| DHA稳态化技术研究进展 |
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| 引用本文： | 刘佳炜,王旭,曹雁平,许朵霞.DHA稳态化技术研究进展[J].食品工业科技,2019,40(7):273-277. |
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| 作者姓名： | 刘佳炜 王旭 曹雁平 许朵霞 |
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| 作者单位： | 1. 北京食品营养与人类健康高精尖创新中心, 北京工商大学, 北京 100048;2. 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 100048 |
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| 基金项目： | 北京市科技计划课题(Z1711100001317004)"十三五"时期北京市属高校高水平教师队伍建设支持计划(CIT & TCD201804018)。国家自然科学基金项目(31371722,31501486)北京市自然科学基金三元联合资助项目(15S0003) |
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| 摘 要： | 二十二碳六稀酸(docosahexaenoic acid,DHA)具有重要的生理功能,但因DHA不稳定,对氧气、光和热极为敏感,易氧化以及存在特殊的气味等,在应用上受限。应用中通常采用稳态化技术,减缓DHA氧化降解过程,降低其氧化,提高DHA稳定性和产品品质。本文对近年来DHA稳态化研究中常用的喷雾干燥技术、凝聚技术、乳状液与纳米脂质载体等技术研究现状进行总结,并对存在的问题和发展方向进行了讨论和展望。
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| 关 键 词： | 二十二碳六稀酸(DHA) 稳态化 微胶囊 乳状液 |
| 收稿时间： | 2018-08-10 |
Research Progress in Technologies of DHA Stabilization |
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| LIU Jia-wei,WANG Xu,CAO Yan-ping,XU Duo-xia.Research Progress in Technologies of DHA Stabilization[J].Science and Technology of Food Industry,2019,40(7):273-277. |
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| Authors: | LIU Jia-wei WANG Xu CAO Yan-ping XU Duo-xia |
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| Affiliation: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China;2. Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | Docosahexaenoic acid(DHA)has many important physiological functions.However,DHA is unstable and sensitive to oxygen,light and heat due to oxidation,which limites its application in food products. DHA stabilization technology is usually used to slow down the DHA oxidation process,reduce its oxidation and improve product stability and quality. In this article,the techniques of spray drying,coagulation,emulsion and nano-lipid carrier,which were commonly used in DHA stabilization research in recent years,were summarized,and the existing problems and development directions were discussed and forecasted. |
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