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中国精品科技期刊2020
孙倩怡, 鲁宝君, 张晶. 蓝莓花青素的研究进展[J]. 食品工业科技, 2016, (20): 381-384. DOI: 10.13386/j.issn1002-0306.2016.20.068
引用本文: 孙倩怡, 鲁宝君, 张晶. 蓝莓花青素的研究进展[J]. 食品工业科技, 2016, (20): 381-384. DOI: 10.13386/j.issn1002-0306.2016.20.068
SUN Qian-yi, LU Bao-jun, ZHANG Jing. Research progress of blueberry anthocyanin[J]. Science and Technology of Food Industry, 2016, (20): 381-384. DOI: 10.13386/j.issn1002-0306.2016.20.068
Citation: SUN Qian-yi, LU Bao-jun, ZHANG Jing. Research progress of blueberry anthocyanin[J]. Science and Technology of Food Industry, 2016, (20): 381-384. DOI: 10.13386/j.issn1002-0306.2016.20.068

蓝莓花青素的研究进展

Research progress of blueberry anthocyanin

  • 摘要: 蓝莓是一种富含花色素,营养价值非常高的浆果,其中的花青素具有多种生物活性,其研究越来越受到重视。为了进一步开发利用蓝莓中的花青素,本文对蓝莓中的化学成分的相关研究进行了系统整理,并重点归纳了蓝莓中花青素的提取、纯化的方法和其生物活性的研究进展,希望对其以后的研究和应用提供参考。 

     

    Abstract: Blueberry is a berry that it is well known for its nutrition value,contain rich in natural water- soluble pigments,and the anthocyanins of blueberry has many biological activities.In order to exploit and use the anthocyanins of blueberry,this paper mainly summarized the chemical constituents of blueberry,especially focused on the anthocyanins of blueberry diverse extraction methods,purification methods and biological activity,to providing reference for further study and implement use of anthocyanins.

     

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