纳米食品的研究进展  

Research Progress of Nanofood

作　　者：陈榕钦 孙潇鹏 刘灿灿[1] CHEN Rong-qin;SUN Xiao-peng;LIU Can-can(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China;College of Mechanical and Electrical Engineering,Fujian Agriculture and Forestry University,Fuzhou 350002,China;College of Material Engineering,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学材料工程学院,福州350002 [3]福建农林大学机电工程学院,福州350002

出　　处：《包装与食品机械》2018年第4期49-53,共5页Packaging and Food Machinery

摘　　要：纳米食品是指食品成分在纳米尺度下处理得到的纳米级食品,可利用物理法、化学法、生物降解法制备。与传统食品相比,纳米食品可提高其吸收率和生物利用率,还具有更高附加值和功能效用,应用前景广阔。然而,由于纳米尺度的特殊性,不健全的安全评价体系让纳米食品的安全性受到质疑。综述了纳米食品的加工方法、应用现状及安全性问题,并对其未来发展提出建议,以期为纳米食品的开发与应用提供参考。Nanofood refers to the nanometer sized food whose ingredients are obtained by processing in the sizes ranging from 1 to 100 nm,and can be prepared by physical,chemical or biodegradation methods.Compared with traditional food,nanofood has higher absorption rate,higher bioavailability,higher added value and functional effects.Its application prospect is wide.However,because of the specificity of nanometer scale,the unmatched safety evaluation system has challenged the safety of nanofood.In this paper an overview of the processing methods,present application situation and safety problems of nanofood is given and suggestions on its future development are proposed with a view to providing reference for nanofood development and application.

关 键 词：纳米食品 应用现状 安全评价 应用前景 

分 类 号：TS201.1[轻工技术与工程—食品科学]