虾青素结构修饰的研究进展  

Research Recently in Structure Modification of Astaxanthin

作　　者：胡金金[1] 靳远祥[1] 傅正伟[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310014

出　　处：《食品科学》2007年第12期531-534,共4页Food Science

基　　金：浙江省科技厅重点项目(2004C14003)

摘　　要：虾青素是一种天然类胡萝卜素,具有着色、抗氧化、光保护、增强免疫、促进繁殖等多种生物学功能,在食品和医药领域被广泛应用。虾青素生物学功能的发挥和其分子结构存在紧密的联系。本文概括了虾青素的各种异构体及其对生物学功能发挥的差异,并论述了近年来在提高其水相分散度,增加其稳定性等方面的结构修饰的研究进展。Astaxanthin is a kind of carotenoid with great potential applications in pigmentation, anti-oxidant, UV-light protection and enhancing immunity etc., and widely used in food and pharmaceutical areas. Astaxanthin exists in various forms and any difference in the structure will change the astaxanthin＇ s bioavailability in aninaals. The research progress on astaxanthin＇ s molecular structure modification to increase its water dispersibility and stability for enhancing physiological function in recent years had been reviewed in this paper.

关 键 词：虾青素 水溶性 水相分散度 立体异构体 几何异构体 

分 类 号：R151[医药卫生—营养与食品卫生学]