综述与专题评论

姜黄素药食特性及应用综述

  • 姜浩 ,
  • 张沐棠 ,
  • 吴柳清 ,
  • 陈颖 ,
  • 陈椰娜 ,
  • 温锦培 ,
  • 齐鹤鸣 ,
  • 白卫东
展开
  • 1(仲恺农业工程学院 轻工食品学院,广东省岭南特色食品科学与技术重点实验室,广东 广州,510225)
    2(仲恺农业工程学院现代农业工程创新研究院,广东 广州,510225)
    3(广东亨盛维嘉食品工业有限公司,广东 潮州,515600)
    4(河源市饭饭得食品科技有限公司,广东 河源,517001)
    5(中国海关科技研究中心,北京,100026)
第一作者:博士,副教授(白卫东教授为通信作者,Email:weidong_bai2010@163.com)

收稿日期: 2024-04-11

  修回日期: 2024-06-10

  网络出版日期: 2025-03-10

基金资助

广东省重点领域研发计划 (2022B0202040001);国家自然科学基金资助项目(32201959);广东省普通高校青年创新人才项目(2021KQNCX031);广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013);广州市科技项目 (202201010268);广东省重点建设学科科研能力提升项目(2022ZDJS022)

Review on characteristics and applications of curcumin for both food and medicine

  • JIANG Hao ,
  • ZHANG Mutang ,
  • WU Liuqing ,
  • CHEN Ying ,
  • CHEN Yena ,
  • WEN Jinpei ,
  • QI Heming ,
  • BAI Weidong
Expand
  • 1(College of Light Industry and Foodstuffs, Zhongkai University of Agriculture and Engineering, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou 510225, China)
    2(Institute of Modern Agricultural Engineering Innovation, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    3(Guangdong Hengsheng Weijia Food Industry Co.Ltd., Chaozhou 515600, Guangdong, China)
    4(Heyuan Fanfande Food Technology Co.Ltd., Heyuan 517001, China)
    5(China Customs Science and Technology Research Center, Beijing 100026, China)

Received date: 2024-04-11

  Revised date: 2024-06-10

  Online published: 2025-03-10

摘要

姜黄素是从姜科植物中提取出来的天然多酚类物质,食品中添加姜黄素能使食品具有独特色泽,赋予食品特殊香味。另外,姜黄素药用价值显著,能提高人体免疫力和加速机体代谢。此外,姜黄素具有消炎抗菌、抗氧化、降脂和利胆等多种生物活性,已在食品、医药学及动物生产等领域中得到良好的应用,但其水溶性和稳定性较差的特点,局限了其应用范围。为此,该文章将对姜黄素的理化性质、提取、功能特性、应用情况及其增溶技术进行综述,为姜黄素的进一步研究提供参考。

本文引用格式

姜浩 , 张沐棠 , 吴柳清 , 陈颖 , 陈椰娜 , 温锦培 , 齐鹤鸣 , 白卫东 . 姜黄素药食特性及应用综述[J]. 食品与发酵工业, 2025 , 51(4) : 363 -373 . DOI: 10.13995/j.cnki.11-1802/ts.039522

Abstract

Curcumin is a natural polyphenolic substance extracted from ginger plant.Adding curcumin into foods can make them have unique color, produce special flavor, and provide people with certain health care functions.Moreover, curcumin has significant medicinal value, such as improving human immunity and accelerating body metabolism.Specifically, curcumin has many physiological functions, for example, it can act as an anti-inflammation agent, antibacterial agent, antioxidant, lipid-lowering agent, and gallbladder enhancer.Curcumin has been widely used in the fields of food, pharmacy, and animal production, but its poor water solubility and stability limited its application.In this paper, the physicochemical properties, extraction, functional properties, application, and solubilization technology of curcumin were reviewed, providing a reference for further research on curcumin.

