application of beet root in food processing and the effect of processing on beet pigment were summarized
更新日期/Last Update: 2019-03-18