食品级微乳液的研究进展  

Research progress in food-grade microemulsions

作　　者：余立意[1] 张辉[1] 冯凤琴[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《食品工业科技》2012年第11期391-394,399,共5页Science and Technology of Food Industry

基　　金：国家自然基金青年科学基金项目(31000818)

摘　　要：微乳液(microemulsion,简称ME)是由两种互不相溶的溶剂形成的热力学稳定体系,在医药、化妆品以及采油等领域都有广泛的应用,但在食品领域的研究还比较少。研究表明微乳液能够提高亲水性或亲脂性物质的溶解度,并能作为化学或酶法反应的有效介质,引起了广大食品领域科学工作者的关注。本文对食品级微乳液的制备、增溶作用以及作为微反应器等进行了综述。Microemulsions were thermodynamically stable mixtures of two immiscible solvents,which have been widely used in pharmaceutics,cosmetics and enhanced oil recovery,but only a limited amount of work was conducted in the food field. Recently,some studies showed that microemulsions could improve the solubilization of lipophilic and hydrophilic substances and serve as microreactors for chemical and enzymatic reactions,it has attracted increasing interest towards the microemulsion research in foods. This paper provided an overview of food-grade microemulsions in recent years,including the preparation,solubilization and microreactor functions.

关 键 词：食品级微乳液 增溶 微反应器 

分 类 号：TS201.1[轻工技术与工程—食品科学]