摘要
植物甾醇是一种天然的降胆固醇物质,但由于不溶于水、微溶于油的特殊理化性质影响了其开发利用。本文重点介绍植物甾醇的降胆固醇机制及其在功能性食品中的应用,从物理改性和化学改性两方面对植物甾醇国内外研究进展进行综述,并比较了两种改性方法的优缺点,为进一步开发利用植物甾醇提供参考。
Phytosterols are a kind of natural ingredients in reducing cholesterol, for the special physicochemical properties, which is insoluble in water and slightly soluble in oil. This paper focused on the mechanism of phytosterol lowing effect of cholesterol, and its application in functional foods. The research progresses for the modification of phytosterols by physical or chemical method at home and abroad were reviewed. And the advantages and disadvantages of the two different modification methods were also compared in this paper, which provide reference for further development and utilization of phytosterols.
作者
焦文佳
石剑夫
JIAO Wenjia;SHI Jianfu(Guangdong Food Industry Research Institute Co.,Ltd.,Guangzhou 511442,China;Guangdong Food Quality Supervision and Inspection Station,Guangzhou 511442,China)
出处
《现代食品》
2022年第24期84-90,共7页
Modern Food
关键词
植物甾醇
胆固醇
溶解性
改性
衍生物
phytosterols
cholesterol
solubility
modification
derivatives
