食品化工中纳米技术的应用及其安全性评价  

Application and Safety Evaluation of Nanotechnology in Food Chemical Industry

作　　者：杨轶 罗运柏[1] YANG Yi;LUO Yunbai(School of Chemistry and Molecular Science,Wuhan University,Wuhan 430072,China)

机构地区：[1]武汉大学化学与分子科学学院,湖北武汉430072

出　　处：《现代食品》2024年第10期160-162,共3页Modern Food

摘　　要：纳米技术是一门涉及物理学、化学、材料科学及生物学等多学科的综合性交叉技术。其本质是利用纳米粒子的特殊结构,通过一定的技术手段使其具有特定的物理化学性质,从而在一定程度上改变物质原有的性能。本文综述了纳米材料的特性,并结合目前已报道的纳米颗粒在食品化工中的应用和安全性问题,提出了纳米材料在食品化工中应用时需注意的安全性问题。Nanotechnology is a comprehensive interdisciplinary technology involving physics,chemistry,materials science,biology and other disciplines.Its essence is to use the special structure of nanoparticles to make them have specific physical and chemical properties through certain technical means,so as to change the original properties of substances to a certain extent.In this paper,the characteristics of nanomaterials are reviewed.Combined with the reported application and safety problems of nanoparticles in food chemical industry,the safety problems of nanomaterials in food chemical industry are put forward.

关 键 词：纳米技术 食品化工 食品安全性 纳米材料 

分 类 号：TS201.2[轻工技术与工程—食品科学]