参考文献

[1] 曾庆晗, 陈帅, 高彦祥. 姜黄素乳液的研究进展[J]. 食品工业科技, 2020, 41(1):341-348.
ZENG Q H, CHEN S, GAO Y X. Recent advances in research of curcumin emulsion[J]. Science and Technology of Food Industry, 2020, 41(1):341-348.
[2] 黄会所, 陈世杰. Application of turmeric yellow in confectionary[C]. 中国食品添加剂生产应用工业协会. 第十届中国国际食品添加剂和配料展览会学术论文集. 河北: 河北食品添加剂有限公司, 2006, 243-245.
HUANG H S, CHEN S J. Application of turmeric yellow in confectionary[C]. China Food Additive Production and Application Industry Association. Proceedings of the 10th China International Exhibition on Food Additives and Ingredients. Hebei: Hebei Food Additives Co., Ltd., 2006, 243-245.
[3] 舒心, 郭擎, 高彦祥. 以蛋白质为基础物质的姜黄素传递体系研究进展[J]. 中国食品学报, 2022, 22(5):383-398.
SHU X, GUO Q, GAO Y X. Research progress on protein-based delivery systems for curcumin[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(5):383-398.
[4] 杨柳. 姜黄中的姜黄素提取工艺研究进展[J]. 农业科技与装备, 2017(5):89-90.
YANG L. Research progress on extraction technology of Cureumin from Turmeric[J]. Agricultural Science & Technology and Equipment, 2017(5):89-90.
[5] 周美, 陈华国, 周欣, 等. 正交实验法优化姜黄中姜黄素提取工艺及其抗氧化活性[J]. 医药导报, 2015, 34(10):1352-1355.
ZHOU M, CHEN H G, ZHOU X, et al. Optimized extraction of curcuminoids from Curcuma longa l.by orthogonal designed method and its antioxidant activity[J]. Herald of Medicine, 2015, 34(10):1352-1355.
[6] 冯甜华, 侯长军, 霍丹群, 等. 姜黄素不同提取方法比较研究[J]. 应用化工, 2016, 45(6):1011-1014.
FENG T H, HOU C J, HUO D Q, et al. Comparative research on the extraction of curcumin[J]. Applied Chemical Industry, 2016, 45(6):1011-1014.
[7] 徐广宽. 姜黄素提取及与牛血清白蛋白相互作用研究[D]. 西安: 陕西师范大学, 2017.
XU G K. Study on curcumin extraction and interaction with bovine serum albumin[D]. Xi'an: Shaanxi Normal University, 2017.
[8] 谭索, 司瑞茹, 强悦越, 等. 离子液体辅助酶法提取姜黄素类化合物工艺优化[J]. 食品工业科技, 2022, 43(17):258-265.
TAN S, SI R R, QIANG Y Y, et al. Optimization of the extraction process of curcuminoid by ionic liquid-assisted enzymatic method[J]. Science and Technology of Food Industry, 2022, 43(17):258-265.
[9] GÖKDEMIR B, BAYLAN N, ÇEHRELI S. Application of a novel ionic liquid as an alternative green solvent for the extraction of curcumin from turmeric with response surface methodology: Determination and optimization study[J]. Analytical Letters, 2020, 53(13):2111-2121.
[10] 宿树兰, 吴启南, 欧阳臻, 等. 超临界CO2萃取测定姜黄中姜黄素的实验研究[J]. 中国中药杂志, 2004, 29(9): 857-860.
SU S L, WU Q N, OUYANG Z, et al. Study on the SFE condition for curcumin in Curcuma longa[J]. China Journal of Chinese Materia Medica, 2004, 29(9): 857-860.
[11] FARHOOD B, MORTEZAEE K, GORADEL N H, et al. Curcumin as an anti-inflammatory agent: Implications to radiotherapy and chemotherapy[J]. Journal of Cellular Physiology, 2019, 234(5):5728-5740.
[12] 张雅文, 孙元珏, 周琰. 姜黄素抑制骨肉瘤细胞增殖、迁移和侵袭并诱导凋亡的作用研究[J]. 九江学院学报(自然科学版), 2022, 37(2):98-102.
ZHANG Y W, SUN Y J, ZHOU Y. Curcumin inhibits proliferation, migration and invasion of osteosarcoma cells and induces apoptosis[J]. Journal of Jiujiang University (Natural Science Edition), 2022, 37(2):98-102.
