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辣椒红色素的提取方法、生物活性、稳定性、递送系统及应用研究进展

  • 龙泳霖 ,
  • 陈文田 ,
  • 丁志昆 ,
  • 陈奕东 ,
  • 杨应楷 ,
  • 刘晓艳 ,
  • 董浩 ,
  • 白卫东 ,
  • 魏先领
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  • 1(仲恺农业工程学院 轻工食品学院,广东 广州,510225)
    2(广东省岭南特色食品科学与技术重点实验室,广东 广州,510225)
    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,广东 广州,510225)
    4(珠海雅富兴源食品工业有限公司,广东 珠海,519015)
    5(广东济公保健食品有限公司,广东 潮州,515600)
第一作者:硕士研究生(魏先领副教授为通信作者,E-mail:xianlingwei@foxmail.com)

收稿日期: 2024-10-08

  修回日期: 2024-12-13

  网络出版日期: 2025-09-29

基金资助

广东省重点领域研发计划项目(2022B0202040001);稳定型辣椒红的制备方法(D12420705);蒟蒻果冻新产品开发及品质改良技术研究(D123207D2)

Research progress on extraction methods, biological activity, stability, delivery systems and applications of paprika red pigment

  • LONG Yonglin ,
  • CHEN Wentian ,
  • DING Zhikun ,
  • CHEN Yidong ,
  • YANG Yingkai ,
  • LIU Xiaoyan ,
  • DONG Hao ,
  • BAI Weidong ,
  • WEI Xianling
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  • 1(College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China)
    3(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agricultural and Rural Affairs, Guangzhou 510225, China)
    4(Zhuhai Yafuxingyuan Food Industry Co.Ltd., Zhuhai 519015, China)
    5(Guangdong Jigong Health Food Co.Ltd., Chaozhou 515600, China)

Received date: 2024-10-08

  Revised date: 2024-12-13

  Online published: 2025-09-29

摘要

辣椒红色素是一类植物源天然红色色素,属于亲脂异戊二烯类,其不仅具有良好的发色作用,且具有抗氧化、降血脂、抗疲劳和抗癌等多种生物活性功能;但辣椒红色素由于自身结构的缺陷导致其水溶性差、稳定性差、生物利用度低等,限制了其在众多领域的应用。基于此,学者们在改善辣椒红色素的溶解性、稳定性、生物利用度等方面开展了大量研究工作(如递送系统研究),但缺乏系统性总结。该文综述了近年来辣椒红色素的提取方法、生物活性、稳定性、递送系统及其在食品中的应用,为辣椒红色素在食品和医药领域的广泛应用提供参考。

本文引用格式

龙泳霖 , 陈文田 , 丁志昆 , 陈奕东 , 杨应楷 , 刘晓艳 , 董浩 , 白卫东 , 魏先领 . 辣椒红色素的提取方法、生物活性、稳定性、递送系统及应用研究进展[J]. 食品与发酵工业, 2025 , 51(17) : 414 -423 . DOI: 10.13995/j.cnki.11-1802/ts.041236

Abstract

Paprika red pigment is a class of natural red pigments derived from plant sources, classified as lipophilic isoprenoids.It not only provides excellent coloring properties but also possesses various bioactive functions such as antioxidant, lipid-lowering, anti-fatigue, and anticancer effects.However, the inherent structural deficiencies of paprika red pigment result in poor water solubility, poor stability, and low bioavailability, which limit its application in numerous fields.Consequently, researchers have conducted extensive studies on improving the solubility, stability, and bioavailability of paprika red pigment, including research on delivery systems.However, a systematic review is lacking.This paper summarizes the extraction methods, biological activities, stability, delivery systems, and applications in the food industry of paprika red pigment in recent years, providing a reference for the extensive application of paprika red pigment in the food and pharmaceutical fields.

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