类黄酮微胶囊技术及其在食品工业中的应用进展  

Research Progress on Microencapsulation of Flavonoids and Application in Food Industry

作　　者：俞邱豪 程焕[1] 王楠[1] 支梓鉴[1] 陈士国[1] 叶兴乾[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院馥莉食品研究院浙江省农产品加工技术研究重点实验室,杭州310058

出　　处：《中国食品学报》2017年第7期175-183,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD31B06);浙江省重大科技专项(2012C12011-2)

摘　　要：生物类黄酮对人体有很强的保健作用,它的相关应用引起食品工业,尤其是功能性食品领域的极大兴趣。由于类黄酮食用后,对人体的功效依赖于贮藏的稳定性、生物活性和生物利用率,此外,它本身带有的不良气味和苦涩味也限制了其应用,因此有必要使用微胶囊技术包埋类黄酮解决这些问题。本文介绍了喷雾干燥法、复凝聚法、脂质体包埋法、分子包埋法、冷冻干燥法等微胶囊技术,总结归纳了类黄酮微胶囊的研究进展和发展趋势。Research on the application of flavonoids, have attracted great interest in the food industry, especially in functional foods industry, because of their health benefits to humans. However, the effectiveness of flavonoids in oral depends on stability, bioactivity and bioavailability. The astringent and bitter tastes also limit the use in food. Thus, it is necessary to use the technologies of encapsulation of flavonoids to circumvent these drawbacks. In this review, current research progress and trends are also summarized.

关 键 词：类黄酮 微胶囊 食品工业 综述 

分 类 号：TS205[轻工技术与工程—食品科学]