姜黄素增溶技术研究进展

Research progress on technology to improve solubility of curcumin

天然多酚类化合物姜黄素具有广泛的生物和药理活性,在食品工业中常作为食用色素,用于面制品、肉制品及功能饮料的生产加工,在增加食品色香味的同时,还能发挥功效,促进机体健康;在医学领域具备抗癌、抗血栓、抗心衰、抑制炎症反应及降血压等潜能,具有很高的药理应用价值。但姜黄素因难溶于水,稳定性差,易降解,使其在体内难以被吸收,生物利用率低,这极大地阻碍了姜黄素在食品和药品等领域的应用。该文通过查阅大量国内外相关文献,对近年来姜黄素增溶技术的研究进展进行综述,概括出可通过包合、微乳、固体分散、吸附及胶束五大类技术来改善姜黄素的水溶性,提高生物利用度,为姜黄素在食品科学、生物医药及化妆品等领域的进一步开发利用提供参考和借鉴。

Curcumin,a natural polyphenolic compound,has a wide range of biological and pharmacological activities.It is often used as a food coloring in the food industry for the production and processing of pasta products,meat products,and functional beverages,increasing the color and flavor of the foods and playing an effective role in health promotion.In the medical field,curcumin has promising potential for anti-cancer,anti-thrombosis,anti-heart failure,inhibition of inflammation,and lowering blood pressure,with high pharmacological application values.However,curcumin is difficult to absorb and has low bioavailability due to its insolubility in water,poor stability,and easy degradation,which greatly hinders the application of curcumin in the fields of food and medicine.By referring to a large number of domestic and foreign relevant literature,this paper reviewed the research progress of curcumin solubilization technology in recent years and summarized that five technologies including inclusion,microemulsion,solid dispersion,adsorption,and micelle,can improve the water solubility and bioavailability of curcumin.This review provides a reference for further development and utilization of curcumin in the fields of food science,biomedicine and cosmetics.