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食品与发酵工业  2019, Vol. 45 Issue (13): 250-256    DOI: 10.13995/j.cnki.11-1802/ts.019883
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虾青素的生物功效及其运载体系研究现状
姜燕蓉, 刘锴锴, 齐筱莹, 牛宁, 郝志娜, 胡建恩, 卢航, 赵慧*
大连海洋大学 食品科学与工程学院,辽宁 大连,116600
Biological activities and delivery systems of astaxanthin
JIANG Yanrong, LIU Kaikai, QI Xiaoying, NIU Ning, HAO Zhina, HU Jianen, LU Hang, ZHAO Hui*
College of Food Science and Engineering, Dalian Ocean University, Dalian 116600, China
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摘要 虾青素是一种天然抗氧化剂,不仅具有强抗氧化功效,还具有抗炎、抗糖尿病、抗肿瘤等生物功效。但是由于水溶性低、见光易分解等特性,限制了其在功能性食品、医药等领域中的应用。近年来,大量研究利用运载体系负载虾青素以降低降解速率,提高其生物利用度,从而扩大虾青素的应用范围。该文结合虾青素的生物功效,对不同运载体系的负载特性进行了综述,选择合适的运载体系可以有效改善虾青素的生物功效,对提高虾青素的稳定性和生物利用度具有重要意义。同时,对实现虾青素靶向转运和吸收提供参考依据。
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姜燕蓉
刘锴锴
齐筱莹
牛宁
郝志娜
胡建恩
卢航
赵慧
关键词:  虾青素  生物功效  生物利用度  稳定性  运载体系    
Abstract: Astaxanthin is a novel powerful antioxidant that not only has strong antioxidant ability, but also has anti-inflammatory, anti-diabetic, anti-tumor effects and other biological activities. However, its poor solubility in water and chemical instability limit its applications in functional foods and medicines. In recent years, many studies have been conducted to study delivery systems in order to reduce the degradation rate of astaxanthin and improve its bioavailability and expand its application range. By considering the biological activities of astaxanthin, this review summarized the loading characteristics of different delivery systems. It was found that choosing a suitable delivery system can effectively improve the biological activities of astaxanthin, which has significant importance for improving the stability and utilizing rate of astaxanthin. Additionally, this review provides certain reference for realizing target transportation and absorption of astaxanthin.
Key words:  astaxanthin    biological activities    bioavailability    stability    delivery systems
收稿日期:  2019-01-07                出版日期:  2019-07-15      发布日期:  2019-07-28      期的出版日期:  2019-07-15
作者简介:  硕士研究生(赵慧讲师为通讯作者,E-mail:zhaohui@dlou.edu.com)。
引用本文:    
姜燕蓉,刘锴锴,齐筱莹,等. 虾青素的生物功效及其运载体系研究现状[J]. 食品与发酵工业, 2019, 45(13): 250-256.
JIANG Yanrong,LIU Kaikai,QI Xiaoying,et al. Biological activities and delivery systems of astaxanthin[J]. Food and Fermentation Industries, 2019, 45(13): 250-256.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.019883  或          http://sf1970.cnif.cn/CN/Y2019/V45/I13/250
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