大学化学 >> 2024, Vol. 39 >> Issue (9): 177-182.doi: 10.12461/PKU.DXHX202402012

所属专题： 化学科普(2024)

科普 上一篇    下一篇

食品王国大讲堂——“颜”之有理

方思敏1,2, 吴红1,2, 盛思哲1, 李玲玲1,2, 王钰熙3, 李红春1,2, 蒋俊1,2   

  1. 1 中国科学技术大学化学与材料科学学院, 合肥 230026;
    2 化学国家级实验教学示范中心(中国科学技术大学), 合肥 230026;
    3 中山大学柔性电子学院, 广东 深圳 518107
  • 收稿日期:2024-02-02 修回日期:2024-04-02 发布日期:2024-09-23
  • 通讯作者: 方思敏, 吴红 E-mail:fsm66@ustc.edu.cn;wuhong90@ustc.edu.cn
  • 基金资助:
    安徽省教学研究项目(2022jyxm1825)；中国科学技术大学本科质量工程项目(2022xjyxm036)

The Food Kingdom Lecture Series: The Science behind Color

Simin Fang1,2, Hong Wu1,2, Sizhe Sheng1, Lingling Li1,2, Yuxi Wang3, Hongchun Li1,2, Jun Jiang1,2   

  1. 1 School of Chemistry and Materials Science, University of Science and Technology of China, Hefei 230026, China;
    2 National Demonstration Center for Experimental Chemistry Education (University of Science and Technology of China), Hefei 230026, China;
    3 School of Flexible Electronics, SunYat-sen University, Shenzhen 518107, Guangdong Province, China
  • Received:2024-02-02 Revised:2024-04-02 Published:2024-09-23
  • Contact: Simin Fang, Hong Wu E-mail:fsm66@ustc.edu.cn;wuhong90@ustc.edu.cn

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摘要： 以童话故事的形式，运用生动有趣的形象，通俗易懂的语言，由浅入深地引导人们透过植物性食品色彩丰富的外表以及常见的变色现象探寻其中蕴含的科学原理，从而帮助人们知其然更能知其所以然，加深对植物性食品中主要色素(叶绿素、类胡萝卜素、花青素)结构与性质(溶解性与稳定性)的认识，增强对酶促褐变的原理以及阻褐方法的了解，建立对着色剂等食品添加剂的正确观念。

关键词: 色素, 性质, 酶促褐变, 植物性食品, 着色剂

Abstract: Presented in the form of a fairy tale, this article employs engaging imagery and accessible language to guide readers through the scientific principles underlying the colorful appearance and common color-changing phenomena in plant-based foods. By exploring the structure and properties (such as solubility and stability) of major plant-based food pigments like chlorophyll, carotenoids, and anthocyanins, readers gain a deeper understanding of the reasons behind these phenomena. Additionally, the article enhances comprehension of enzymatic browning principles and prevention methods, while fostering a nuanced understanding of food additives such as coloring agents.

Key words: Pigment, Property, Enzymatic browning, Plant-based food, Coloring agents