虾青素生物利用度的影响因素及其改善方法研究进展

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Abstract：Astaxanthinhasatracted muchatentionin foods，health products，medicineandotherindustriesdue toits excellentantioxidantandblood-braibarierpenetratingproperties.However，duetoitsaterinsolubilityasydegadation andinactivation，naturalastaxanthinhaslowbioavailabilityseverelylimitingitsapplication.Therefore，itisofgreat significance tostudystrategies toimprovethebioavailabilityofastaxanthin.Themolecularstructure，thefoodmatrixffect andhostconditionhaveimportant efectsonthe bioavailabilityofastaxanthin.Studies show thatthe bioavailabilityof astaxanthincanbesignificantlyimproved byoptimizingfoodprocessing，designingascientificdeliverysystemandbuilding aco-digestionsystem.Inthispaper，theabsorptionmechanismofastaxanthin，thefactors influencing itsbioavailability andthemethods forits improvement arereviewed，andanoutlook is givenonfuture trendsand prospectsforastaxanthin bioavailabilityresearch.Thisreviewis expected toprovideareferencefor exploringthenutritionalfunctionofastaxanthin and developing its related products.

Keywords： astaxanthin; bioavailability; molecular structure; delivery system

DOI：10.7506/rlyj1001-8123-20241128-317

中图分类号：TS251.1 文献标志码：A 文章编号：1001-8123（2025）07-0073-08 引文格式：

陈芳甜，谷彩霞，周庆新，等.虾青素生物利用度的影响因素及其改善方法研究进展[J].肉类研究，2025，39（7）：73-80. DOI：10.7506/rlyj1001-8123-20241128-317. http：//www.rlyj.net.cn

CHEN Fangtian，GUCaixia，ZHOU Qingxin，etal.Areviewoffactors influencing astaxanthin bioavailabilityand methods foritsimprovement[J].MeatResearch2025，9（7）：73-80.（inChinesewithEnglishabstract）DOI：10.7506/rlyj0082- 20241128-317. http：//www.rlyj.net.cn

虾青素是一种非VA源的脂溶性酮式类胡萝卜素，它在多种微生物和海洋生物中广泛存在，其化学名称为 3，3′ -二羟基 -4，4′ -二酮基 ⋅β，β′ -胡萝卜素，化学式为C40H52O4 ，结构如图1所示。（剩余21368字）