逆流色谱技术及其在食品领域的应用进展  

COUNTERCURRENT CHROMATOGRAPHY AND ITS APPLICATION IN FOOD SEPARATION

作　　者：曹学丽[1] 王尉[1] 裴海闰[1] 

机构地区：[1]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

出　　处：《北京工商大学学报（自然科学版）》2010年第3期6-11,共6页Journal of Beijing Technology and Business University:Natural Science Edition

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.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.

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 

分 类 号：TS207.3[轻工技术与工程—食品科学]