[13] LIU Z J, HUANG P Y, LAW S, et al. Preventive effect of curcumin against chemotherapy-induced side-effects[J]. Frontiers in Pharmacology, 2018, 9:1374.
[14] XU L G, LI W, SADEGHI-SOUREH S, et al. Dual drug release mechanisms through mesoporous silica nanoparticle/electrospun nanofiber for enhanced anticancer efficiency of curcumin[J]. Journal of Biomedical Materials Research. Part A, 2022, 110(2):316-330.
[15] CORRIE L, GULATI M, AWASTHI A, et al. Polysaccharide, fecal microbiota, and curcumin-based novel oral colon-targeted solid self-nanoemulsifying delivery system: Formulation, characterization, and in-vitro anticancer evaluation[J]. Materials Today Chemistry, 2022, 26:101165.
[16] 苟梦星, 卢安琪, 翟江洋. 姜黄素的功能特性及其在食品领域的应用现状[J]. 食品科技, 2021, 46(11):264-268.
GOU M X, LU A Q, ZHAI J Y. The function and application of curcumin in the field of food[J]. Food Science and Technology, 2021, 46(11):264-268.
[17] MAKUCH S, WIECEK K, WOŹNIAK M. The immunomodulatory and anti-inflammatory effect of curcumin on immune cell populations, cytokines, and in vivo models of rheumatoid arthritis[J]. Pharmaceuticals, 2021, 14(4):309.
[18] WANG Z Y, JIA Y T, ZHANG M. Effect of curcumin on the quality properties of millet fresh noodle and its inhibitory mechanism against the isolated spoilage bacteria[J]. Food Science & Nutrition, 2020, 8(3):1451-1460.
[19] WANG Q R, YE C Q, SUN S K, et al. Curcumin attenuates collagen-induced rat arthritis via anti-inflammatory and apoptotic effects[J]. International Immunopharmacology, 2019, 72:292-300.
[20] PORRO C, CIANCIULLI A, TROTTA T, et al. Curcumin regulates anti-inflammatory responses by JAK/STAT/SOCS signaling pathway in BV-2 microglial cells[J]. Biology, 2019, 8(3):51.
[21] 刘虎军, 贾菲, 贺钰梅. 姜黄素调控NF-κB信号通路对糖尿病模型大鼠胰岛细胞形态和功能的影响[J]. 药物评价研究, 2023, 46(4):803-811.
LIU H J, JIA F, HE Y M. Effects of curcumin regulating NF-KB signal pathway on morphology and function of pancreatic islet cells in diabetes model rats[J]. Drug Evaluation Research, 2023, 46(4):803-811.
[22] 许崇德, 成之福. 姜黄素改善2型糖尿病的机制研究进展[J]. 医药导报, 2016, 35(11): 1234-1237.
XU C D, CHENG Z F. Research progress of the mechanism of curcumin in improving type 2 diabetes mellitus [J]. Herald of Medicine, 2016, 35(11): 1234-1237.
[23] SHEHZAD A, KHAN S, SHEHZAD O, et al. Curcumin therapeutic promises and bioavailability in colorectal cancer[J]. Drugs of Today (Barcelona, Spain, 2010, 46(7):523-532.
[24] GUTIERRES V O, ASSIS R P, ARCARO C A, et al. Curcumin improves the effect of a reduced insulin dose on glycemic control and oxidative stress in streptozotocin-diabetic rats[J]. Phytotherapy Research, 2019, 33(4):976-988.
[25] LEE Y S, CHO D C, KIM C H, et al. Effect of curcumin on the inflammatory reaction and functional recovery after spinal cord injury in a hyperglycemic rat model[J]. The Spine Journal, 2019, 19(12):2025-2039.
[26] 欧海龙, 张庆海. 姜黄素对apoE-/-小鼠抗氧化能力和血脂水平的影响[J]. 贵州医药, 2015, 39(10):874-876.
