增强番茄红素稳定性制剂的研究进展  

The Development of Formulations for Enhancing the Stability of Lycopene

作　　者：赵文红[1] 严婷婷 尹文婷[1] 关二旗[1] ZHAO Wen-hong;YAN Ting-ting;YIN Wen-ting;GUAN Er-qi(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《现代食品科技》2019年第12期329-336,共8页Modern Food Science and Technology

基　　金：广东省天然产物绿色加工与产品安全重点实验室开放基金项目(KL-2018-18)

摘　　要：番茄红素具有增强机体免疫、预防癌症、延缓慢性病的发生等多种生理功能。作为天然类胡萝卜素,番茄红素为异戊二烯结构,其分子含11个共轭双键和2个非共轭双键。这种多共轭双键结构赋予了番茄红素极强的抗氧化活性,但同时易受光、氧和热的影响而发生氧化降解,稳定性较差,限制了其发展。经制剂化处理可有效增强番茄红素的稳定性,从而有利于其保存、运输及工业化应用。目前,番茄红素稳定性制剂主要包括以各类糊精、蛋白和淀粉为载体制备的包合物类制剂和微胶囊类制剂、以小分子脂质、磷脂等为载体制备的微乳类制剂和脂质体类制剂等。本文即综述了增强番茄红素稳定性制剂的制剂方法及其特性的研究进展,以期为高稳定性番茄红素制剂的开发利用提供理论依据。Lycopene has many physiological functions such as immunity enhancement, cancer prevention, and delay in chronic disease onset. As a natural carotenoid, lycopene has an isoprene structure with 11 conjugated and 2 non-conjugated double bonds. This multi-conjugated double bond structure makes lycopene offer strong antioxidant activity, but exhibit high susceptibility to light-/oxygen-/heat-initiated oxidative degradation and poor stability(which limits its development). Formulation can effectively improve the stability of lycopene, which is beneficial to its preservation, transportation and industrial application. At present, the formulations that enhance lycopene stability mainly comprises inclusion complex and microcapsule preparations produced by using various types of dextrin, protein and starch as carriers, as well as microemulsion and liposome preparations produced by using small molecule lipids or phospholipids as carriers. This paper summarizes the research progress in the preparation methods and characteristics of lycopene-containing formulations, in order to provide a theoretical basis for the development and utilization of lycopene formulations with high stability.

关 键 词：番茄红素 制剂方法 特性 

分 类 号：S64[农业科学—蔬菜学]