| 逆流色谱技术及其在食品领域的应用进展 |
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| 引用本文： | 曹学丽,王尉,裴海闰.逆流色谱技术及其在食品领域的应用进展[J].北京工商大学学报(自然科学版),2010,28(3):6-11. |
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| 作者姓名： | 曹学丽 王尉 裴海闰 |
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| 作者单位： | 北京工商大学,化学与环境工程学院/北京市植物资源研究开发重点实验室,北京,100048 |
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| 摘 要： | 逆流色谱是一种新型高效的液-液分配色谱分离技术,由于它不需要固体分离介质,因而具有传统的液-固色谱所不具备的独特优势.本文在简介CCC分离原理的基础上,着重就其在食品功能成分研究、功能性色素和香精香料分离、食品分析用标准样品制备、及食品分析样品前处理等方面的应用现状进行了综述,最后就CCC应用中目前存在的问题及其发展趋势进行了讨论.
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| 关 键 词： | 逆流色谱 食品分离 食品功能成分 天然色素 香精香料 |
COUNTERCURRENT CHROMATOGRAPHY AND ITS
APPLICATION IN FOOD SEPARATION |
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| CAO Xue-li,WANG Wei and PEI Hai-ru.COUNTERCURRENT CHROMATOGRAPHY AND ITS
APPLICATION IN FOOD SEPARATION[J].Journal of Beijing Technology and Business University:Natural Science Edition,2010,28(3):6-11. |
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| Authors: | CAO Xue-li WANG Wei and PEI Hai-ru |
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| Institution: | College of Chemical and Environmental Engineering/Beijing Key Lab of Plant Resource and Research
Development, Beijing Technology and Business University;College of Chemical and Environmental Engineering/Beijing Key Lab of Plant Resource and Research
Development, Beijing Technology and Business University;College of Chemical and Environmental Engineering/Beijing Key Lab of Plant Resource and Research
Development, Beijing Technology and Business University |
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| Abstract: | Countercurrent chromatography(CCC) is a high performance liquid-liquid chromatography without solid support,so it is of unique advantages over traditional liquid-solid chromatography.In addition to a brief introduction of CCC separation mechanism,CCC application in separation of functional food ingredients,natural pigments,flavors and fragrances,preparation of standard sample,sample pretreatment of food analysis were reviewed in this paper.Problems and future development of CCC were also discussed. |
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| Keywords: | countercurrent chromatography food separation functional food ingredients natural pigments flavors and fragrances |
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