OU H L, ZHANG Q H. Influence of curcumin on anti-oxidation and plasma lipid in apoE-/- mice[J]. Guizhou Medical Journal, 2015, 39(10):874-876.
[27] ABRAHAMS S, HAYLETT W L, JOHNSON G, et al. Antioxidant effects of curcumin in models of neurodegeneration, aging, oxidative and nitrosative stress: A review[J]. Neuroscience, 2019, 406:1-21.
[28] 王明明, 关二旗, 李萌萌, 等. 姜黄素-淀粉纳米微胶囊的研制及其抗氧化研究[J]. 河南工业大学学报(自然科学版), 2022, 43(4):38-45; 53.
WANG M M, GUAN E Q, LI M M, et al. Preparation of curcumin-starch nano-microcapsules and its antioxidant research[J]. Journal of Henan University of Technology (Natural Science Edition), 2022, 43(4):38-45; 53.
[29] CHEN S T, WU J, TANG Q, et al. Nano-micelles based on hydroxyethyl starch-curcumin conjugates for improved stability, antioxidant and anticancer activity of curcumin[J]. Carbohydrate Polymers, 2020, 228:115398.
[30] HE L Y, PENG X F, ZHU J F, et al. Protective effects of curcumin on acute gentamicin-induced nephrotoxicity in rats[J]. Canadian Journal of Physiology and Pharmacology, 2015, 93(4):275-282.
[31] 何玉婷, 杨雯, 王改琴, 等. 细胞凋亡主要检测方法及其应用[J]. 医学综述, 2019, 25(4):774-778; 783.
HE Y T, YANG W, WANG G Q, et al. Progress and application of main detection methods for apoptosis[J]. Medical Recapitulate, 2019, 25(4):774-778; 783.
[32] SOETIKNO V, SARI S D P, MAKNUN L U, et al. Pre-treatment with curcumin ameliorates cisplatin-induced kidney damage by suppressing kidney inflammation and apoptosis in rats[J]. Drug Research, 2019, 69(2):75-82.
[33] 张红, 肖定福. 姜黄素的生理功能及其在养殖业中的应用[J]. 饲料研究, 2021, 44(5):133-136.
ZHANG H, XIAO D F. The physiological function of curcumin and its application in aquaculture industry[J]. Feed Research, 2021, 44(5):133-136.
[34] 刘锋, 陆殷明, 陶文静, 等. 姜黄素与根皮素联合作用对大肠杆菌的抑菌效果[J]. 中国食品学报, 2023, 23(8):75-83.
LIU F, LU Y M, TAO W J, et al. Inhibition of curcumin combined with phloretin against Escherichia coli[J]. Journal of Chinese Institute of Food Science and Technology, 2023, 23(8):75-83.
[35] 任娇艳, 苟娜, 高立, 等. 姜黄素对幽门螺杆菌及其诱导人胃GES-1细胞损伤的影响[J]. 食品科学, 2019, 40(23):151-156.
REN J Y, GOU N, GAO L, et al. Effect of curcumin on Helicobacter pylori and GES-1 cells injured by it[J]. Food Science, 2019, 40(23):151-156.
[36] TYAGI P, SINGH M, KUMARI H, et al. Bactericidal activity of curcumin I is associated with damaging of bacterial membrane[J]. PLoS One, 2015, 10(3): e0121313.
[37] ALBASHER G, ABDEL-DAIM M M, ALMEER R, et al. Synergistic antioxidant effects of resveratrol and curcumin against fipronil-triggered oxidative damage in male albino rats[J]. Environmental Science and Pollution Research International, 2020, 27(6):6505-6514.
[38] 任二芳, 牛德宝, 谢朝敏, 等. 姜黄开发与应用进展[J]. 轻工科技, 2014, 30(10): 10-11;14.
REN E F, NIU D B, XIE C M, et al. Development and application progress of turmeric [J]. Light Industry Science and Technology, 2014, 30(10): 10-11; 14.
[39] 斯波. 天然色素在复合调味食品中的应用[J]. 中国调味品, 2011, 36(2):97-101.
SI B. Application of natural pigment in complex flavor food[J]. China Condiment, 2011, 36(2):97-101.
