玉米黄素及在食品中的应用研究进展

玉米黄素是一种含氧的天然类胡萝卜素,它与叶黄素属于同分异构体,在自然界中分布广泛,大部分存在于自然界中的玉米黄素为全反式异构体。玉米黄素大量存在于绿色蔬菜、玉米种子、枸杞和酸浆果实等植物组织和一些非光合作用细菌中。人体内不能合成玉米黄素,需要通过日常饮食获得。大量研究表明:玉米黄素具有抗氧化、预防黄斑衰退、治疗白内障、预防心血管疾病、增强机体免疫力、减缓动脉粥样硬化等健康功效,和人类健康密切相关。本文比较详细地综述和介绍了国内外玉米黄素的研究进展,包括:天然玉米黄素的主要来源、分子结构与物理、化学性质、健康功能、生物合成途径、检测方法以及在食品工业中的应用等领域,并对玉米黄素的应用和发展前景进行了展望。

Progress on research in zeaxanthin and its application in foods

Zeaxanthin is a natural xanthophyll,which has very similar structure with lutein.It exists widely in nature.Most are all-trans isomer.Zeaxanthin mainly exists in the seeds of corn,the fruits of wolfberry,ground cherry and some non-photosynthetic bacteria.Human bodies can not synthesized zeaxanthin,it must be obtained through daily diet.Data from a number of studies and investigations suggested that zeaxanthin had functions of anti-oxidation and prevention of maculae degeneration and cataracts,enhancing the immunity,slowing the progression of atherosclerosis,cardiovascular diseases etc.This article reviews and describes the progress on research in zeaxanthin domestically and internationally,including the main source of natural zeaxanthin,molecular structure and physical,chemical properties,health function,biosynthesis pathway,detection methods and applications in food industry and other fields.Additionally,the prospect of its application is also proposed.