固体脂质颗粒及其在食品中的应用与研究现状及展望  

The application and research status of solid lipid particles in food industry and expectation

作　　者：毛丽娟[1] 简俊丽 高彦祥[1] 袁芳[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,功能配料与食品添加剂研发中心,植物源功能食品北京市重点实验室,北京100083

出　　处：《食品科技》2015年第4期66-70,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31371836)

摘　　要：固体脂质颗粒(SLP)是一种在医药领域广泛使用的脂溶性药物传递系统,其最大的特点是以固体油脂取代了液体的油脂作为油相,对药物进行包埋。近年来,食品领域中也引入了这一传递系统,以用于类胡萝卜素、非极性风味物质和多不饱和脂肪酸等脂溶性生物活性物质在食品中的传递。主要介绍了SLP的特点、用途、制备方法以及应用方面的优势和缺陷,并分析了影响SLP形态结构和性质的因素(固体脂质和乳化剂)。还对SLP在食品领域中的应用和研究现状进行了着重介绍。最终结合以上信息对SLP在食品生物活性物质中的应用和发展前景进行了展望。Solid lipid particles （SLP） is a lipophilic drug delivery system that extensively used in the field of medicine, which use solid lipids instead of liquid lipids as the oil phase in the drug encapsulation. In recent years, SLP was introduced into food industry as the delivery system of lipophilic bioactive substances such as carotenoid, non-polar flavors and polyunsaturated fatty acids. In this review, the characteristics, application, prepare methods of SLP and the advantages and disadvantages in its application was introduced. The factors （solid lipids and emulsifier） that influence the morphology, structure and nature of SLP was also analyzed. Especially, the application and research status of SLP in food industry was emphasized in this review. According to these informations, the application and development of SLP in food bioactivators was outlooked.

关 键 词：固体脂质颗粒 食品生物活性物质 固体油脂 乳化剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]