[40] 黎超, 马跃龙, 党敏娜. 高效液相色谱法同时测定鸡精中四种黄色色素[J]. 中国调味品, 2016, 41(4):126-129.
LI C, MA Y L, DANG M N. Simultaneous determination of four yellow pigments in chicken essence seasoning by high performance liquid chromatography[J]. China Condiment, 2016, 41(4):126-129.
[41] 陈曦, 马妍, 王同蕾, 等. 超高效液相色谱法测定调味品中姜黄素及其同系物[J]. 中国食物与营养, 2019, 25(10):42-44.
CHEN X, MA Y, WANG T L, et al. Determination on curcuminoids in condiment by ultra-high performance liquid chromatography[J]. Food and Nutrition in China, 2019, 25(10):42-44.
[42] 张保军, 张卫. 姜黄素的生理功能及其在方便面中的应用[J]. 中国食品添加剂, 2001(4):37-38; 26.
ZHANG B J, ZHANG W. The physiological functions of curcumin and its application in instant noodles[J]. China Food Additives, 2001(4):37-38; 26.
[43] 方恩华, 曾琪, 阮彩章, 等. HPLC法测定面制品中的姜黄色素[J]. 粮食与油脂, 2016, 29(7):76-78.
FANG E H, ZENG Q, RUAN C Z, et al. Determination of curcumins in flour products by high performance liquid chromatography[J]. Cereals & Oils, 2016, 29(7):76-78.
[44] 雷昌贵, 孟宇竹. 姜黄色素对肉制品的防腐作用研究[J]. 肉类工业, 2012(3):32-36.
LEI C G, MENG Y Z. Study on antiseptic effect of curcumin on meat products[J]. Meat Industry, 2012(3):32-36.
[45] 刘学军, 于欣, 路鑫. 适用于酱卤肉制品的天然复合上色剂的研究[J]. 肉类工业, 2013(3):25-27.
LIU X J, YU X, LU X. Study on natural compound colorant applied to sauced meat products[J]. Meat Industry, 2013(3):25-27.
[46] WU C L, LI L Y, ZHONG Q X, et al. Myofibrillar protein–curcumin nano complexes prepared at different ionic strengths to improve oxidative stability of marinated chicken meat products[J]. LWT, 2019, 99:69-76.
[47] JIN S J, PANG Q, LIU R Q, et al. Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas Platyrhynchos) breast muscle when subjected to storage[J]. LWT, 2020, 133:109986.
[48] 马诗经, 何燕, 黎永良, 等. 姜黄硬糖的研制及其抗氧化活性研究[J]. 食品研究与开发, 2016, 37(22):92-96.
MA S J, HE Y, LI Y L, et al. Preparation and antioxidant activity of Curcuma longa L. candy[J]. Food Research and Development, 2016, 37(22):92-96.
[49] SOWBHAGYA H B, SAMPATHU S R, VATSALA C , et al. Stability of curcumin, a natural yellow colourant during processing and storage of fruit bread[J]. Beverage and Food World, 1998, 25(4): 40-43.
[50] LIM H S, PARK S H, GHAFOOR K, et al. Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea[J]. Food Chemistry, 2011, 124(4):1577-1582.
[51] LEAN L P, MOHAMED S. Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes[J]. Journal of the Science of Food and Agriculture, 1999, 79(13):1817-1822.
[52] 夏春.高效液相色谱法测定食品中的姜黄素[J].化学分析计量,2011,20(1):54-55.
XIA C.Determination of the curcumin in food by HPLC[J].Chemical Analysis and Meterage,2011,20(1):54-55.
[53] 牟先云, 李春林. 姜黄色素在酱腌菜中的应用研究[J]. 食品工业科技, 2006, 27(8):154; 171.
MOU X Y, LI C L. Application of Curcumin in the pickled vegetable[J]. Science and Technology of Food Industry, 2006, 27(8):154; 171.
[54] 高慧, 蒋晶, 孙亚芳, 等. 姜黄素副产品在果脯蜜饯生产中的防腐抑菌效果[J]. 食品与发酵工业, 2016, 42(6):112-116.
GAO H, JIANG J, SUN Y F, et al. Inhibitory effects of curcumin by-product on preserving of dry fruits[J]. Food and Fermentation Industries, 2016, 42(6):112-116.
