环糊精包结增溶技术及其在食品工业中的应用研究进展  

Cyclodextrin Inclusion Solubilization Technique and Its Applications in Food Industry

作　　者：王雨雪[1] 郭晓晖[1] 梁强[1] 赵国华[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2012年第7期327-330,共4页Food Science

基　　金：重庆市首批高等学校优秀人才资助计划项目(渝教人[2009]2号)

摘　　要：脂溶性生物活性物质、色素和风味剂的溶解特性严重限制了其在亲水性食品体系中的应用。具有特殊分子结构(内疏水,外亲水)的环糊精能与这些物质形成包结物,提高它们在水中的溶解度(增溶作用),从而大大拓展使用范围。本文在介绍环糊精包结增溶原理及其影响因素的基础上,对该技术在水不溶性生物活性物质、色素、风味剂、食品添加剂等增溶以及食品中嫌嫉成分去除中的应用进行综述,并对该技术的发展前景进行展望。Poor solubility of lipophilic bioactive substances, pigments and flavors is a severe obstacle for their applications in hydrophilic food systems. Cyclodextrin has a particular molecular structure with a hydrophilic exterior surface and a nonpolar interior cavity, which can contribute to its application in forming inclusion complexes with the above substances to improve their solubility and broaden their applications. In this article, on the basis of cyclodextrin inclusion mechanisms and other factors, the enhancing effect of cyclodextrin inclusion technique on the solubility of hydrophobic bioactive substances, pigments and flavors is reviewed. Its application in the removal of unwanted components in foods and its future prospect in the food industry are also discussed.

关 键 词：环糊精 包结物 增溶 食品工业 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]