摘要
随着毒理学研究的不断深入以及公众对食品安全问题关注度的提高,以天然抗氧化剂替代目前市场上使用较多的人工合成抗氧化剂将是今后的发展趋势。除了脂溶性较好的天然抗氧化剂之外,在实际应用时,通过对部分脂溶性较差的天然抗氧化剂进行改性,也可达到提高其脂溶性并增强抗氧化效果的目的。本文综述了几种典型的脂溶性和脂溶改性天然抗氧化剂的研究进展,并对其应用前景进行了展望,旨在为其进一步的开发和利用提供参考。
With increasing efforts in toxicological studies and increasing public concerns about food safety, natural antioxidants will tend to replace synthetic ones in the future, which are currently used widely in the market. Besides natural antioxidants with good liposolubility, modification of some poorly liposoluble antioxidants also shows improved liposolubility and enhanced antioxidant activity for practical application. With the aim to provide a reference for their further exploitation and utilization, this article reviews recent progress in studying several typical liposoluble and modified liposoluble natural antioxidants. Furthermore, their prospects for future applications are discussed.
作者
陈晓迪
刘飞
徐虹
CHEN Xiaodi;LIU Fei;XU Hong(Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第3期299-304,共6页
Food Science
基金
北京市自然科学基金面上项目(6162003)
关键词
天然抗氧化剂
脂溶性
改性
natural antioxidants
liposolubility
modification
