改善橙皮苷生物利用率的研究进展  

Research Progress of Bioavailability Improvement of Hesperidin

作　　者：郑美瑜[1] 陆胜民[1] 程绍南[1] 

机构地区：[1]浙江省农业科学院食品加工研究所,浙江杭州310021

出　　处：《食品科学》2011年第3期310-313,共4页Food Science

基　　金：浙江省自然科学基金项目(Y307079)

摘　　要：橙皮苷是柑橘黄酮类中重要的一种。对近年来黄酮类糖苷与橙皮苷的生物利用率和通过酶法、酸法修饰橙皮苷的糖苷结构来改善生物利用率方面的研究,以及其衍生物的单葡萄糖苷的应用等进行综述,最后由中药生物转化的理念提出改善橙皮苷生物利用率的研究的未来发展趋势。Hesperidin is an important flavonoid in citrus. This paper summarizes current research progress of the strategies for improving the bioavailability of flavnoids and hesperidin. The common strategies such as enzymatic and acidic modifications of hesperidin structure for improving its hioavailability have been discussed. The applications of hesperetin-7-glucoside in food and pharmacy have also been reviewed. Finally, the future development trend for improving the bioavailability of hesperidin has been pointed out according to biotransformation principle of Chinese herbs.

关 键 词：橙皮苷 生物利用率 橙皮素单葡萄糖苷 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]