汤中物质的溶出、迁移以及微纳米颗粒形成的研究进展

Research Progress on the Dissolution,Migration of Substance and Formation of Micro/nanoparticles in Soup

目前,浓缩罐头汤和干燥汤料包等产品在市场上的出现,代表了现代食品科技对汤口味、营养和保质期等方面深入研究的程度,但是对汤功能性的研究却鲜见报道。对汤功能性的研究首先要以汤功效性的研究为基础,而汤发挥其功效性的主要因子是汤中的微纳米颗粒。本文综述了目前汤中微纳米颗粒主要成分的种类,营养物质从食材迁移到汤中的规律以及微纳米颗粒可能的形成机制的研究进展,以期能够了解汤中微纳米颗粒与人体健康的关系。

At present,the emergence of products such as concentrated canned soup and driedpacket of soup on the market represents the depth of modern food science and technology research on the taste,nutrition and shelf life of soup,but the research on the functionality of soups has rarely been reported.The research on the function of soup should be based on the research on the efficacy of soup,however,the main factor of the efficacy is the micro/nanoparticles(MNPs).In this paper,the types of main components of micro-nanoparticles in soup,the rules of nutrients migration from food materials to soup and the possible formation mechanism of MNPs are reviewed,so as to understand the relationship between micro-nanoparticles in soup and human health.