摘要
姜黄素是一种天然多酚类物质,具有抗炎、抗癌、抗氧化等多种生物活性,已在食品和饲料等行业中已得到良好的应用,如在食品中可用作着色剂和防腐剂,在饲料工业中可代替抗生素,对提高禽类、畜类和鱼类等动物的存活率及肉质的改善有积极作用。但其存在制备纯化成本较高、生物利用率低、水溶性差等缺点,使其应用效果受到一定限制。为解决这些问题,国内外研究人员对姜黄素的提取、合成方法和改性技术做了大量的研究工作,如采用超临界萃取和闪式提取工艺等不同手段进行姜黄素的提取;开发固体分散体、脂质体、纳米粒、聚合物胶束等不同的姜黄素制剂和对姜黄素进行结构修饰。为此,该文将对姜黄素的应用情况、制备方法和改性研究进行综述,旨在为姜黄素的高效应用与相关研究提供参考。
Curcumin is a natural phenolic compound with many biological activities such as anti-inflammatory,anticancer and antioxidant effects.Curcumin has been well used in the food and feed industries.For example,it can be used as a coloring agent and preservative in food,and can replace antibiotics in the feed industry,offering a positive effect on improving the survival rate and meat quality of animals such as poultry,livestock and fish.However,there are some associated disadvantages such as high preparation and purification cost,low bioavailability and poor water solubility,which limited its applications.In order to solve these problems,researchers at home and abroad have done a lot of research on the extraction,synthesis and modification of curcumin,such as different extraction processes like supercritical extraction and flash extraction were ussed to extract curcumin;the development of different curcumin preparations like solid dispersions,liposomes,nanoparticles and polymeric micelles,and structural modifications of curcumin.Accordingly,this paper will review the applications,preparation methods and modification of curcumin,aiming to provide a reference for the efficient applications and related research of curcumin.
作者
陈煜淳
林勇
刘勇
梁景龙
CHEN Yuchun;LIN Yong;LIU Yong;LIANG Jinglong(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangzhou Fortune Biotechnology Co.Ltd.,Guangzhou 510530,China;Guangdong Zehecheng Biotechnology Co.Ltd.,Yunfu 527300,China)
出处
《现代食品科技》
CAS
北大核心
2024年第6期327-335,共9页
Modern Food Science and Technology
基金
广东省企业科技特派员专项资助项目(GDKTP2021036400)
云浮市科技计划项目(2022010220)。
关键词
姜黄素
生物利用度
制备
改性
curcumin
bioavailability
preparation
modification
作者简介
陈煜淳(1999-),男,本科生,研究方向:食品生物技术,E-mail:TZYYS001@163.com;通讯作者:梁景龙(1988-),男,博士,讲师、研究方向:食品生物技术,E-mail:jinglong_liang@zhku.edu.cn。
