【摘要】 综述了花色苷分子化学和空间结构与其稳定性及呈色关系的研究进展。一般,花色苷A,C环羟基化使其稳定性降低,蓝色色调明显增强,但C4或C5羟基化使其较稳定。花色苷甲氧基化、糖基化、酰基化均能不同程度地导致花色苷稳定性增强。分子内共色使花色苷形成"夹心"结构,分子间共色使花色苷产生垂直层叠复合物,另外,花色苷还可发生"自聚","吸附","晶化"作用,均增强花色苷的稳定性。文章为改良花色苷分子结构以提高花色苷稳定性提供理论依据。更多还原

【Abstract】 In this paper,the research advances in the relationship between the chemical and spatial structures of anthocyanins and their stability and colorations were summarized.Generally,the hydroxylation of anthocyanin A,C ring reduces their stability,the blue hue is more obvious,but the hydroxylation at C4 or C5 makes anthocyanin stable.The methoxylation,glycosylation and acylation of anthocyanins can increase anthocyanin’s stability at different degrees.The intramolecular co-pigmentation makes anthocyanins form the "sandwich" structure and the intermolecular co-pigmentation makes them form vertical stacked complex.In addition,anthocyanins can also occur "self-association","adsorption","crystallization",which increased the stability of anthocyanins.A theoretical basis for the stability-improving of anthocyanins by meliorating their molecular structures was provided.更多还原