β-胡萝卜素纳米粒特性研究进展  

Characteristics of β-carotene Nanoparticle

作　　者：王盼[1] 郦金龙[1] 梅雪莹[1] 刘欢[2] 殷丽君[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国水产科学研究院质量与标准研究中心,北京100141

出　　处：《中国食物与营养》2011年第1期31-34,共4页Food and Nutrition in China

基　　金：国家自然基金面上项目资助(项目编号:20776151;20976187)

摘　　要：β-胡萝卜素纳米粒化克服了β-胡萝卜素低水溶性的缺点,扩大了β-胡萝卜素在食品领域的应用范围。近些年来国内外关于β-胡萝卜素纳米粒的研究逐渐深入,关于其理化性质和代谢特性的研究取得了很多成果。本文从这两个方面介绍β-胡萝卜素纳米粒的研究方法与进展。β-carotene nanoparticles overcome the shortcoming of β-carotene of low water-soluble and expand its field of application in the food industry.As β-carotene nanoparticles were gradually in depth study both domestic and abroad in recent years,many research results about its physic-chemical properties and metabolic characteristics have got.These two characteristics of β-carotene nanoparticles both in research achievements and research methods were introduced.

关 键 词：β-胡萝卜素纳米粒 物理特性 代谢特性 

分 类 号：R151[医药卫生—营养与食品卫生学]