环糊精包结增溶技术及其在食品工业中的应用研究进展

摘要/Abstract

摘要： 脂溶性生物活性物质、色素和风味剂的溶解特性严重限制了其在亲水性食品体系中的应用。具有特殊分子结构(内疏水，外亲水)的环糊精能与这些物质形成包结物，提高它们在水中的溶解度(增溶作用)，从而大大拓展使用范围。本文在介绍环糊精包结增溶原理及其影响因素的基础上，对该技术在水不溶性生物活性物质、色素、风味剂、食品添加剂等增溶以及食品中嫌嫉成分去除中的应用进行综述，并对该技术的发展前景进行展望。

关键词: 环糊精, 包结物, 增溶, 食品工业

Abstract: Poor solubility of lipophilic bioactive substances, pigments and flavors is a severe obstacle for their applications in hydrophilic food systems. Cyclodextrin has a particular molecular structure with a hydrophilic exterior surface and a nonpolar interior cavity, which can contribute to its application in forming inclusion complexes with the above substances to improve their solubility and broaden their applications. In this article, on the basis of cyclodextrin inclusion mechanisms and other factors, the enhancing effect of cyclodextrin inclusion technique on the solubility of hydrophobic bioactive substances, pigments and flavors is reviewed. Its application in the removal of unwanted components in foods and its future prospect in the food industry are also discussed.

Key words: cyclodextrin, inclusion complex, solubilization, food industry

中图分类号:

TS201

王雨雪1，郭晓晖1，梁强1，赵国华1,2,*. 环糊精包结增溶技术及其在食品工业中的应用研究进展[J]. 食品科学, 0, (): 327-330.

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