纳米传递系统对花色苷稳定性的保护作用研究进展  

Advances in Protective Effect of Nano-Delivery System on Stability of Anthocyanin

作　　者：姜柯宇 范佳画 宋婉涵 郭红辉 黄思博 夏恩琴 JIANG Keyu;FAN Jiahua;SONG Wanhan;GUO Honghui;HUANG Sibo;XIA Enqin(School of Public Health,Shunde Women and Children's Hospital,Guangdong Medical University,Dongguan 523808,Guangdong,China;School of Public Health,Sun Yat-sen University,Guangzhou 510074,Guangdong,China)

机构地区：[1]广东医科大学公共卫生学院,顺德妇女儿童医院,广东东莞523808 [2]中山大学公共卫生学院,广东广州510074

出　　处：《食品研究与开发》2024年第16期205-212,共8页Food Research and Development

基　　金：广东省基础与应用基础研究基金区域联合基金项目(2021B1515140057)。

摘　　要：膳食花色苷广泛存在,但因其易被环境改变而无法广泛应用。纳米传递系统被报道可改善花色苷稳定性并存在缓释作用。基于花色苷的结构特点、稳定性和生物学作用,该文综述纳米传递系统中蛋白质和多糖在保护花色苷方面的理论和试验研究进展,并采用分子对接技术展示纳米壁材蛋白质与花色苷间的作用机制。以期为食品工业广泛应用稳定的花色苷提供参考。Dietary anthocyanins are widely present,but they cannot be widely used in food processing due to their susceptibility to environmental factors.It has been reported that nano-delivery systems can stabilize anthocyanins and have a release effect.Based on the structural characteristics,biological efficacy and stability,this paper reviewed the theoretical and experimental research progress of polysaccharides and proteins in protecting anthocyanins in nano-delivery systems.In addition,the molecular docking technique was used to verify the mechanism of action between nano-wall material proteins and anthocyanins.This study aimed to provide references for the widespread application of stable anthocyanins in the food industry.

关 键 词：纳米传递系统 花色苷 稳定性 生物利用率 分子对接 

分 类 号：TS264.4[轻工技术与工程—发酵工程]