大环糊精的分离、鉴定及应用研究进展  

Research Progress on Isolation,Identification and Application of Large Ring-Cyclodextrin

作　　者：王金鹏[1,2,3] 夏柳溪 孟令儒 金征宇[1,2,3] 范天铭 WANG Jinpeng;XIA Liuxi;MENG Lingru;JIN Zhengyu;FAN Tianming(The State Key Laboratory of Food Science and Technology,Jiangnan University, Wuxi 214122, China;School of Food Science and Technology, Jiangnan University, Wuxi 214122,China;Collaborative InnovationCenter, Jiangnan University, Wuxi 214122, China;Muyang Group Co. L td, Yangzhou 225127,China)

机构地区：[1]食品科学与技术国家重点实验室江南大学,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江南大学协同创新中心,江苏无锡214122 [4]牧羊集团有限公司,江苏扬州225127

出　　处：《食品与生物技术学报》2019年第1期1-6,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31230057;31401524);江苏省自然科学基金项目(BK20140143);江苏省科技支撑计划(BE2013311)

摘　　要：大环糊精因其较大的柔性空腔而具有独特的包埋特征,但因大环糊精的制备和分离比较困难,使其工业化的进程受到限制,作者针对大环糊精的分离、鉴定及其应用等方面的最新研究进展进行了探讨,并就研究与应用进行了展望。Large ring-cyclodextrin with big flexible cavity,which endowed with unique inclusion characteristics for guests. However,large ring-cyclodextrin' preparation and isolation are difficult. It leads the limitation of processing large ring-cyclodextrin in industrialization. In this paper,the latest research about separation and isolation of large ring-cyclodextrin were reviewed.

关 键 词：大环糊精 分离 鉴定 应用 

分 类 号：TS20[轻工技术与工程—食品科学]