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中国精品科技期刊2020
李健, 刘雅南, 刘宁, 刘涛. 羧甲基纤维素的制备研究及应用现状[J]. 食品工业科技, 2014, (08): 379-382. DOI: 10.13386/j.issn1002-0306.2014.08.078
引用本文: 李健, 刘雅南, 刘宁, 刘涛. 羧甲基纤维素的制备研究及应用现状[J]. 食品工业科技, 2014, (08): 379-382. DOI: 10.13386/j.issn1002-0306.2014.08.078
LI Jian, LIU Ya-nan, LIU Ning, LIU Tao. Study on the preparation and application status of carboxymethyl cellulose[J]. Science and Technology of Food Industry, 2014, (08): 379-382. DOI: 10.13386/j.issn1002-0306.2014.08.078
Citation: LI Jian, LIU Ya-nan, LIU Ning, LIU Tao. Study on the preparation and application status of carboxymethyl cellulose[J]. Science and Technology of Food Industry, 2014, (08): 379-382. DOI: 10.13386/j.issn1002-0306.2014.08.078

羧甲基纤维素的制备研究及应用现状

Study on the preparation and application status of carboxymethyl cellulose

  • 摘要: 羧甲基纤维素是一种水溶性纤维素醚,具有多种重要生物活性,广泛应用于食品、化工等领域。本文综述了羧甲基纤维素及其交联聚合物的制备工艺研究进展,阐述了羧甲基纤维素在各食品领域的应用现状,并对其发展前景进行了展望,拟为羧甲基纤维素的进一步研究奠定基础。 

     

    Abstract: Carboxymethyl cellulose ( CMC) is an water- soluble cellulose ether and widely applied in the industries of food and chemical for its biological activities. The research progress in the preparation of CMC and crosslinked polymer was introduced emphatically. Moreover, the recent application of CMC in each food field was described and the development prospects was also forecasted, which would lay a foundation for further study on CMC.

     

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