雨生红球藻中虾青素及其结晶体的研究进展  

Study of Astaxanthin and Its Crystalline from Haematococcus pluvialis

作　　者：孟昂 赵晓燕 邱月 栾迎晨 朱海涛 MENG Ang;ZHAO Xiaoyan;QIU Yue;LUAN Yingchen;ZHU Haitao(Department of Food Science and Nutrition, Culinary School, University of Jinan (Jinan 250022))

机构地区：[1]济南大学烹饪学院食品科学与营养系,济南250022

出　　处：《食品工业》2019年第1期251-254,共4页The Food Industry

基　　金：国家自然科学基金(21406133);国家科技支撑计划(2015BAD29B04)

摘　　要：虾青素广泛存在于生物界中,雨生红球藻是自然界中天然虾青素含量最高的生物来源。虾青素有多种结构形式,具有抗氧化、抗炎、预防动脉粥样硬化、抗肿瘤等生物活性,在食品、药品、饲料添加剂以及化妆品领域都具有广阔的应用空间。该文系统地对虾青素的结构、制备工艺、结晶技术、稳定性与功能性及其在结晶体方面的研究现状和发展趋势进行综述,以期为虾青素结晶产品的研发提供理论指导。Astaxanthin is widely presented in the biological world. Haematococcus pluvialis is a good resource of bioactivity substances, which is rich in the natural astaxanthin. Astaxanthin has a variety of structural forms and biological activities, such as anti-oxidation, anti-inflammatory, prevention of atherosclerosis and anti-tumor etc. It is widely applied in the field of food, medicine, feed additives and cosmetics. In this paper, the structure, preparation technology, crystallization technology, stability and function of astaxanthin were summarized, in order to provide theoretical guidance for the development of astaxanthin crystalline product.

关 键 词：雨生红球藻 虾青素 结晶体 研究现状 发展趋势 

分 类 号：TQ914[化学工程]