纳米乳液制备技术及功能应用研究进展  

Research Advancement of Preparation and Application of Nanoemulsion

作　　者：江连洲[1] 李佳妮[1] 姜楠[1] 李杨[1] 隋晓楠[1] 伍丹[1] 张璟[1] 张菀坤 王中江[1] JIANG Lian-zhou LI Jia-ni JIANG Nan LI Yang SUI Xiao-nan WU Dan ZHANG Jing ZHANG Wan-kun WANG Zhong-jiang(College of Food Science, Northeast Agricultural University, Harbin 150030, China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国食物与营养》2017年第6期33-38,共6页Food and Nutrition in China

基　　金：国家自然科学基金面上项目"大豆蛋白结构柔性与界面功能的构效关系研究"(项目编号:31671807);国家自然科学基金面上项目大豆蛋白-磷脂酰胆碱纳米乳液的稳定机制及营养素运载代谢途径(项目编号:31571876)

摘　　要：随着科学技术在食品领域的发展,纳米技术在食品、药物、化妆品、石油、农业及涂料等领域被广泛应用,引起了社会的高度关注。纳米科技包括众多科学技术,其中包埋技术是纳米科技中的重要技术之一。在功能性食品组分的运输载体构建方面,纳米包埋技术展现出了极大的潜力。该文综合叙述了纳米乳液结构、性能、制备方法以及应用情况。同时,该文以纳米乳液在食品中的应用为基础,围绕着被包埋物的人体利用率以及可能存在的被包埋纳米颗粒潜在的生物毒性,阐述了当前纳米乳液技术存在的关键性问题,并分析了问题的产生原因,为纳米乳液技术在日后的研究提供依据。With the development of science and technology in the field of food, nanotechnology in food, medicine, cosmetics, petro- leum, agriculture, coating material and other fields is widely used, causing a high degree of social concern. Nano technology is concerned with many aspects of science and technology. Embedding technology is one of the important technologies. Embedding technology has shown great potential in the construction of carriers which transport functional components （ such as ： fragrance, nutrients, colorants, etc. ） . This paper described the structure, properties, preparation methods and application of nanoemulsion. At the same time, based on the worldwide application of nanoemulsion in food, this paper expounded buried nano-particles＇ bioavailability and potential bio-toxicity. This paper also stated present crucial problems which exist in the field of nano-emulsion technology, analyzed the causes of these problems, and provided the basis for the research of nanoemulsion technology in the future.

关 键 词：纳米乳液 结构性能 制备方法 生物利用率 潜在毒性 

分 类 号：TB383.1[一般工业技术—材料科学与工程] TS201.2[轻工技术与工程—食品科学]