摘要
脂质体是具有磷脂双分子层结构的球形囊泡,因其具有良好的生物相容性和生物可降解性,能够包埋亲水性和疏水性的物质,具有保护、运载、靶向、缓释等优势,被广泛应用在食品行业中。简要介绍了脂质体的分类,重点综述了脂质体的制备技术、理化性质表征、表面修饰等研究现状,并对脂质体在食品领域中的应用进行了总结,最后对脂质体的应用前景和未来发展进行了展望。
Liposomes are spherical vesicles with phospholipid bilayer structure,which are widely used in food industry because of their good biocompatibility and biodegradability,ability to encapsulate hydrophilic and hydrophobic substances,as well as their advantages of protection,transportation,targeting and control release.This paper briefly introduces the classification of liposomes,focuses on the current status of research on liposome preparation technology,characterization of physicochemical properties,surface modification,and summarizes the application of liposomes in the food field.In addition,prospects for the application and future development of liposomes are envisioned.
作者
高薇
刘昆仑
张辉艳
GAO Wei;LIU Kunlun;ZHANG Huiyan(School of Food and Reserves Storage,Henan University of Technology,Zhengzhou 450001,China;College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Zhengzhou Ruipu Biological Engineering Co.,Ltd,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2024年第2期130-139,共10页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(32172259)
河南省自然科学基金优秀青年科学基金项目(212300410033)
河南工业大学创新基金支持计划专项(2021ZKCJ03)。
关键词
脂质体
制备技术
食品行业
liposome
preparation technique
food industry
