提高虾青素生物利用度的稳态化技术研究进展  

Research Progress on Stabilization Technology to Improve the Bioavailability of Astaxanthin

作　　者：干淼钰 刘文营 蔡路昀[1,2] 翁冬青 Gan Miaoyu;Liu Wenying;Cai Luyun;Weng Dongqing(Ningbo Innovation Center,College of Engineering Ningbo Branch,Zhejiang University,Ningbo 315000,Zhejiang;College of Biosystems Engineering and Food Science,Zhejiang University,Hangzhou 310058;Xinjiang Yunzao Agricultural Science and Technology Development Co.,Ltd.,Aksu 842200,Xinjiang)

机构地区：[1]浙江大学宁波科创中心工程师学院宁波分院,浙江宁波315000 [2]浙江大学生物系统工程与食品科学学院,杭州310058 [3]新疆云藻农业科技发展有限公司,新疆阿克苏842200

出　　处：《中国食品学报》2023年第7期423-432,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2018YFD0901106);温州市重大科技项目(ZN2021002);宁波市3315系列计划项目(2020B-34-G)。

摘　　要：水溶性差、易降解等问题限制了天然虾青素在抗氧化、增强免疫力、抗癌、光保护等生理功能的应用。研究人员通过多种稳态化技术在一定程度上改善以上问题,丰富了虾青素产品的类型。本文综述通过分子结构修饰及运载体系来提高虾青素生物利用度的稳态化技术,介绍微/纳米包封技术在靶向递送虾青素中的应用。在此基础上,总结虾青素稳态化技术的研究现状和存在问题,为虾青素相关食品、药品等的开发提供理论支持。The application of natural astaxanthin in antioxidant,immunity enhancement,anti-cancer,photoprotection and other physiological functions is limited by problems such as poor water solubility and easy degradation.The researchers ameliorated these problems to a certain extent through a variety of stabilization techniques,while enriching the types of astaxanthin products.In this paper,the literature on the stabilization technology of improving the bioavailability of astaxanthin through molecular structure modification and delivery system was reviewed,and the application of nanoencapsulation technology in the targeted delivery of astaxanthin was introduced.On this basis,the research status and existing problems of astaxanthin stabilization technology are considered and summarized,providing theoretical support for the development of astaxanthin-related foods and drugs.

关 键 词：虾青素 稳态化 靶向递送 生物利用度 

分 类 号：TS201.2[轻工技术与工程—食品科学] TQ460.1[轻工技术与工程—食品科学与工程]