脂质体的创制及在食品工业中的应用  

Preparation and Application of Liposomes in Food Industry

作　　者：刘亚楠 徐鑫 李欢 傅玲琳[1] 王彦波[1] Liu Yanan;Xu Xin;Li Huan;Fu Linglin;Wang Yanbo(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018)

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310018

出　　处：《中国食品学报》2022年第12期332-344,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(32072290);浙江省自然科学基金重点项目(LZ22C200003)。

摘　　要：脂质体是一种将物质包封于脂质双分子层中形成的具有纳米结构的载体,因成分的可变性和优越的结构特性而成为近年的研究热点。研究发现,脂质体可在活性物质表面形成类似双分子囊泡结构的生物膜,从而提高活性成分的稳定性和生物利用度,因此在食品工业领域具有极其广泛的用途。本文综述脂质体的制备技术及其在食品工业中的应用情况和研究进展。Liposomes are a kind of carrier with a nanostructure formed by encapsulating substances in the lipid bilayer,which has become a research hotspot in recent years due to the variability of components and superior structural characteristics.Liposomes can form biomembranes similar to bimolecular vesicles on the surface of active substances,improving the stability and bioavailability of active ingredients.Therefore,liposomes have extensive applications in the food industry.This paper reviews the preparation technology of liposomes and its application and research progress in the food industry.

关 键 词：脂质体 制备技术 安全检测 菌群控制 储藏保鲜 营养强化 

分 类 号：TS201.2[轻工技术与工程—食品科学]