降胭脂树素在酸性环境中对热、光照敏感，是作为天然食用色素广泛应用的瓶颈。降胭脂树素纳米分散系可提高色素稳定性，但合成表面活性剂具有一定毒副作用。以具有两亲特征的天然酚类化合物稳定纳米分散系是食品纳米科学领域发展方向之一。基于在食品微/纳米技术方面前期工作，本课题以构建降胭脂树素-酚类化合物-糖蛋白水相纳米分散系为目的，应用荧光淬灭、流变仪等研究酚类化合物、降胭脂树素与糖蛋白分子间的作用机制；应用原子力显微镜研究降胭脂树素纳米颗粒的表面力学特征；应用电镜、动态光散射、表面电势仪、液相色谱-离子阱质谱研究纳米颗粒在贮藏、光照、加热过程中的物理和化学稳定性；应用冷冻切片-电镜断层扫描技术研究不同尺寸的纳米颗粒与体外上皮细胞间作用机理以及对上皮细胞结构的影响。本课题拟构建1-3种在酸性水相环境中稳定的降胭脂树素纳米颗粒，清晰阐述所构建的纳米颗粒界（表）面分子作用机理，及其与上皮细胞间的相互作用机制。

Thermal and irradiant stability of norbixin in acid aqueous is a challenge for its application as a food colorant. Loading norbixin in nanoparticles by surfactants/co-surfactants is capable of stabilizing norbixin in acid aqueous. Natural phenols are a potential as co-surfactants in food nano-composites fabrication. Based on our preliminary results in food nano-science and technology, we draw up a protocol to fabricate norbixin-phenol-glycoprotein dispersion and to investigate: 1) the physicochemical and interfacial properties of the fabricated nanoparticles. Specifically, the intermolecular interactions among norbixin-glycoprotein, phenol-glycoprotein and norbixin-phenol-glycoprotein will be revealed using fluorescence quenching and rheometer; 2) the mechanical characteristics of nanoparticles using the atomic force microscope; 3) the storage, illumination and heating stability using electron microscope, dynamic light scattering, zeta-potential and high performance liquid chromatography tandem mass spectrum; and 4) fundamental mechanism between nanoparticles and epithelial cell structure using frozen section-electron microscopy. The expected outcomes of the present research will provide detailed information of designing and fabricating 1-3 stable norbixin in glycoprotein nanoparticles with phenols as co-surfactants, fundamental molecular interaction on various interface structures, and safety evaluation of epithelial cells in vitro.