天然姜黄素在食品中的应用  

Application of natural curcumin in food

作　　者：韩磊 韩晓宇[1,2] 贾娟 HAN Lei;HAN Xiaoyu;JIA Juan(Luohe institude of technology,Henan University of Technology,Henan Luohe462002,China;Luohe vocationalt echnology college,Henan Luohe 462002,China)

机构地区：[1]河南工业大学漯河工学院,河南漯河462002 [2]漯河职业技术学院,河南漯河462002

出　　处：《食品工程》2025年第1期17-19,39,共4页Food Engineering

基　　金：河南省高等学校重点科研项目(22B550013)。

摘　　要：姜黄素是一种疏水性多酚类化合物,主要从姜黄的根、茎等部位进行提取纯化,是一种天然食品添加剂,具有抗菌、抗病毒、抗癌、抗氧化、消炎等多重生物活性功效。然而,姜黄素经口服或静脉注射等方式进入人体后,由于自身溶解度较低、化学性质活跃、代谢速度较快等问题,导致其生物利用率较低。通过简要论述姜黄素的理化性质、生物活性、代谢机理及其在食品中的应用研究现状,以期为姜黄素的综合开发应用提供参考依据。Curcumin is a hydrophobic polyphenolic compound,mainly extracted and purified from the root and stem of turmeric.It is a natural food additive with multiple biological activities such as antibacterial,antiviral,anticancer,anti-oxidation and anti-inflammatory.However,after curcumin enters the human body through oral or intravenous injection,its bioavailability is low due to its low solubility,active chemical properties and rapid metabolic speed.By briefly discusses the physicochemical properties,biological activity,metabolic mechanism and its application in food,in order to provide a reference for the comprehensive development and application of curcumin.

关 键 词：姜黄素 生物活性 代谢机理 应用现状 

分 类 号：TS202.1[轻工技术与工程—食品科学]