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羧甲基菊粉的合成及应用研究进展[J]. 食品工业科技, 2012, (19): 358-361. DOI: 10.13386/j.issn1002-0306.2012.19.071
引用本文: 羧甲基菊粉的合成及应用研究进展[J]. 食品工业科技, 2012, (19): 358-361. DOI: 10.13386/j.issn1002-0306.2012.19.071
The synthesis and application research progress of carboxymethyl inulin[J]. Science and Technology of Food Industry, 2012, (19): 358-361. DOI: 10.13386/j.issn1002-0306.2012.19.071
Citation: The synthesis and application research progress of carboxymethyl inulin[J]. Science and Technology of Food Industry, 2012, (19): 358-361. DOI: 10.13386/j.issn1002-0306.2012.19.071

羧甲基菊粉的合成及应用研究进展

The synthesis and application research progress of carboxymethyl inulin

  • 摘要: 菊粉是一种纯天然多聚糖,对菊粉进行化学修饰可以提高其生物活性,拓展其更广阔的应用范围。本文介绍了羧甲基菊粉(CMI)的合成原理、合成方法及应用研究现状,指出了目前存在的问题及今后研究的方向。 

     

    Abstract: Inulin is a natural polysaccharide.Chemical modification of inulin can improve inulin biological activity and develop a broader range of applications.Synthesis principle, synthesis methods and application research of carboxymethyl inulin (CMI) were briefly introduced.The existed problems and the future researching direction were pointed out.

     

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