功能性脂质（类胡萝卜素、植物甾醇、脂溶性维生素、n-3多不饱和脂肪酸等）具有丰富营养价值和多种生理功能，但其自身存在水溶性差，食品基质中功能性脂质在消化系统中溶解度低、肠胃吸收率低和生物利用度低等缺点，限制了其在食品和医药领域的广泛应用。改善功能性脂质的水溶性、贮存稳定性及提高其生物利用度，已成为普遍关注和急需要解决的问题。利用纳米技术制备功能性脂质纳米分散体有望能增加功能性脂质的溶解度和生物利用度，从而扩大功能性脂质在食品等行业的应用范围。本文在国内外文献分析的基础上，综述了功能性脂质纳米分散体制备所需材料和制备方法，并分析了纳米分散体系中功能性脂质理化稳定性的影响因素和初步阐述了功能性脂质纳米分散体的生物利用度和安全性。最后，对目前功能性脂质纳米分散体研究中的科学问题和重点进行了总结和展望。

Functional lipids such as carotenoids, phytosterols, lipid-soluble vitamins, and n-3 polyunsaturated fatty acids, have high nutritional value and important physiological functions. However, the use of functional lipids in the food and pharmaceutical industries is restricted due to its low solubility resulting in poor absorption in the gastrointestinal tract and low bioavailability in the digestive system from food containing functional lipids. Therefore, improving water solubility, stability during storage, and bioavailability of functional lipids is an immediate requirement. Functional lipid nanodispersions, prepared by using nanotechnology have the potential to improve the solubility and bioavailability of functional lipids, thus expanding the use of functional lipids in the food industry. Based on previous reports on functional lipid nanodispersions in literature, the authors present a review of the requirements and preparation methods for functional lipid nanodispersions. Additionally, the factors affecting the physicochemical stability of functional lipids in the nanodispersion system as well as the bioavailability and food safety of functional lipid nanodispersions are discussed. Finally, the scientific issues and areas of current research on functional lipid nanodispersions are summarized and the prospect of future research is discussed.

中央高校基本科研业务费专项资金(SWU112042，SWU113036，XDJK2013B034，XDJK2014B019)；中国博士后科学基金(2013M531927)；重庆市基础与前沿研究计划(cstc2013jcyjA80024)