VD强化及其稳定性研究进展

doi:10.7506/spkx1002-6630-201307066

食品科学 ›› 2013, Vol. 34 ›› Issue (7): 312-315.doi: 10.7506/spkx1002-6630-201307066

VD强化及其稳定性研究进展

杨景彦1,2，邓乾春1，黄凤洪1,*，许继取1

1.中国农业科学院油料作物研究所，湖北武汉 430062；2.华中农业大学食品科学技术学院，湖北武汉 430070

收稿日期:2012-03-20 修回日期:2013-02-09 出版日期:2013-04-15 发布日期:2013-03-20
通讯作者: 黄凤洪 E-mail:jiagongzx@oilcrops.cn
基金资助:
国家“863”计划项目(2010AA023003)

Present State of Vitamin D Fortification and Its Stability

YANG Jing-yan1,2，DENG Qian-chun1，HUANG Feng-hong1,*，XU Ji-qu1

1. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China； 2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2012-03-20 Revised:2013-02-09 Online:2013-04-15 Published:2013-03-20
Contact: HUANG Feng-hong E-mail:jiagongzx@oilcrops.cn

摘要/Abstract

摘要： 近年来，国内外VD缺乏的现象越来越受到人们的重视。本文对目前VD的补充、强化、强化载体以及在强化载体中的稳定性方面的研究进展作一综述，以期为加强我国VD强化食品研发力度和增加VD的有效摄入量提供一定的参考。

关键词: VD, 强化食品, 稳定性

Abstract: In recent years, more and more attention has been paid on Vitamin D deficiency in human all over the world. This paper reviewed the current vitamin D supplement, fortification, its carrier as well as stability in the carrier, to provide a reference for development of vitamin D fortified foods and to increase vitamin D intake efficiency.

Key words: vitamin D, fortified foods, stability

中图分类号:

TS202.3

杨景彦1,2，邓乾春1，黄凤洪1,*，许继取1. VD强化及其稳定性研究进展[J]. 食品科学, 2013, 34(7): 312-315.

YANG Jing-yan1,2，DENG Qian-chun1，HUANG Feng-hong1,*，XU Ji-qu1. Present State of Vitamin D Fortification and Its Stability[J]. FOOD SCIENCE, 2013, 34(7): 312-315.

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VD强化及其稳定性研究进展

Present State of Vitamin D Fortification and Its Stability

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