茶多酚纳米脂质体的制备方法及其在食品工业中的应用前景  

Recent Advances in Research on Preparation Technologies and Application Prospect of Tea Polyphenol Liposomes in Food Industry

作　　者：王艳[1,2] 方建军[3] 芮昶[4] 杜威 陈璐[3] 关荣发[3] 

机构地区：[1]中国出入境检验检疫协会,北京100029 [2]中国人民大学经济管理学院,北京100872 [3]中国计量学院生命科学院海洋食品加工质量控制技术与仪器浙江省工程实验室,浙江杭州310018 [4]杭州质量技术监督检测院,浙江杭州310019 [5]杭州市标准化研究院,浙江杭州310000

出　　处：《广东化工》2013年第4期75-76,共2页Guangdong Chemical Industry

基　　金：浙江省级公益性技术应用研究计划项目"(2012C22052);杭州市科技发展计划项目(20120232B72);(20101032B18)

摘　　要：茶多酚有抗氧化、抗癌、抗菌、抗辐射、提高机体免疫力等作用,但因其脂溶性较弱、稳定性差,容易被氧化,故在实际应用中常常受到限制。茶多酚纳米脂质体在粒径、脂溶性、稳定性、抗氧化性、透皮性等方面等有更大的优势,因此其在医药、食品、日化工业中有广泛的应用前景。文章对茶多酚纳米脂质体的制备方法及在食品工业中的应用进行综述,并对其发展前景做出展望。Tea polyphenols have multiple health benefits including antioxidant and cancer prevention, antibacterial activities, anti-radiation and immune enhancement. However, the application of tea polyphenols liposomes is often limited due to weak fat-soluble property, poor stability to oxidation. Tea polyphenol have greater advantages in size, ~ht solubility, stability, oxidation resistance, transdermal activity and other aspects than the ordinary tea polyphenol samples. Currently, tea polyphenol nanoparticles have been widely applied in the medicine, food and daily chemical industries. In the paper, the current preparation technologies and applications of tea polyphenol liposomes were reviewed and the future development trend was also proposed.

关 键 词：茶多酚 脂质体 食品工业 

分 类 号：TS202.3[轻工技术与工程—食品科学]