纳米甲壳素的制备及在食品领域中应用的研究进展  

Advances in the Preparation and Application of Nanochitin in the Food Industry

作　　者：印晶 曾欣欣 周妍妍 黄趁 李丹洁 钟卫权 段孟霞 庞杰[1] 吴春华[1] YIN Jing;ZENG Xinxin;ZHOU Yanyan;HUANG Chen;LI Danjie;ZHONG Weiquan;DUAN Mengxia;PANG Jie;WU Chunhua(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品工业科技》2025年第7期396-404,共9页Science and Technology of Food Industry

基　　金：福建农林大学科技创新专项基金项目资助(KFB23129);国家自然科学基金青年科学基金项目(31801616);福建省自然科学基金面上项目(2022J01147)。

摘　　要：纳米甲壳素作为一种资源丰富且可再生的生物聚合物,因优异的物理和化学特性在食品领域备受关注。本文首先详述纳米甲壳素的来源、制备方法及其结构特性,重点对近年来国内外关于其在食品活性包装、乳化稳定剂、功能因子载体等方面的应用进行梳理总结。同时借助文献计量学方法深入解析纳米甲壳素在食品领域的研究热点,对其未来的发展方向进行了展望,旨在为纳米甲壳素的综合开发利用提供参考。Nanochitin,a plentiful and renewable biopolymer,has attracted considerable interest in the food industry due to its excellent physical and chemical properties.This paper initially outlines the sources,preparation methods,and structural properties of nanochitin,then focuses on summarizing its recent applications in food active packaging,emulsification stabilizers,functional factor carriers,other fields both domestically and internationally.Additionally,the paper utilizes bibliometric methods to conduct an in-depth analysis of the research hotspots pertaining to nanochitin within the food sector,projecting its future development trajectories.This paper aims to furnish insights for the comprehensive development and utilization of nanochitin.

关 键 词：纳米甲壳素 制备方法 结构性质 食品领域 CiteSpace可视化分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]