氨基葡萄糖类物质在保健食品中的应用及研究进展

我国进入老龄化社会后，骨质疏松症、骨关节炎等问题愈发严峻。氨基葡萄糖作为人体关节软骨中蛋白多糖的重要成分，可改善关节软骨代谢，促进骨关节健康。市售的氨基葡萄糖类物质主要以盐酸氨基葡萄糖、硫酸氨基葡萄糖及其复盐形式存在，制备方法主要有酸解法、微生物发酵法、酶解法。目前临床研究表明氨基葡萄糖安全性较高，尚未发现严重不良反应，在促进骨关节健康、抗氧化、免疫调节、抗菌消炎等方面均有明显的改善效果。在保健食品领域，氨基葡萄糖类物质的研究主要以促进骨骼健康为主。本文从氨基葡萄糖类物质的生理功能、制备工艺、安全性、国内外的应用情况等方面进行综述，针对氨基葡萄糖类物质无专属性保健食品原料质量标准、生产工艺不规范等问题提出建议，旨在为氨基葡萄糖类保健食品的开发利用和监督管理提供参考。

Application and Research Progress of Glucosamine in Health Food

An aging society is coming in China with more and more serious problems such as osteoporosis and osteoarthritis. Glucosamine is one of important components from proteoglycan in human articular cartilage matrix, which can improve articular cartilage metabolism and promote bone and joint health. Commercially available glucosamine usually exists in the form of glucosamine hydrochloride, glucosamine sulfate and their double salts, and produced through acid and enzymatic hydrolysis and fermentation. Clinical studies have shown that it has high safety with no serious adverse reactions found and exhibits the health functions of promoting bone and joint health, antioxidation, regulating immunity, resisting bacteria and inflammation, etc. In health food, research in glucosamine is often focused on promoting bone health. In this article, the health functions, preparation techniques, safety and use of glucosamine are reviewed, while suggestions are given to improve the quality standard and production techniques due to no specific quality standard and standardized production process of glucosamine currently available, aiming at providing a reference for the development, supervision and regulation of glucosamine-based health foods.