食品风味物质在水凝胶中的控释研究进展  

Research Progress of Controlled Release of Food Flavor Substances in Hydrogels

作　　者：刘曦 谭燕 袁芳 LIU Xi;TAN Yan;YUAN Fang(Beijing Innovation Center of Food Nutrition and Human Health,College of Food Science andNutritional Engineering,China Agricultural University,Beijing100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院北京食品营养与人类健康高精尖创新中心,北京100083

出　　处：《中国调味品》2019年第3期175-179,共5页China Condiment

摘　　要：食品中的风味物质往往具有一定的挥发性和不稳定性,易在加工及贮藏过程中损失,需要一定的传递体系对其进行保护,控制其扩散,在食用过程中释放被相应的受体感知。水凝胶是一种以水为分散介质的凝胶,可通过物理或化学方法形成交联及网状结构,控制风味化合物的转运,从而达到对风味物质的控释效果。文章主要介绍了水凝胶对风味物质的包埋和释放的控释机理及应用,着重描述了水凝胶控释风味物质的影响因素,最后对风味物质在水凝胶中的控释发展趋势及应用前景进行了展望。The flavor substances in food are often volatile and unstable,which are easy to lose during the processing and storage,and need a certain transmission system to protect them and control their diffusion.They are released during the course of eating and are perceived by the corresponding receptors.Hydrogel is a kind of gel with water as the dispersing medium.It can be crosslinked and reticulated by physical or chemical methods to control the transport of flavor compounds and thus achieve the controlled release effect of flavor substances.In this paper,the mechanism and application of controlled release of hydrogels for embedding and releasing flavor substances are introduced,and the influencing factors of hydrogel controlled release of flavor substances are described emphatically.Finally,the development trend and application prospect of controlled release of the flavor substances in hydrogels are prospected.

关 键 词：风味物质 传递体系 控释 水凝胶 

分 类 号：TS201.1[轻工技术与工程—食品科学]