魏先领,伍雯静,陈文田,丁志昆,陈奕东,杨应楷,刘晓艳,白卫东,董浩

• 1:仲恺农业工程学院轻工食品学院
• 2:广东省岭南特色食品科学与技术重点实验室
• 3:农业农村部岭南特色食品绿色加工与智能制造重点实验室
• 4:珠海雅富兴源食品工业有限公司

摘要(Abstract)：

甜菜红色素是广泛分布在红甜菜、鸡冠花等植物中的水溶性氮化物，属于吡啶类衍生物，其发色团为1,7-二偶氮庚甲碱。甜菜红色素具有抗肿瘤、调节血脂、改善肠道功能、抗炎和抗氧化等多种生物活性，可作为着色剂使用，被广泛应用于食品、医药等领域。但由于甜菜红色素具有多不饱和双键、酚羟基和羧基等结构，导致其自身结构不稳定，在提取、加工和储藏等过程中易被破坏分解。因此，目前甜菜红色素主要研究方向为色素的提取与纯化工艺、稳定性、功能特性评价和应用等。但对于甜菜红色素的稳定性和在食品中的应用研究的综述尚少。文章综述了影响甜菜红色素稳定性的因素、提高稳定性的方法及其在食品中的应用并对甜菜红色素的发展趋势做出了展望，为甜菜红色素的基础研究与应用提供了参考。

关键词(KeyWords)： 甜菜红色素;稳定性;应用;研究进展

Abstract:

Keywords:

基金项目(Foundation): 广东省重点领域研发计划项目(2022B0202040001);; 蒟蒻果冻新产品开发及品质改良技术研究(D123207D2);; 稳定型甜菜红的制备方法(D121207D0AA)

作者(Author): 魏先领,伍雯静,陈文田,丁志昆,陈奕东,杨应楷,刘晓艳,白卫东,董浩

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