纳米乳液在食品中的稳定性及其应用研究现状  

The Stability and Application of Nanoemulsion in Food

作　　者：郑佳 何腊平 陈翠翠 刘涵玉 ZHENG Jia;HE La-ping;CHEN Cui-cui;LIU Han-yu(School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025,China;Key Laboratory of Agricultural and Animal Products Store&Processing of Guizhou Province,Guizhou University,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《山地农业生物学报》2018年第1期61-68,共8页Journal of Mountain Agriculture and Biology

基　　金：国家自然科学基金(31160002);黔科合重大专项字[2015]6004

摘　　要：纳米乳液是由油相、水相及表面活性剂等组分形成的一种分散体系,在食品中,其应用涉及营养药物、香料、抗氧化剂和抗微生物剂等领域。本文综述了纳米乳液在食品中的研究进展,重点讨论纳米乳液的组成、制作、形成和稳定性机理及近几年来的应用,为纳米乳液技术在日后的研究提供依据。Nanoemulsion is a dispersion system which formed by oil phase,water phase and surfactant.0x0E0xFF0xF00xFF倓0x030x0FIts application involves nutrition medicine,fragrance,antioxidant and antimicrobial agent in the food industry.0x0E0xFF0xF00xFF倓0x030x0FThis review summarized the advances of nanoemulsion research in food,focus on the composition,production,formation and stability of nanoemulsion and its application in recent years,which provided the basis for the future research of nanoemulsion technology.

关 键 词：纳米乳液 稳定性 食品 应用 

分 类 号：TS201.7[轻工技术与工程—食品科学]