虾青素制剂技术及其对虾青素稳定性影响的研究进展

Advance in preparation technology of astaxanthin and its effects on stability of astaxanthin

天然虾青素的主要来源是雨生红球藻。虾青素具有极强的抗氧化性和良好的着色能力,在食品、水产养殖、化妆品和医药等领域具有广泛的应用。但是,由于虾青素的低水溶性和化学不稳定性等性质,目前市场上虾青素产品剂型不够丰富,难以满足多元化应用的需求。近年来,随着药剂学技术的发展和在虾青素产品开发上的应用,一定程度上丰富了虾青素产品的剂型。综述了近年来虾青素制剂技术的发展,针对传统虾青素制剂技术、新型虾青素制剂技术(包括虾青素微/纳米颗粒、虾青素水分散体系和虾青素超分子水溶液)和虾青素制剂包装技术对虾青素稳定性的影响,主要对虾青素原料、虾青素制剂的制备和虾青素保存等方面的研究成果进行归纳介绍,为虾青素保存和提高其产品的稳定性与生物利用度提供理论支持。

The main source of natural astaxanthin is Haematococcus pluvialis. Astaxanthin has been widely used in food,aquaculture,cosmetics and pharmacy industries for its good capability as antioxidant and coloring agent. However,the currently commercial products of astaxanthin can not meet the needs of diversified applications,due to its drawback of low water solubility and chemical instability. In recent years,a lot of new technologies in pharmaceutics have been applied to develop new commercial products of astaxanthin,and the commercial product of astaxanthin enriched to a certain extent. The advances in preparation technologies of astaxanthin were summarized. Aiming at the effects of traditional astaxanthin preparation technology,new astaxanthin preparation technology (astaxanthin micro/nanoparticles,astaxanthin water dispersion system,astaxanthin supramolecular aqueous solution) and packaging technology of astaxanthin preparations on stability of astaxanthin,the research results of raw material,preparation and preservation of astaxanthin were introduced,in order to provide theoretical support for development of new astaxanthin commercial products with better preservation ability,chemical stability and bioavailability.