功能因子虾青素研究概况  

Research progress on functional factor of astaxanthin

作　　者：张晓娜[1] 惠伯棣[2] 裴凌鹏[1] 宫平[2] 张同[2] 

机构地区：[1]中国少数民族传统医学国家民委-教育部重点实验室(中央民族大学),北京100081 [2]北京联合大学食品科学系,北京100023

出　　处：《中国食品添加剂》2017年第8期208-214,共7页China Food Additives

基　　金：教育部"长江学者和创新团队发展计划"(IRT_13R63)

摘　　要：虾青素是一种酮基类胡萝卜素,其特有的保健功能一直吸引着消费者们的关注。本文介绍了虾青素的命名、结构特征和基本物理化学性质,并综述其资源、制备技术、体内代谢、健康功能、法规状态等方面。综述结果表明:虾青素资源丰富,具有优秀的健康功能,是优良的食品功能因子。依据现有法规依据,虾青素在保健食品和膳食补充剂中具有良好的应用前景。Astaxanthin is a kind of keto carotenoid. Its unique function always attracts attentions from consumers. The fundamental knowledge of its nomenclature,structure characteristics and basic properties are introduced. Meanwhile,progress in studies on its resources,preparation techniques,metabolism in vivo,health functions and legal status are reviewed. Results from this review suggest that astaxanthin is rich in resources and has excellent health functions. It is considered as an excellent functional ingredients in foods. According to the current legal regulations,astaxanthin has a bright future used in health food and dietary supplements.

关 键 词：虾青素 资源 制备技术 健康功能 

分 类 号：TS202.3[轻工技术与工程—食品科学]