鱼油微胶囊化研究进展  

Research Progress of Fish Oil Microencapsulation

作　　者：苏阳[1,2] 徐方旭[1,2] 冯叙桥[1,2,3] 

机构地区：[1]沈阳农业大学食品营养质量与安全研究所,辽宁沈阳110866 [2]沈阳农业大学食品学院,辽宁沈阳110866 [3]渤海大学化学化工与食品安全学院,辽宁锦州121013

出　　处：《食品研究与开发》2013年第12期133-136,共4页Food Research and Development

摘　　要：鱼油中含量丰富的多不饱和脂肪酸DHA和EPA,对人的大脑发育及调节心脑血管功能等都有一定的功效,与人们健康密切相关。由于DHA和EPA含有较多的双键,对光、氧气和热极为敏感,易发生氧化而失去其功效。将新型的微胶囊化技术应用于鱼油的包埋,可以有效降低其氧化,保持其稳定性、功能性和口感。本文对鱼油微胶囊化技术中的关键问题即工艺和壁材选取的研究和发展现状进行了分析和总结,并对存在的问题和发展方向进行了讨论和展望。Fish oil is rich in polyunsaturated fatty acids DHA and EPA,which play an important role in the development of human brain and the regulation of cardiovascular function and are closely related to human health.However,DHA and EPA are likely oxidized and invalidated as they are sensitive to light,oxygen and heat because of their double bonds in chemical structures.Microencapsulation,a new high-tech,can be used in embedding of fish oil to effectively reduce the oxidation and contribute to its stability,functionality and taste.The current situation of development on the techniques and wall materials of microencapsulation of fish oil was reviewed and the related problems discussed.

关 键 词：鱼油 DHA EPA 微胶囊 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]