小浆果在膳食补充品中的应用研究  

Research on the Application of Small Berries in Dietary Supplements

作　　者：苏云珊[1] 景秋菊[1] 宋岩 解双瑜 王志伟[1] SU Yunshan;JING Qiuju;SONG Yan;JIE Shuangyu;WANG Zhiwei(Institute of Horticulture,Heilongjiang Academy of Agricultural Sciences,Harbin 150069,China)

机构地区：[1]黑龙江省农业科学院园艺分院,黑龙江哈尔滨150069

出　　处：《食品安全导刊》2024年第29期119-121,共3页China Food Safety Magazine

摘　　要：针对小浆果在膳食补充品中应用存在的生物活性成分稳定性差、口感风味不佳、产品同质化严重等问题,本文从原料处理、提取工艺、微胶囊包埋、功能性复配等方面提出了优化对策。研究指出,采用速冻预处理、超临界萃取等绿色技术可显著提高花青素等活性成分的得率和稳定性;应用β-环糊精微胶囊技术可有效改善口感,延长风味保留时间;开发基于不同小浆果优势互补的复配产品,可拓宽功能定位,实现差异化竞争。这些集成创新方案为提升小浆果膳食补充品的附加值提供了新思路。In view of the problems existing in the application of small berries in dietary supplements,such as poor stability of bioactive ingredients,poor taste and flavor,and serious product homogeneity,this article proposes solutions from the aspects of raw material processing,extraction technology,microencapsulation,and functional compounding.optimization strategies.Research points out that the use of green technologies such as quick-freezing pretreatment and supercritical extraction can significantly improve the yield and stability of active ingredients such as anthocyanins;the application ofβ-cyclodextrin microcapsule technology can effectively improve the taste and prolong flavor retention;development based on compound products with complementary advantages of different small berries can broaden functional positioning and achieve differentiated competition.These integrated innovative solutions provide new ideas for increasing the added value of small berry dietary supplements.

关 键 词：小浆果 花青素 微胶囊 复配产品 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] TS218[轻工技术与工程—食品科学与工程]