[55] 叶小红, 谈文诗, 李理. 高良姜露酒与姜黄露酒的研制及感官品质分析[J]. 食品与机械, 2018, 34(7):183-185, 220.
YE X H, TAN W S, LI L. Development on the alcoholic drink mixed with extracts of Alpinia offcinarum and Turmeric circuma and its sensory quality[J]. Food & Machinery, 2018, 34(7):183-185, 220.
[56] 张洁. 玫瑰姜黄复合饮料的研制[J]. 中国食品工业, 2019(5): 65-67.
ZHANG J. Development of rose turmeric compound beverage [J]. China Food Industry, 2019(5):65-67.
[57] JAGUEZESKI A M, PERIN G, BOTTARI N B, et al. Addition of curcumin to the diet of dairy sheep improves health, performance and milk quality[J]. Animal Feed Science and Technology, 2018, 246:144-157.
[58] 何进田. 姜黄素对IUGR断奶仔猪肝脏功能的调节作用及相关机制研究[D]. 南京: 南京农业大学, 2019.
HE J T. Effects of curcumin on liver function of weaned piglets with IUGR and its related mechanisms [D]. Nangjing: Nanjing agricultural university, 2019.
[59] LEE S H, LILLEHOJ H S, JANG S I, et al. Dietary supplementation of young broiler chickens with Capsicum and turmeric oleoresins increases resistance to necrotic enteritis[J]. British Journal of Nutrition, 2013, 110(5):840-847.
[60] 许洁, 蒋岩, 董扬扬, 等. 姜黄素自胶束化固体分散体制备及其体内药动学研究[J]. 中成药, 2023, 45(5):1397-1403.
XU J, JIANG Y, DONG Y Y, et al. Preparation and in vivo pharmacokinetics of curcumin self-micellizing solid dispersions[J]. Chinese Traditional Patent Medicine, 2023, 45(5):1397-1403.
[61] 刘延敏, 王传胜, 韩刚, 等. 姜黄素固体分散体的制备及体外溶出度测定[J]. 哈尔滨医科大学学报, 2006, 40(4):327-328.
LIU Y M, WANG C S, HAN G, et al. Preparation of curcumin solid dispersion and determination of its dissolution in vitro[J]. Journal of Harbin Medical University, 2006, 40(4):327-328.
[62] 宏伟, 陈大为, 赵秀丽, 等. 姜黄素长循环脂质体的制备及评价[J]. 中国中药杂志, 2008, 33(8):889-892.
HONG W, CHEN D W, ZHAO X L, et al. Preparation and study in vitro of long-circulating nanoliposomes of curcumin[J]. China Journal of Chinese Materia Medica, 2008, 33(8):889-892.
[63] HAUSS D J. Oral lipid-based formulations[J]. Advanced Drug Delivery Reviews, 2007, 59(7):667-676.
[64] 赵静, 李嫄, 石明芯, 等. 姜黄素乙醇脂质体大鼠体内药代动力学研究[J]. 四川大学学报(医学版), 2017, 48(2):290-294.
ZHAO J, LI Y, SHI M X, et al. Pharmacokinetics of curcumin ethosomes in rats in vivo[J]. Journal of Sichuan University (Medical Science Edition), 2017, 48(2):290-294.
[65] 马德雪, 闫晓佳, 刘夫国, 等. 共递送姜黄素和EGCG脂质体的构建及其对神经炎症的作用[J]. 食品科学技术学报, 2024, 42(2):32-45.
MA D X, YAN X J, LIU F G, et al. Construction of co-delivered curcumin and EGCG liposomes and their effects on neuroinflammation[J]. Journal of Food Science and Technology, 2024, 42(2):32-45.
[66] 申雨苗, 王倩, 郭瑜, 等. 基于环糊精及其衍生物的递送体系在食品领域的研究进展[J]. 食品工业科技, 2022, 43(24):496-505.
SHEN Y M, WANG Q, GUO Y, et al. Recent progress of delivery systems based on cyclodextrin and its derivatives in food industry[J]. Science and Technology of Food Industry, 2022, 43(24):496-505.
[67] 鲍悦忻, 陈艳红, 马钰, 等. 羟丙基-β-环糊精-姜黄素包合物的制备及其光动力杀灭沙门氏菌的机制[J/OL]. 食品工业科技, 2024, 1-13.
