| 白藜芦醇酯化改性及其纯化表征研究进展 |
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| 引用本文： | 胡小宁,李甜,郭芹,李宁阳,张雨,屈阳,王新萍,唐晓珍,王强.白藜芦醇酯化改性及其纯化表征研究进展[J].食品科学,2022,43(5):374-382. |
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| 作者姓名： | 胡小宁 李甜 郭芹 李宁阳 张雨 屈阳 王新萍 唐晓珍 王强 |
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| 作者单位： | （1.中国农业科学院农产品加工研究所，北京 100193；2.山东农业大学食品科学与工程学院，山东 泰安 271000；3.中国农业科学院生物技术研究所，北京 100081；4.新疆农业大学食品科学与药学学院，新疆 乌鲁木齐 830052） |
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| 基金项目： | 兵团科技发展专项促进成果转化引导计划项目（2018BC012）；国家自然科学基金面上项目（31772097）；
中央级公益性科研院所基本科研业务费专项（Y2019XK17-01） |
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| 摘 要： | 白藜芦醇是一种非黄酮类多酚化合物，具有抗炎、抗氧化和抗肿瘤等作用，但熔点高、不溶于水，且脂溶性较差，限制了其在食品和医药领域的应用。酯化改性不仅降低了白藜芦醇的熔点，提高了其脂溶性与生物利用度，还使其在健康方面的功效作用优于未改性白藜芦醇。为此，本文重点综述了国内外白藜芦醇性质、酯化改性方法、分离纯化技术及表征方法的研究现状和最新进展，并展望了其未来的研究方向。
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| 关 键 词： | 白藜芦醇 酯化改性 分离纯化 表征方法 |
Progress in Esterification Modification,Purification and Characterization of Resveratrol |
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| HU Xiaoning,LI Tian,GUO Qin,LI Ningyang,ZHANG Yu,QU Yang,WANG Xinping,TANG Xiaozhen,WANG Qiang.Progress in Esterification Modification,Purification and Characterization of Resveratrol[J].Food Science,2022,43(5):374-382. |
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| Authors: | HU Xiaoning LI Tian GUO Qin LI Ningyang ZHANG Yu QU Yang WANG Xinping TANG Xiaozhen WANG Qiang |
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| Affiliation: | (1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271000, China; 3. Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;4. School of Food Science and Pharmacy, Xinjiang Agricultural University, ürümqi 830052, China) |
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| Abstract: | Resveratrol is a non-flavonoid polyphenolic compound, and exhibits anti-inflammatory, anti-oxidant, and anti-tumor effects. It has a high melting point and poor lipid solubility and is insoluble in water, which limits its application in the food and medical fields. Esterification modification can reduce the melting point, greatly improve the lipid solubility and bioavailability of resveratrol, and enhance its health benefits. Thus, this article focuses on reviewing recent studies on resveratrol properties, esterification modification methods, separation and purification techniques and characterization methods, and it also discusses future research directions. |
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| Keywords: | resveratrol esterification modification separation and purification characterization methods |
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