油体与脂质体的结构、性质和应用比较评析  

Comparison of Structure,Properties and Applications Between Oil Bodies and Liposomes and Their Research Progress

作　　者：宋范范[1] 章绍兵[1] 侯丽霞 王梦蝶 田少君[1] Song Fanfan;Zhang Shaobing;Hou Lixia;Wang Mengdie;Tian Shaojun(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001;Henan Grain Reserves Security Center,Zhengzhou 450003)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南省储备粮保障中心,郑州450003

出　　处：《中国粮油学报》2020年第6期165-172,181,共9页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31671887)。

摘　　要：随着食品分析技术和生物技术的发展,油体和脂质体两大体系在化妆品、药品、及食品行业的研究和开发引起成了很多学者的关注。虽然,油体和脂质体均具有类生物细胞膜结构,但二者却是两种不同的体系,其获取方法、特性和应用价值也有很大不同。此外,有些学者容易混淆油体和脂质体的概念,因此本文对这两种体系的定义、结构、提取或制备方法、以及形成机制进行比较和归纳。With the development of food analysis technology and biotechnology,the research and development of oil bodies and liposomes in cosmetics,pharmaceutics and food industries have gained much attention.Although they have the similar cell membrane structures,there are many differences on the preparation methods,characteristics and application perspectives.Moreover,the concepts of oil bodies and liposomes are always mixed by some scholars.Therefore,the article compared and concluded the definition,structure,extraction methods and formation mechanism of the oil bodies and liposomes.

关 键 词：油体 脂质体 结构 应用 

分 类 号：TS201.1[轻工技术与工程—食品科学]