纳米材料在食品添加剂和食品配料生产中的应用进展  

Research progress on the application of nanomaterials in the production of food additives and food ingredients

作　　者：关桦楠[1,2] 迟振东 孙艺铭 GUAN Huanan;CHI Zhendong;SUN Yiming(College of Food Engineering,Harbin University of Commerce,Heilongjiang Harbin 150076,China;School of Gain,Jiangsu University of Science and Technology,Jiangsu Zhenjiang 212100,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]江苏科技大学粮食学院,江苏镇江212100

出　　处：《中国食品卫生杂志》2024年第5期627-634,共8页Chinese Journal of Food Hygiene

基　　金：黑龙江省自然科学基金资助项目(LH2022C046);黑龙江省博士后科研启动项目(LBH-Q19027);黑龙江省领军人才支持计划(2020376);中央财政支持地方高校发展专项(YSL036)。

摘　　要：随着纳米技术的发展,纳米材料被广泛应用于多个领域,纳米材料独有的特性使其在食品加工领域有着重要地位。近年来,纳米材料作为一种新兴材料被用作食品添加剂或食品配料,其不仅能提升食品品质、强化营养属性、改善食品工艺,还能够赋予食品新的功能特性或作为某些成分的替代物。纳米材料为食品领域带来了新的发展方向,但部分纳米材料对人体的影响仍需进一步探究。为了拓宽纳米材料在食品领域中的应用,本文围绕有机和无机两种类型的纳米材料在食品添加剂和食品配料方面的进展进行了介绍,并对食品中纳米材料的优势和不足进行了总结,旨在探索其未来在开发新型食品添加剂和食品配料中的应用。With the development of nanotechnology,nanomaterials are widely used in many fields,and their unique properties make an important position in the food processing field.In recent years,nanomaterials have been used as food additives or food ingredients as an emerging material,which can not only enhance food quality,strengthen nutritional properties and improve food processes,but also give new functional properties to food or act as a substitute for certain ingredients.The food field has brought new directions for nanomaterials,but the effects of some nanomaterials on human body still need to be explored.In order to broaden the application of nanomaterials in the food field,this paper introduces the progress of both organic and inorganic types of nanomaterials in food additives and food ingredients,and summarizes the advantages and shortcomings of nanomaterials in food,with the aim of exploring their future applications and developing new food additives and food ingredients.

关 键 词：纳米材料 食品添加剂 食品配料 研究进展 

分 类 号：R155[医药卫生—营养与食品卫生学]