作者简介：于鹏(1982—)，男，黑龙江哈尔滨人，博士，讲师。研究方向：农产品加工及贮藏。

    摘 要：本文从脂质体膜材料选择、食品基质理化特性、加工条件等方面分析了外源性大麻二酚(Cannabidiol，CBD)脂质体在功能性食品中稳定性的影响因素，并针对性地提出了优化脂质体膜组成、改善食品基质兼容性、控制加工温度与剪切条件等策略。该研究旨在为开发高稳定性CBD功能性食品提供理论依据，从而推动CBD在食品领域的应用。

    关键词：大麻二酚脂质体；功能性食品；稳定性

    Stability Study of Exogenous Cannabidiol Liposomes in Functional Foods

    YU Peng1，2

    (1.Heilongjiang Jiaotong Polytechnic， Harbin 150028， China;

    2.Puni Testing Group (Heilongjiang Branch)， Harbin 150028， China)

    Abstract： In this paper， the influencing factors of the stability of exogenous cannabidiol (CBD) liposomes in functional foods were analyzed from the aspects of liposomal membrane material selection， physicochemical properties of food matrix， and processing conditions， and strategies such as optimizing liposome membrane composition， improving food matrix compatibility， and controlling processing temperature and shear conditions were proposed. The study aims to provide a theoretical basis for the development of high-stability CBD functional foods， thereby advancing the application of CBD in the food sector. ......