红甜菜色素稳定性影响因素研究进展

Research Advances on Influencing Factors of Betalains Stability in Red Beet

摘要:

红甜菜是一种营养价值较高的食用蔬菜，含有大量的红甜菜色素。红甜菜色素是一种水溶性、含氮的季胺型生物碱，核心结构为甜菜醛氨酸。红甜菜色素依据化学结构不同可分为两类：甜菜红素和甜菜黄素。红甜菜色素作为一种食用天然色素，已应用于多种食品，但由于稳定性较差，其在食品、营养保健品和化妆品等领域的潜在应用受到诸多限制。作者综述了红甜菜色素的组成及结构，详细阐述了pH值、光照、温度、氧气和降解酶对红甜菜色素质量分数和颜色的影响，同时阐明了甜菜红素受这些因素影响后在易降解位置发生脱糖基化、脱羧、脱氢、醛亚胺键水解和异构化等化学变化的途径及产物，为深入研究甜菜色素稳定性、扩大红甜菜及红甜菜色素的应用领域提供参考。

Abstract:

Red beet is a kind of edible vegetable with high nutritional value, which contains a large amount of betalains. Betalains are water-soluble, nitrogen-containing quaternary amine alkaloid with a core structure of betalamic acid. According to the chemical structure, betalains are divided into betacyanins and betaxanthins. As a kind of edible natural pigment, betalains have been applied to a lot of foods, however, their applications in some foods, nutritional health foods and cosmetics are limited owing to their poor stability. The composition and structure of betalains were reviewed, the effects of pH, light, temperature, oxygen and degrading enzymes on the content and color of betalains were discussed in details. And it was also summarized that the chemical changes occurred at easy degradable positions of betacyanins for deglycosylation, decarboxylation, dehydrogenation, aldimine bond hydrolysis and isomerization. This review aims to provide the references for further study on the stability of betalains and to expand the application fields of red beet and betalains.