膳食脂质作为人类生活中一种必不可少的营养物质来源，为机体提供所需的必需脂肪酸和能量，维持人体正常的生理活动，其中肠道作为脂质最主要的消化场所及特定吸收场所，发挥了重要的作用。该研究在基于脂质肠道消化途径的基础上，从脂质自身形态、蛋白质与脂质相互作用下的形态、脂质构型变化、胆汁盐分泌、胰脂肪酶以及共脂肪酶等多角度论述了影响脂质肠道消化的主要因素，分析了影响脂质消化关键行为的界面作用，从转运因子调节、分子吸收路径以及肠道微生物间接调控吸收三个方面阐述了膳食脂质的肠道吸收机制，为深入开展膳食脂质的功能化修饰、高值化利用、创新性研发提供了理论依据。

Dietary lipids are an essential source of nutrients in human nutrition, providing essential fatty acids and energy for the human body and maintenance of normal physiological activities. The intestinal tract plays an important role as the primary site for digestion and specific absorption of lipids. In this paper, based on the intestinal digestion pathway of lipids, the key factors influencing intestinal lipid digestion are discussed from various perspectives. These factors include lipid morphology, morphology changes due to protein-lipid interaction, lipid configuration changes, bile salt secretion, pancreatic lipase, and co-lipase. The interface effects affecting the key behaviors of lipid digestion were analyzed. The intestinal absorption mechanisms of dietary lipids were elucidated based on three perspectives: transport factor regulation, molecular absorption pathways, and indirect regulation and absorption of intestinal microorganisms. This research establishes a theoretical foundation for further functional modification, high-value utilization, and innovative research and development of dietary lipids.

锦州市科技计划项目（JZ2023B020）；辽宁省“揭榜挂帅”科技计划项目（2022JH1/10900011；2021JH1/10400033）；烹饪科学四川省高等学校重点实验室2022年度资助项目（PRKX2022Z04）；沈阳市关键技术攻关“揭榜挂帅”专项（2022210706000280）；渤海大学博士科研启动基金项目（05013/0520bs007）