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

doi:10.7506/spkx1002-6630-201101070

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

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

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

(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

Abstract

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

CLC Number:

TS207.3

ZHANG Min1，ZHANG Yu-hao1,2，MA Liang1,2,*. Research Advance in the Effects of β-Cyclodextrin and Its Derivatives on Fluorescence Enhancement[J]. FOOD SCIENCE, 2011, 32(1 ): 297-301 https://doi.org/10.7506/spkx1002-6630-201101070

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

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