环糊精包合技术及在食品工业中的应用进展  

Cyclodextrin Inclusion Technique and Its Application in Food Industry

作　　者：张雯文[1] 马建武[2] 任和[1] 雷博文[1] 李德富[1] 

机构地区：[1]四川大学化学工程学院,成都610065 [2]成都军区联勤部军需物资成都采购供应站,成都610066

出　　处：《食品工业》2014年第9期256-260,共5页The Food Industry

基　　金：国家自然科学基金项目(21206098);高等学校博士学科点专项科研基金(20120181120105)

摘　　要：环糊精包合技术可以有效地增加不溶或难溶物质在水中的溶解性,降低挥发性成分的挥发性,增加材料中客体物质的化学稳定性等,在食品、医药和化妆品等领域已得到广泛的应用。就环糊精包合物的制备方法及在食品工业中的应用等进行了详细综述,并对其发展前景进行了展望。The inclusion technique ofcyclodextrins can effectively enhance the solubility of insoluble and slightly soluble substance, reduce the volatility of the volatile components, and improve the chemical stability of guest material. It is widely used in food, pharmaceutical, cosmetic and some other fields. Introduce the methods of preparing inclusion complex and its applications in food industry, including some prospects as well.

关 键 词：环糊精 包合技术 食品工业 

分 类 号：TS205[轻工技术与工程—食品科学]