叶黄素生物活性和环境因素对其稳定性影响研究进展

叶黄素是一种广泛存在于蔬菜、花卉、水果及某些藻类生物中的天然色素，是理想膳食的一种基本营养素。近年来，其在食品、医药和动物饲料等领域的应用愈加广泛，以叶黄素为基础的功能性食品开发逐渐成为食品资源利用的重点发展方向。分别介绍了有机溶剂提取、超声波辅助提取、微波辅助提取、酶辅助提取和超临界CO₂萃取5种叶黄素的提取方法，重点综述了叶黄素在预防及改善眼睛疾病、神经退行性疾病和心血管、肿瘤、肥胖相关疾病等方面的功能作用及其发挥生物活性的作用机制，分析阐述了在叶黄素相关产品开发时氧气、温度、pH、光照等因素对叶黄素稳定性的影响，以期为叶黄素在功能性食品研发中的应用提供理论支撑。

Research Progress on the Bioactivity of Lutein and the Influence of Environmental Factors on Its Stability

Lutein is a kind of natural pigment widely existing in vegetables, flowers, fruits and some algae. It is also a basic nutrient of ideal diet. In recent years, it has been widely used in food, medicine, animal feed and other fields. The development of functional food based on lutein has gradually become the key direction of food resource utilization. In this review, five extraction methods of lutein were introduced, including organic solvent extraction, ultrasound-assisted extraction, microwave-assisted extraction, enzyme-assisted extraction and supercritical CO2 extraction. Then, this article clarified the function of lutein in improving eye disease, neurodegenerative diseases, cardiovascular disease, cancer diseases and obesity related diseases. The mechanisms of its function were also concerned. Finally, the effects of environmental factors such as oxygen, temperature, pH and light on the stability of lutein were analyzed and elaborated, hoping to provide a theoretical basis for the application of lutein in the functional food.