BAO Y X, CHEN Y H, MA Y, et al. Preparation of hydroxypropyl -β-cyclodextrin-curcumin inclusion complexes and their photodynamic killing mechanism of Salmonella [J]. Food industry science and technology, 2024, 1-13.
[68] CELEBIOGLU A, UYAR T. Fast-dissolving antioxidant curcumin/cyclodextrin inclusion complex electrospun nanofibrous webs[J]. Food Chemistry, 2020, 317:126397.
[69] 李霄. 姜黄素/二甲基-β-环糊精包合物的制备、表征及其性质[D]. 重庆: 重庆师范大学, 2019.
LI X. Preparation, characterization and properties of curcumin/dimethyl-β-cyclodextrin inclusion complex[D]. Chongqing: Chongqing Normal University, 2019.
[70] 李香, 林秀丽. β-环糊精及其衍生物对姜黄素的增溶和荧光增强作用[J]. 中国医药工业杂志, 2008, 39(3):194-198.
LI X, LIN X L. Influence of β-CD and its derivatives on solubilization and fluoresence enhancement of curcumin[J]. Chinese Journal of Pharmaceuticals, 2008, 39(3):194-198.
[71] 武花花. 包埋技术在天然产物中的应用研究[D]. 北京: 北京化工大学, 2010.
WU H H. Study on the application of embedding technology in natural products[D]. Beijing: Beijing University of Chemical Technology, 2010.
[72] 周迪, 王永奇, 许新德, 等. 多重包埋技术在微囊化姜黄素中的应用[J]. 中国食品添加剂, 2024, 35(3):188-194.
ZHOU D, WANG Y Q, XU X D, et al. Application of multiple-embedding technology in microencapsulated curcumin[J]. China Food Additives, 2024, 35(3):188-194.
[73] LIANG L, LEUNG SOK LINE V, REMONDETTO G E, et al. In vitro release of α-tocopherol from emulsion-loaded β-lactoglobulin gels[J]. International Dairy Journal, 2010, 20(3):176-181.
[74] 刘玫君, 乔蕾蕾, 杨敏. 酪蛋白-海藻酸钠基乳液凝胶性质及其在姜黄素负载中的应用[J]. 食品科学技术学报, 2024, 42(2):58-74.
LIU M J, QIAO L L, YANG M. Properties of emulsion gels based on casein-sodium alginate and their application on curcumin delivery[J]. Journal of Food Science and Technology, 2024, 42(2):58-74.
[75] 张羽. 基于玉米醇溶蛋白/大米淀粉构建皮克林乳液及其营养输送特性研究[D]. 镇江: 江苏大学, 2021.
ZHANG Y. Construction of Pickering emulsion based on zein/rice starch and its nutrient transport characteristics[D]. Zhenjiang: Jiangsu University, 2021.
[76] 杨翦秋, 毕会敏, 范方宇. 负载姜黄素/花色苷的木薯淀粉基W1/O/W2型Pickering双重乳液的制备及性质[J]. 食品科学技术学报, 2024, 42(2):46-57.
YANG J Q, BI H M, FAN F Y. Preparation and properties of cassava starch-based W1/O/W2 Pickering double emulsions loading curcumin/anthocyanin[J]. Journal of Food Science and Technology, 2024, 42(2):46-57.
[77] 岳田, 黄刚, 杨佳丽, 等. 姜黄素纳米颗粒联合可注射水凝胶用于改善心肌梗死后微环境的体外效果评价研究[J]. 心血管病学进展, 2024, 45(2):187-192.
YUE T, HUANG G, YANG J L, et al. Evaluation study of in vitro effect of curcumin nanopartrticle combined with injectable hydrogels for improving microenvironment after myocardial infarction[J]. Advances in Cardiovascular Diseases, 2024, 45(2):187-192.
[78] 张萍. 生物可降解纳米复合水凝胶载药体系的构建及药物递送研究[D]. 青岛: 青岛科技大学, 2023.
ZHANG P. Construction of biodegradable nano-composite hydrogel drug delivery system and drug delivery study[D]. Qingdao: Qingdao University of Science & Technology, 2023.
[79] 李函容. 智能响应雷公藤红素递送体系的设计及其在肿瘤治疗中的应用[D]. 北京: 北京化工大学, 2023.
LI H R. Design of intelligent response triptolide delivery system and its application in tumor treatment [D]. Beijing: Beijing University of Chemical Technology, 2023.
文章导航

/