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花青素生物活性及制剂的研究进展

花匠小妙招
2025-01-14 13:21

摘要: 随着生活水平的提高，人们逐渐养成科学的生活方式。花青素作为一种天然抗氧剂，具有抗氧化、抗衰老、清除自由基、抗炎、抑菌、预防肥胖、心血管保护、降血糖、改善视力、提高认知能力、预防老年痴呆、预防癌症等活性作用。因其营养价值高、安全无毒、资源丰富，具有多种生理活性，在食品、化妆、医药等方面的应用有巨大潜力。但花青素在温度、光照、pH、金属粒子等因素条件下不稳定，使其生物活性及应用受限。添加辅色素、酚类化合物及酚酸、类黄酮、氨基酸和多肽、蛋白质、天然甜味剂等可以提高花青素稳定性。但花青素一直处于降解过程，这些方法在应用过程中有一定的局限性。近年来，用适宜材料包埋在对食品活性成分的稳定化及生物利用度提升方面表现出巨大的潜力。常见的方法如微胶囊、纳米颗粒、脂基颗粒如乳剂和脂质体、纳米/微凝胶等。但花青素的稳定时间相对于市场其他产品较短，还不能够完全满足市场需求，需要研究出新的方法来增加花青素的稳定性。本文概述了提取分离花青素的方法，总结了花青素生物活性及其制剂研究的概况，为花青素在医药和食品领域的深入研究提供参考。

关键词: 花青素 / 生物活性 / 稳定性 / 制剂

Abstract: With the improvement of living standards, people gradually develop a scientific way of life. As a natural antioxidant, anthocyanin has the functions of anti-oxidation, anti-aging, scavenging free radicals, anti-inflammation, bacteriostasis, preventing obesity, cardiovascular protection, lowering blood sugar, improving eyesight, improving cognitive ability, preventing senile dementia, preventing cancer and other active effects. Because of its high nutritional value, safety, non-toxicity, rich resources and a variety of physiological activities, it has great potential in food, makeup, medicine and other applications. However, anthocyanin is unstable under the conditions of temperature, light, pH, metal particles, which limits its biological activity and application. The stability of anthocyanins can be improved by adding co-pigments, phenolic compounds, phenolic acids, flavonoids, amino acids and peptides, proteins, natural sweeteners and so on. But, anthocyanins have been in the process of degradation, and these methods have some limitations in the process of application. In recent years, embedding with suitable materials has shown great potential in the stabilization of food active ingredients and the improvement of bioavailability. Common methods include microcapsules, nanoparticles, lipid-based particles such as emulsions and liposomes, and nano/microgels and so on. Though, the stability time of anthocyanins is shorter than other products in the market, and can’t fully meet the market demand, so it’s necessary to develop new methods to increase the stability of anthocyanins. This article outlines the methods of extracting and separating anthocyanins, and summarizes the research status of anthocyanins' physiological activities and their preparations, and provides references for in-depth research on anthocyanins in the fields of medicine and food.

图 1 花青素基本结构

Figure 1. Basic structure of anthocyanins

图 2 花青素制剂及制备方法

Figure 2. Anthocyanin preparation and preparation method

表 1 6种常见花青素

Table 1 Six kinds of common anthocyanins

名称R1R2 矢车菊色素OHH天竺葵色素HH飞燕草色素OHH芍药色素OCH3H牵牛花色素OCH3OH锦葵色素OCH3OCH3 [1]

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