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Volume 42 Issue 9
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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.
shu

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

  • 1.

    College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China

  • 2.

    Tonghua Normal School College, Tonghua 134000, China

  • 3.

    Jilin Province Fishery Technology Extension Station, Changchun 130012, China

  • 4.

    DalianSaimu Biotechnology Co., Ltd., Dalian 116620, China

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  • Received Date: October 15, 2019
  • Available Online: March 01, 2021
    Graphical Abstract
    • 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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    • References (52)
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