| 发酵法生产虾青素的研究进展 |
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| 引用本文： | 蔡 俊,游智能.发酵法生产虾青素的研究进展[J].食品科学,2015,36(23):358-367. |
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| 作者姓名： | 蔡 俊 游智能 |
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| 作者单位： | 湖北工业大学 发酵工程教育部重点实验室，工业发酵湖北省协同创新中心，湖北 武汉 430068 |
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| 摘 要： | 虾青素（astaxanthin）是一种类胡萝卜素，具有很强的抗氧化活性，抗癌功能，显著的着色能力以及增强免疫力等功能。本文介绍了虾青素的生物活性及其在食品、化妆品、保健品、水产养殖和医药等领域的应用，并着重对虾青素的发酵法生产研究现状进行了综述，提出了虾青素未来的主要研究方向，以期为虾青素的研究开发和综合利用提供理论依据。
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| 关 键 词： | 虾青素 生物活性 发酵 |
Current Status of Fermentative Production of Astaxanthin |
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| CAI Jun,YOU Zhineng.Current Status of Fermentative Production of Astaxanthin[J].Food Science,2015,36(23):358-367. |
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| Authors: | CAI Jun YOU Zhineng |
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| Affiliation: | Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei Collaborative Innovation Center for Industrial
Fermentation, Hubei University of Technology, Wuhan 430068, China |
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| Abstract: | Astaxanthin is a carotenoid that has very strong antioxidant activity, anticancer function, significant coloring
capacity and immunoenhancing activity. The biological activities of astaxanthin and its applications in food, cosmetics,
health products, aquaculture, medicine and other fields are summarized in this review, with focus on the current status of
fermentative production of astaxanthin. Moreover, the future directions of astaxanthin research are proposed. It is expected
that this review can provide a theoretical basis for in-depth exploration and comprehensive utilization of astaxanthin. |
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| Keywords: | astaxanthin biological activity fermentation |
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