陈帅,高彦祥

• 1:中国农业大学食品科学与营养工程学院

摘要(Abstract)：

胡椒碱是一种天然的香辛料成分,具有辛辣的味道,在食品调味方面具有广泛的应用范围。然而胡椒碱水溶性较差,在酸、碱、光、热和氧的条件下容易转化和降解,从而失去其呈味效果。为了提高胡椒碱的稳定性,可以利用纳米技术构建胡椒碱的传递载体。文章通过总结国内外文献,综述了胡椒碱的纳米颗粒和纳米乳液的最新研究进展,系统讨论了这2种传递载体的特点、制备方法以及稳定性。最后对胡椒碱传递载体的当前问题和未来发展进行了分析和展望,旨在为胡椒碱的精深加工和研究开发提供参考。

关键词(KeyWords)： 胡椒碱;调味品;传递载体;溶解度;稳定性

Abstract:

Keywords:

基金项目(Foundation): “十三五”国家重点研发计划项目(2018YFD0400900);; 国家自然科学基金面上项目(31871842)

作者(Author): 陈帅,高彦祥

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