虾青素的生理功能及其制剂技术的研究进展  

Research Progress on the Physiological Functions and Preparation Technology of Astaxanthin

作　　者：潘丽[1] 常振刚 陈娟 谷克仁[1] PAN Li;CHANG Zhengang;CHEN Juan;GU Keren(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China;Henan Jingu Industry Development Co.,Ltd.,Zhengzhou 450003,China;Sinograin Zhengzhou Grain Depot Co.,Ltd.,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]河南金谷实业发展有限公司,河南郑州450003 [3]中央储备粮郑州直属库有限公司,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2019年第6期123-129,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南工业大学高层次人才基金项目(2018BS049);河南省谷物资源转化与利用重点实验室开放课题(PL2018005);省属高校基本科研业务费专项资金项目(2017XTCX02)

摘　　要：虾青素具有抗氧化、增强免疫力、抗肿瘤、抗炎症以及光保护等生理功能,已引起科研人员的极大关注。然而,虾青素性质不稳定,在水中溶解性较差,生物利用率低,使得虾青素在应用中受到极大的限制,选择合适的制剂技术以拓宽虾青素的应用范围显得尤为重要。综述了虾青素的生理功能,对近年来国内外虾青素制剂技术的发展进行了归纳介绍。More attentions have been paid to astaxanthin,due to its potential physiological functions,including antioxidant,immunity enhancing,antitumour,antiinflammation,as well as photoprotection.However,the applications of astaxanthin are considerably limited by its poor stability,poor water solubility and bioavailability.Therefore,it is important to develop appropriate preparation technologies to broaden the application of astaxanthin.The physiological functions and recent development of preparation technologies of astaxanthin were reviewed in this paper.

关 键 词：虾青素 生理功能 制剂 稳定性 水溶性 生物利用率 

分 类 号：TS201[轻工技术与工程—食品科学]