中国食物与营养2026，Vol.32Issue(1)：33-43,11.
利用食源性成分提高芦丁生物利用率的研究现状
Research Status of Improving The Bioavailability of Rutin by Foodborne Ingredients
摘要
Abstract
[Objective]To analyze the current status of research on the use of food-borne components to improve the bioavailability of rutin.[Method]Based on the problem of low bioavailability of rutin,the feasible methods of encapsulation and loading of rutin using food-borne components were systematically investigated through the existing literature reports.[Result]Embedding and loading of rutin with food components such as ferritin,chitosan,cyclodextrin,and lecithin can significantly enhance its bioavailability.[Conclusion]The use of food-borne components to construct the formation of a variety of different forms of rutin can solve the applica-tion difficulties of poor water solubility and stability and low bioavailability of rutin,and provide a scientific basis for the practical application of rutin in the field of food development.关键词
芦丁/水溶性/稳定性/生物利用率/食源性成分Key words
rutin/water solubility/stability/bioavailability/foodborne component引用本文复制引用
任以静,黄建,王鸥,丁钢强..利用食源性成分提高芦丁生物利用率的研究现状[J].中国食物与营养,2026,32(1):33-43,11.基金项目
"十三五"国家重点研发计划项目特定生理阶段营养健康食品关键技术研发及应用(项目编号:2020YFC2006304). （项目编号:2020YFC2006304）
