大孔吸附树脂在多糖提纯中的应用指南

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY eFood Pub Date : 2024-01-08 DOI:10.1002/efd2.130

Yanan Zhou, Xin Dai, Jingyuan Zhang, ShuJuan Gao, Xu Lu

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引用次数: 0

摘要

作为一种高选择性、可回收、低成本的工艺，大孔吸附树脂（MPR）在纯化天然产物中的生物活性成分方面备受关注。本指南以超交联大孔吸附树脂为例，重点介绍大孔吸附树脂在多糖纯化中的应用，包括大孔吸附树脂的预处理和再生、影响大孔吸附树脂吸附效果的各种因素以及树脂的吸附机理。

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Guide for application of macroporous adsorption resins in polysaccharides purification

As a highly selective, recoverable, and low-cost process, macroporous resins (MPRs) are of interest for the purification of bioactive components from natural products. This guide takes super-crosslinked MPR as an example, and focuses on application of macroporous adsorption resin in polysaccharide purification, including pretreatment and regeneration of macroporous adsorption resin, various factors affecting the adsorption effect of macroporous adsorption resin, and adsorption mechanism of resin.

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来源期刊

eFood food research-

CiteScore

6.00

自引率

0.00%

发文量

期刊介绍： eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)