纳米胶囊的包埋方法与表征  

Encapsulation methods and characterization of nanocapsules:a review

作　　者：陶缘[1] 张文娟[1] 王亚军[1] 陈健初[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：《食品与发酵工业》2014年第1期174-179,共6页Food and Fermentation Industries

摘　　要：综述了纳米胶囊的形式与壁材选择、应用领域及其独特的优势,重点介绍了纳米胶囊的多种包埋方法以及特性的表征,希望能进步加强食品领域对纳米胶囊的相关研究,以确保食品原料和活性组分在加工贮藏和消化吸收过程中的稳定性,提高生物利用性,提高抗氧化和保健功能,增强在食品配方中的可溶性,防止物质分子间因相互作用而产生的失活和有害反应等。This paper reviewed the nanocapsules and the selection of wall material as well as the its applications and unique advantages.Moreover,it focused on a variety of capsulation methods and its characterization.Nanocapsules will help to increase the stability of the raw-food materials and active ingredients during the processing,storage, digestion and absorption; to improve the absorption,utilization,antioxidation,and the solubility,and to prevent the deactivation or harmful interaction with the material.

关 键 词：纳米胶囊 食品 包埋 表征 

分 类 号：TB383.1[一般工业技术—材料科学与工程]