微_纳米包封技术在改善虾青素水溶性和稳定性中的应用_万百惠.pdfVIP

微 /纳米包封技术在改善虾青素水溶性 和稳定性中的应用 万百惠，李 敬* ，赵英源，梁兴国 ( 中国海洋大学食品科学与工程学院，山东青岛 266003) 摘 要: 作为具有强大抗氧化活性和良好着色效果的新资源食品，天然虾青素因不溶于水、稳定性差而难以满足多元 化应用的需求。究者们已尝试利用多种微/纳米包封技术开发制备出不同微/纳米尺度的虾青素制剂，一定程度上改 善了虾青素不溶于水或稳定性差的问题，但出于食用安全和工业化生产的考虑，仍需要探索新的载体材料、改进制备 工艺。本文针对已用于虾青素微/纳米包封的不同制备技术及其特点进行归纳介绍，评价现有制备方法和产品的优势 与不足，综述近年来虾青素微/纳米包封技术的应用研究进展。 关键词: 虾青素，水溶性，稳定性，微 /纳米包封 Applications of micro /nano－encapsulation technology on improving the solubility and stability of astaxanthin WAN Bai－hui，LI Jing* ，ZHAO Ying－yuan，LIANG Xing－guo ( College of Food Science and Engineering，Ocean University of China，Qingdao 266003，China) Abstract: As a new resource of food，natural astaxanthin is by far the most powerful antioxidants found in nature. However，insolubility and instability of astaxanthin limited its diverse applications in the fields of food and medicine. Using micro /nano－encapsulation technology by encapsulating astaxanthin in a polymer－ based wall material can improve the solubility and stability of astaxanthin.On the other hand，new materials and preparation technologies have to be developed to satisfy the strict requirements of food security and industrial production.The preparation methods and characteristics of the astaxanthin－encapsulated micro /nano－particles were introduced in this paper， and the new research progresses of micro /nano－ encapsulation technology applied in functional food in recent years were reviewed. Key words: astaxanthin; solubility; stability; micro /nano－encapsulation 中图分类号: TS201 文献标识码: A 文 章 编 号: 1002－0306( 2014) 23－0382－05