逆流色谱技术及其在食品领域的应用进展

被引：12

作者：

曹学丽

王尉

裴海闰

机构：

[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

来源：

北京工商大学学报(自然科学版) | 2010年 / 28卷 / 03期

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;

D O I：

暂无

中图分类号：

TS207.3 [食品分析与检验];

学科分类号：

100403 [营养与食品卫生学];

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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页数：6

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