Scientia Agricultura Sinica ›› 2009, Vol. 42 ›› Issue (3): 996-1008 .doi: 10.3864/j.issn.0578-1752.2009.03.031

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Structural Stability and Degradation Mechanisms of Anthocyanins

  

  1. 中国农业大学食品科学与营养工程学院/农业部果蔬加工重点开放实验室/教育部果蔬加工工程研究中心

  • Received:2008-06-24 Revised:2008-09-05 Online:2009-03-10 Published:2009-03-10
  • Contact: LIAO Xiao-jun

Abstract:

Anthocyanins in plants are water-soluble pigments exhibiting bioactive functions, which can be used in food, pharmacy and cosmetics, but they are not stable. Main factors having impacting anthocyanins, degradation mechanisms and stabilizing methods of anthocyanins are reviewed in this article, it is of significance to enhance investigations on the anthocyanins degradation and stability.

Key words: anthocyanins, structure stability, degradation mechanism

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