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中国精品科技期刊2020
卢方云,吴瑀婕,黄瑾,等. 透明质酸的制备及其应用的研究进展[J]. 食品工业科技,2022,43(5):440−447. doi: 10.13386/j.issn1002-0306.2021030186.
引用本文: 卢方云,吴瑀婕,黄瑾,等. 透明质酸的制备及其应用的研究进展[J]. 食品工业科技,2022,43(5):440−447. doi: 10.13386/j.issn1002-0306.2021030186.
LU Fangyun, WU Yujie, HUANG Jin, et al. Research Progress on Preparation and Application of Hyaluronic Acid[J]. Science and Technology of Food Industry, 2022, 43(5): 440−447. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030186.
Citation: LU Fangyun, WU Yujie, HUANG Jin, et al. Research Progress on Preparation and Application of Hyaluronic Acid[J]. Science and Technology of Food Industry, 2022, 43(5): 440−447. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030186.

透明质酸的制备及其应用的研究进展

Research Progress on Preparation and Application of Hyaluronic Acid

  • 摘要: 透明质酸(hyaluronic acid,HA)作为一种线性黏多糖,其在人体内分布广泛,发挥着重要的生理功能作用,由于其独特的理化性质和生理功能,在保健品、化妆品、医药等方面应用广泛。2021年我国批准HA作为新资源食品原料,了解其制备及分离纯化方法对推动其产业化发展很有必要,本文综述了HA的生理功能、不同来源HA的制备方法及近年来的制备热点、分离纯化方式对HA纯度的影响及HA在不同领域的应用,旨在为透明质酸的开发与综合利用提供思路。

     

    Abstract: Hyaluronic acid is a naturally occurring biopolymer possessing numerous functions within the body including wound repair, cell migration, and cell signaling. Due to its unique physical and chemical properties, it is widely used in health care products, cosmetics, and medicine.In 2021, hyaluronic acid is approved as a new resource food raw material in China, which has attracted widespread attention. Understanding its preparation, separation and purification methods is necessary to promote its industrial development.This article summarizes the physiological functions, preparation methods and preparation trends of HA from different sources, the effect of separation and purification method on HA purity, the application fields of hyaluronic acid, aiming to provide ideas for the development and comprehensive utilization of hyaluronic acid.

     

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