食品科学 ›› 2011, Vol. 32 ›› Issue (1 ): 297-301.doi: 10.7506/spkx1002-6630-201101070

• 专题论述 • 上一篇    下一篇

β-环糊精及其衍生物的荧光增敏作用研究进展

张敏1,张宇昊1,2,马良1,2,*   

  1. 1. 西南大学食品学院 2.重庆市特色食品工程技术研究中心
  • 收稿日期:2010-04-23 修回日期:2010-12-17 出版日期:2011-01-15 发布日期:2010-12-28
  • 通讯作者: 马良 E-mail:zhyhml@163.com
  • 基金资助:

    国家“863”计划项目(2007AA10Z427);重庆市科技攻关计划项目(CSTC,2009AC0008);中央高校基本科研业务费专项资金项目(XDJK 2009C056);重庆市高等教育教学改革研究项目(09-3-183);西南大学研究生科技创新基金项目(ky2010006)

Research Advance in the Effects of β-Cyclodextrin and Its Derivatives on Fluorescence Enhancement

ZHANG Min1,ZHANG Yu-hao1,2,MA Liang1,2,*   

  1. (1. College of Food Science, Southwest University, Chongqing 400716, China;
    2. Chongqing Special Food Pogramme and Technology Research Center, Chongqing 400716, China)
  • Received:2010-04-23 Revised:2010-12-17 Online:2011-01-15 Published:2010-12-28
  • Contact: MA Liang E-mail:zhyhml@163.com

摘要:

β- 环糊精及其衍生物具有特殊的结构,能够增强多类物质的荧光强度,大大提高检测灵敏度,在化工、医药、化妆品等领域研究应用较多,但在食品领域,尤其食品检测中尚处于起步阶段,相关机理研究较少,具有很强的研发和应用前景。本文对β- 环糊精及其衍生物荧光增敏作用的研究进行分析,重点针对食品安全领域相 关研究存在的问题进行讨论,分析探讨今后的研究方向。

关键词: β- 环糊精, 荧光增敏, 食品安全, 检测

Abstract:

β-Cyclodextrin and its derivatives with special structures can enhance the fluorescence intensity of a variety of fluorescence materials, which can significantly improve the determination sensitivity in the fields of chemical industry, medicine and cosmetics. However, it was still at the elementary stage with unclear mechanisms in the detection of food. In this paper, the enhancement effect of β-cyclodextrin and its derivatives are analyzed and current problems in the evaluation of food safety are discussed, which will provide a promising research direction.

Key words: β-cyclodextrin, fluorescence enhancement, food safety, detection

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