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Anthocyanin is a kind of water-soluble natural pigment widely existing in plants in nature. It is a colored aglycone obtained from the hydrolysis of anthocyanins. Most of the major chromogenic substances in fruits, vegetables and flowers are related to them. Under the condition of different PH values of plant cell vacuoles, anthocyanins make petals appear colorful. It is known that there are more than 20 kinds of anthocyanins, among which 6 are important, namely geranium pigment, cornflower pigment, delphinium pigment, peony pigment, morning glory pigment and mallow pigment.
Anthocyanins are widely found in flowering plants (angiosperms), and their contents in plants vary greatly with varieties, seasons, climates, maturity, etc. According to preliminary statistics, anthocyanins are contained in 27 families and 73 genera, such as purple sweet potato, grape, blood orange, red cabbage, blueberry, eggplant, cherry, red berry, strawberry, mulberry, hawthorn, morning glory and other plants.
The earliest and most abundant anthocyanin is the red pigment of grape skin extracted from red grape residue, which was listed in Italy in 1879. The pigment can be extracted from grape residue, the waste of wine distilleries. Elderberries contain a large amount of anthocyanins, which are all cyanidins, with a fresh weight of 200-1000 mg per 100 grams. In addition, anthocyanins are also widely found in barley, sorghum, legumes and other food crops. It was found that the anthocyanin content of grape seed and pine bark extracts was the highest.
1. Anthocyanins belong to bioflavonoids, and the main physiological activity function of flavonoids is free radical scavenging capacity and antioxidant capacity.
2. The function of anthocyanins not only makes plants show colorful colors, but also has active molecules with health care functions such as reducing enzyme activity and anti mutation.
3. Application in food
With the development of science and technology, people pay more and more attention to the safety of food additives. The development and utilization of natural additives has become the general trend of the development and use of additives. Anthocyanidin can not only be used as a nutrient enhancer in food, but also as a food preservative to replace benzoic acid and other synthetic preservatives, and it can be used as a food colorant in ordinary beverages and food, meeting people's general requirements for natural, safe and healthy food additives.
Anthocyanin is a kind of water-soluble natural pigment widely existing in plants in nature. It is a colored aglycone obtained from the hydrolysis of anthocyanins. Most of the major chromogenic substances in fruits, vegetables and flowers are related to them. Under the condition of different PH values of plant cell vacuoles, anthocyanins make petals appear colorful. It is known that there are more than 20 kinds of anthocyanins, among which 6 are important, namely geranium pigment, cornflower pigment, delphinium pigment, peony pigment, morning glory pigment and mallow pigment.
Anthocyanins are widely found in flowering plants (angiosperms), and their contents in plants vary greatly with varieties, seasons, climates, maturity, etc. According to preliminary statistics, anthocyanins are contained in 27 families and 73 genera, such as purple sweet potato, grape, blood orange, red cabbage, blueberry, eggplant, cherry, red berry, strawberry, mulberry, hawthorn, morning glory and other plants.
The earliest and most abundant anthocyanin is the red pigment of grape skin extracted from red grape residue, which was listed in Italy in 1879. The pigment can be extracted from grape residue, the waste of wine distilleries. Elderberries contain a large amount of anthocyanins, which are all cyanidins, with a fresh weight of 200-1000 mg per 100 grams. In addition, anthocyanins are also widely found in barley, sorghum, legumes and other food crops. It was found that the anthocyanin content of grape seed and pine bark extracts was the highest.
1. Anthocyanins belong to bioflavonoids, and the main physiological activity function of flavonoids is free radical scavenging capacity and antioxidant capacity.
2. The function of anthocyanins not only makes plants show colorful colors, but also has active molecules with health care functions such as reducing enzyme activity and anti mutation.
3. Application in food
With the development of science and technology, people pay more and more attention to the safety of food additives. The development and utilization of natural additives has become the general trend of the development and use of additives. Anthocyanidin can not only be used as a nutrient enhancer in food, but also as a food preservative to replace benzoic acid and other synthetic preservatives, and it can be used as a food colorant in ordinary beverages and food, meeting people's general requirements for natural, safe and healthy food additives.
