姜黄素及其微胶囊化技术研究进展  

Research progress on curcumin and its microencapsulation technology

作　　者：罗晓莉 高彦祥[1] LUO Xiaoli;GAO Yanxiang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品添加剂》2023年第5期315-330,共16页China Food Additives

基　　金：玉米醇溶蛋白/藻酸丙二醇酯/小分子乳化剂三元复合胶体颗粒稳定β-胡萝卜素Pickering乳液机理研究(国家自然基金31871842)。

摘　　要：姜黄素是一种具有悠久药用历史的生物活性物质,具有抗氧化、抗炎、抗癌等多种功效。然而,由于水溶性低、理化特性不稳定、体内代谢过快等问题,姜黄素经口/静脉进入人体后的生物利用度低。微胶囊化技术可为芯材提供物理屏障,进而保护其不受或减少外界环境的影响,在功能性食品的开发与生产中具有广阔的应用前景。为此,本文系统性地综述了姜黄素的理化特性、生物活性、体内外代谢过程及其微胶囊化技术研究进展,旨在为姜黄素微胶囊化技术的开发提供理论参考。Curcumin is a natural bioactive substance which has many functions such as anti-oxidation,antiinflammation,anti-cancer.However,due to poor water solubility,low stability and rapid metabolism in vivo,curcumin has a low bioavailability after oral/venous entry into the human body.Microencapsulation technology can provide physical barrier for core materials,protecting and reducing external environment impact on the substance.It has broad application prospects in the development and production of functional foods.Therefore,this paper systematically reviewed the physicochemical properties,biological activities,in vitro and in vivo metabolic processes of curcumin and research progress of microencapsulation curcumin technology,aiming to provide a theoretical basis for the development of curcumin microencapsulation technology.

关 键 词：姜黄素 理化特性 生物活性 代谢 微胶囊化技术 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS202.3[轻工技术与工程—食品科学与工程]