【摘要】 蔗糖酯(SE)作为一种优异的表面活性剂，具有乳化、起泡、抗炎、抗癌等多种功能作用，因此在生活的各个方面均有广泛应用。同时，由于蔗糖酯来源于植物，安全性能较好、无毒无害且易于精制，近些年来在食品工业发展中也发挥了较大的用途，成为了食品工业的研究热点之一。文章从天然或合成蔗糖酯的制备途径出发，比较了化学制备、生物制备以及辅助催化制备蔗糖酯的具体过程，阐述了蔗糖酯的工艺优化、性能参数以及在食品工业中的研究进展等，重点介绍了近些年来蔗糖酯在食品加工、食品保鲜和食品包装等食品工业中的应用，并对未来蔗糖酯的发展方向进行了展望，为蔗糖酯的进一步开发利用提供了依据和参考。更多还原

【Abstract】 Sucrose ester(SE), as an excellent surfactant, has many functions such as emulsifying, foaming, anti-inflammatory, anti-cancer and so on. Therefore, it has been widely used in all aspects of life. At the same time, because sucrose ester is from plants, it has good safety performance, is non-toxic and harmless and easy to be refined. In recent years, it has also played a great role in the development of food industry and become one of the research hotspots in food industry. In this paper, starting from natural or synthetic preparation ways of sucrose ester, the specific process of chemical preparation, biological preparation and auxiliary catalytic preparation of sucrose ester is compared, the process optimization, performance parameters of sucrose ester and its research progress in food industry and so on are expounded, the application of sucrose ester in food processing, food preservation and food packaging in recent years are introduced, and the future development direction of sucrose ester is prospected, which have provided the basis and references for the further development and utilization of sucrose ester.更多还原