Newsome Andrew G, Culver Catherine A, van Breemen Richard B
Department of Medicinal Chemistry and Pharmacognosy, University of Illinois College of Pharmacy , 833 South Wood Street, M/C 781, Chicago, Illinois 60612, United States.
J Agric Food Chem. 2014 Jul 16;62(28):6498-511. doi: 10.1021/jf501419q. Epub 2014 Jul 8.
The food and beverage industry is seeking to broaden the palette of naturally derived colorants. Although considerable effort has been devoted to the search for new blue colorants in fruits and vegetables, less attention has been directed toward blue compounds from other sources such as bacteria and fungi. The current work reviews known organic blue compounds from natural plant, animal, fungal, and microbial sources. The scarcity of blue-colored metabolites in the natural world relative to metabolites of other colors is discussed, and structural trends common among natural blue compounds are identified. These compounds are grouped into seven structural classes and evaluated for their potential as new color additives.
食品饮料行业正在寻求拓宽天然来源色素的种类。尽管人们已付出大量努力在水果和蔬菜中寻找新的蓝色色素，但对于来自细菌和真菌等其他来源的蓝色化合物关注较少。当前的研究综述了来自天然植物、动物、真菌和微生物来源的已知有机蓝色化合物。文中讨论了自然界中蓝色代谢物相对于其他颜色代谢物的稀缺性，并确定了天然蓝色化合物共有的结构趋势。这些化合物被分为七个结构类别，并对其作为新型食用色素的潜力进行了评估。
