天然虾青素的稳定性及稳态化技术研究进展  

Recent Advances of Stability and Stabilization Technology of Natural Astaxanthin

作　　者：黄慧玲 高静 HUANG Huiling;GAO Jing(College of Food Science,Guangdong Pharmaceutical University,Zhongshan 528458,China)

机构地区：[1]广东药科大学食品科学学院,广东中山528458

出　　处：《食品工业科技》2024年第5期367-376,共10页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(22078070);广东省基础与应用基础研究面上项目(2019A1515010640);广东省教育厅重点项目(2022ZDZX4025)。

摘　　要：虾青素是自然界中最强的抗氧化物质,同时兼有抗炎、抗肿瘤、调节免疫力等生理功能,在食品、药品和化妆品领域都有广泛的应用。但是,天然虾青素不稳定,在提取和储存及加工过程中容易降解。因此,提高虾青素的稳定性是当前该领域的研究热点之一。本文从虾青素自身结构、提取溶剂以及加工和储藏环境三个方面介绍了影响虾青素稳定性的因素和机理,并对比了现有的虾青素稳态化体系,如乳液、微胶囊、脂质体及纳米颗粒和纳米分散体的基本原理、效果及优缺点。多种虾青素稳态化体系能够不同程度地提高其水溶性、稳定性和生物利用度,但普遍存在工艺复杂、成本高等缺点。未来研究应聚焦各类稳态化技术的基础理论,借助分子模拟技术推动虾青素稳态化体系向更加高效、绿色和智能发展。Natural astaxanthin is the strongest antioxidant in nature,and shows many physiological functions such as antiinflammatory,anti-tumor and immune regulation.Astaxanthin has been widely used in the fields of food,medicine and cosmetics.However,natural astaxanthin is unstable and easily degraded during extraction,storage and processing.Therefore,many studies have focused on improving the stability of astaxanthin.In this paper,the factors and mechanisms affecting the stability of astaxanthin are introduced from three aspects:The astaxanthin structure,extraction solvent and the processing and storage environment.The basic principles,effects,advantages and disadvantages of existing astaxanthin stabilization systems,such as emulsions,microcapsules,liposomes,nanoparticles and nanodispersions are compared.The water solubility,stability and bioavailability of astaxanthin can be enhanced to varying degrees,while there are generally shortcomings of complex process and high cost.Future research should focus on the basic theory of various stabilization technologies,and promote the development of astaxanthin stabilization systems to be more efficient,green and intelligent with the help of molecular simulation technology.

关 键 词：虾青素 稳定性 稳态化技术 研究进展 

分 类 号：TS201.2[轻工技术与工程—食品科学]