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中国精品科技期刊2020
王新,王秋举,刘洪健,等. 食物中L-肉碱含量及其测定方法的研究进展[J]. 食品工业科技,2021,42(9):358−364. doi: 10.13386/j.issn1002-03062019100088.
引用本文: 王新,王秋举,刘洪健,等. 食物中L-肉碱含量及其测定方法的研究进展[J]. 食品工业科技,2021,42(9):358−364. doi: 10.13386/j.issn1002-03062019100088.
WANG Xin, WANG Qiuju, LIU Hongjian, et al. Research Progress of L-carnitine Content in Food and Its Determination Method[J]. Science and Technology of Food Industry, 2021, 42(9): 358−364. (in Chinese with English abstract). doi: 10.13386/j.issn1002-03062019100088.
Citation: WANG Xin, WANG Qiuju, LIU Hongjian, et al. Research Progress of L-carnitine Content in Food and Its Determination Method[J]. Science and Technology of Food Industry, 2021, 42(9): 358−364. (in Chinese with English abstract). doi: 10.13386/j.issn1002-03062019100088.

食物中L-肉碱含量及其测定方法的研究进展

Research Progress of L-carnitine Content in Food and Its Determination Method

  • 摘要: L-肉碱即左旋肉碱,是促进脂肪转化为能量的必需营养素,它具有调节脂代谢、提高抗氧化和免疫能力等功能,对于人类的健康和疾病预防具有重要的作用。本文在概述L-肉碱生理功能的基础上,对食物中L-肉碱含量及L-肉碱测定方法进行系统综述,为正确认识L-肉碱、科学合理地利用食物中L-肉碱资源提供基础理论依据,为获得一种简单、快速、准确、特异性强的L-肉碱测定方法并应用于实践提供参考数据。

     

    Abstract: L-carnitine is an essential nutrient which promotes the conversion of fat into energy in animals. It has the functions of regulating lipid metabolism, improving antioxidant and immune capabilities, etc., and plays an important role in human health and disease prevention. Based on the outline of the physiological functions of L-carnitine, this article systematically reviews the content of L-carnitine and its determination methods to provide the basic theoretical basis for the correct understanding of L-carnitine and the scientific utilization of L-carnitine resources in food. It also provides reference data for the acquisition of a simple, rapid, accurate and specific L-carnitine determination method and its application in practice.

     

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