叶酸形式、稳定性及天然化叶酸的研究进展

叶酸作为甲基供体参与了许多重要的生物化学反应过程。叶酸缺乏会引发新生儿神经管畸形、癌症、心血管疾病等。天然叶酸存在于各类食品中，但稳定性差，在加工过程中会大量损失，生物利用度低。合成叶酸常用于膳食补充剂及强化食品中，相比天然叶酸稳定性较好，生物利用度较高，但存在代谢风险。天然化叶酸是天然叶酸的稳定形式，无代谢障碍，可直接被人体吸收利用。目前，天然叶酸和合成叶酸的稳定性研究通常只聚焦在pH、温度、光照、氧气等其中一个因素。本文对比了天然叶酸和合成叶酸的代谢途径，总结了光照、温度、pH和氧气对天然叶酸和合成叶酸稳定性的影响。另外，介绍了天然化叶酸的研究进展，为其在食品领域中的开发应用提供理论依据。

Research progress on folate forms, stability and naturalization folate

ABSTRACT: Folate is involved in many important biochemical processes as a methyl donor, and folate deficiency can cause neural tube malformations in newborns, cancers, cardiovascular diseases, and so on. Folate is present in various types of foods, but it is poorly stabilized, lost in large amounts during processing, and has low bioavailability. Folic acid is commonly used in dietary supplements and fortified foods, and is more stable and bioavailable than folate, but carries metabolic risks. Naturalization folate is a stabilized form of folate without metabolic barriers and can be directly absorbed and utilized by the body. Currently, the stability studies of folic acid and folate usually focus on only one of the factors such as pH, temperature, light and oxygen. This paper compared the metabolic pathways of folate and folic acid, and the effects of light, temperature, pH, and oxygen on the stability of folate and folic acid were summarized. In addition, the research progress of naturalization folate was introduced to provide theoretical basis for its development and application in the food industry.