姜黄素的功能特性及其在食品领域的应用现状

The Function and Application of Curcumin in the Field of Food

姜黄素是从植物姜黄的根茎中提取的一种活性多酚类物质,具有抗肿瘤、抗炎症、降血糖、抗氧化、抗凋亡等多种药理活性。同时,姜黄素也是食品领域的一种天然着色剂。然而,姜黄素存在稳定性低、水溶性差、生物利用度低等缺点,限制了其在功能性食品领域的应用。文章介绍了姜黄素的功能特性,并对其理化和生物学性质改善进行分析,最后对姜黄素在米面制品、饮料、保健品、食品保鲜领域的应用进行阐述,为姜黄素在功能性食品领域的应用提供新思路。

Curcumin is a kind of natural active polyphenols extracted from the rhizoma of Curcumae longae,which has many pharmacological activities,such as anti-tumor,anti-inflammatory,hypoglycemic,antioxidant,anti-apoptosis and so on.In addition,curcumin is also a natural colorant in the food field.However,curcumin has low stability,poor water solubility and low bioavailability,which limits its application in functional food.This paper introduces the functional characteristics of curcumin,and analyzes the improvement of its physicochemical and biological properties.Finally,it expounds the application of curcumin in the fields of rice flour products,beverages,health products and food preservation,so as to provide new ideas for the application of curcumin in the field of functional food.