| 固体分散体的制备及其在保健食品中的应用 |
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| 引用本文： | 包海蓉,陈百科. 固体分散体的制备及其在保健食品中的应用[J]. 食品工业科技, 2021, 42(16): 397-403. DOI: 10.13386/j.issn1002-0306.2020080152 |
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| 作者姓名： | 包海蓉 陈百科 |
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| 作者单位： | 1.上海海洋大学食品学院,上海 2013062.上海水产品加工及贮藏工程技术研究中心,上海 2013063.农业部水产品贮藏保鲜质量安全风险评估实验室（上海）,上海 201306 |
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| 基金项目： | 国家重点研发计划（低值水产品及副产物高值化利用与新产品创制,2019YFD0902000）。 |
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| 摘 要： | 固体分散体被认为是在药物领域解决原料药物水溶性和溶解速率差的最成功的方式之一,由于在解决功能活性成分水溶性、稳定性差、生物利用率低等问题上具有独特的优势,近年来也逐渐运用于对保健食品的研发.本文从固体分散体的分类、制备技术、稳定性和其在保健食品上的应用四个方面,回顾和总结了固体分散体的研究进展,并结合当前后疫情时代下的...
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| 关 键 词： | 固体分散体的分类 制备技术 稳定性 保健食品 |
| 收稿时间： | 2020-08-17 |
Preparation of Solid Dispersion and Its Application in Functional Food |
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| BAO Hairong,CHEN Baike. Preparation of Solid Dispersion and Its Application in Functional Food[J]. Science and Technology of Food Industry, 2021, 42(16): 397-403. DOI: 10.13386/j.issn1002-0306.2020080152 |
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| Authors: | BAO Hairong CHEN Baike |
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| Affiliation: | 1.School of Food Science and Technology,Shanghai Ocean University, Shanghai 201306, China2.Shanghai Engineering Reserarch Center of Aquatic-Procesing and Preservation, Shanghai 201306, China3.Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture,Shanghai 201306, China |
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| Abstract: | Solid dispersion is considered to be one of the most successful ways to solve the poor water-solubility and dissolution rate of raw materials and drugs in the pharmaceutical field. Due to its unique advantages in solving the problems of water-solubility, poor stability and low bioavailability of functional active ingredients, solid dispersion has been gradually applied to the research and development of functional food. This paper reviews and summarizes the research status and development trend of solid dispersion from four aspects: classification, preparation technology, stability and its application in functional food. Combined with the background of the current post epidemic era, new requirements are put forward for the further application of solid dispersion in the food field in the future, and it is also hoped to provide new reference and research ideas for the further application of solid dispersion in the food field. |
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