| 食品功能因子输送体系的研究进展 |
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| 引用本文： | 许朵霞, 曹雁平, 齐雅萌, 祖丽皮亚·艾合麦提, 袁芳, 高彦祥. 食品功能因子输送体系的研究进展[J]. 食品工业科技, 2014, (11): 368-371. DOI: 10.13386/j.issn1002-0306.2014.11.073 |
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| 作者姓名： | 许朵霞 曹雁平 齐雅萌 祖丽皮亚·艾合麦提 袁芳 高彦祥 |
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| 作者单位： | 北京工商大学食品学院北京工商大学食品添加剂与配料北京高校工程研究中心北京工商大学北京市食品风味化学重点实验室;中国农业大学食品科学与营养工程学院 |
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| 基金项目： | 国家自然科学基金项目(31371722);北京工商大学2013年度青年基金(QNJJ2013-18) |
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| 摘 要： | 本文基于食品功能因子输送体系的最新研究报道,综述了纳米乳状液、传统乳状液、多层乳状液、固相脂质颗粒与凝胶颗粒的结构与性质,探讨了多种功能因子输送体系的性质、制备方法及其生物利用率,以期对功能因子稳态化技术及功能因子控制释放的研究与开发奠定基础。
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| 关 键 词： | 功能因子 输送体系 结构与性质 制备方法 生物利用率 |
| 收稿时间： | 2013-10-29 |
Development of food functional component delivery system |
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| XU Duo-xia, CAO Yan-ping, QI Ya-meng, AIHEMAITI Zuli-piya, YUAN Fang, GAO Yan-xiang. Development of food functional component delivery system[J]. Science and Technology of Food Industry, 2014, (11): 368-371. DOI: 10.13386/j.issn1002-0306.2014.11.073 |
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| Authors: | XU Duo-xia CAO Yan-ping QI Ya-meng AIHEMAITI Zuli-piya YUAN Fang GAO Yan-xiang |
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| Affiliation: | 1.College of Food and Chemical Engineering, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University;2.College of Food Science & Nutritional Engineering, China Agricultural University |
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| Abstract: | Based on the recent research of food functional component delivery system, this review provided an overview of a number of emulsion- based technologies, including nanoemulsion, conventional emulsion, multilayer emulsion, solid lipid particle and filled hydrogel particle.For each type of delivery system, its structure, preparation and bioavailability was described for further develop the stabilization technologies and controlled release of the functional food. |
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| Keywords: | functional component delivery system structure and property preparation method bioavailability |
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