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食品研究与开发:2020,41(14):202-208
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姜黄素的乳化和包埋及其应用研究进展
(中国农业大学食品科学与营养工程学院,北京100083)
Advances in Emulsification and Encapsulation of Curcumin and Its Application
(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)
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投稿时间:2019-07-18    
中文摘要: 姜黄素是从姜科、天南星科中的一些植物的根茎中提取的一种化学成分,是植物界很稀少的具有二酮的色素。姜黄素作为我国允许使用的一种天然着色剂,具有一系列生物药理活性,但是其理化稳定性差、生物利用度低,往往需很大用量才能达到作用剂量,将其乳化包埋后不仅可以解决其溶解性的问题,还可以提高其生物利用率,应用前景十分广阔。该文通过总结国内外大量文献,阐述姜黄素的基本性质及其乳状液的基本性质和乳化包埋的方法,同时介绍姜黄素的创新应用,并对其发展前景作出展望。
中文关键词: 姜黄素  天然产物  乳化  包埋  应用研究
Abstract:Curcumin is a chemical ingredient extracted from the roots of some plants in the Curcumin and Tiannan Stars,and is a pigment with diketons that is rare in the plant world.Curcumin,as a natural colorant allowed in China,has a series of biopharmacological activities.However,its physical and chemical stability is poor,low bioavailability,often need a large amount to reach the effect dose,but after burying it emulsified can not only solve its solubility problem,but also improve its biological utilization rate,the application prospects are very broad.By summarizing a large number of literatures at home and abroad,this paper expounded the basic properties of curcumin and its emulsion and emulsification methods,and also introduced the innovative application of curcumin and gave a prospect for its development prospects.
文章编号:202014032     中图分类号:    文献标志码:
基金项目:国家自然基金面上项目(31871842)
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