摘要
D-核糖是一种功能性的戊糖,也是RNA、某些辅酶和维生素的重要组成部分,具有十分重要的生理作用,并已在食品添加剂和药物生产中得到广泛应用。D-核糖的生理作用已成为近年来营养保健领域的研究热点,其临床应用也逐渐增多。随着国内外市场需求的增加,D-核糖的生产方也随之发生了演变。微生物发酵法是目前最经济、最高效、环境污染最小的D-核糖生产方法,已取代化学合成法成为D-核糖工业生产的主要方法。现阶段的D-核糖发酵生产存在发酵菌株不稳定、产量低、发酵周期偏长等制约因素,因此有关提高D-核糖产量、发酵产率、发酵生产强度及提取收率等方面的研究已引起相关学者和生产企业的高度关注。文章介绍了D-核糖的性质,综述了D-核糖的生产方法、提取纯化工艺以及在食品和医药产品生产领域中的应用,并对D-核糖的生产与应用前景进行了展望。
D-ribose is a functional pentose. As an important constituent of RNA, some coenzymes and vitamins, D-ribose has been used for the commercial production of food additives or medicines including riboflavin. The physiological functions of D-ribose have recently becomed a hot research topic in the healthcare fields. The clinical applications of D-ribose also have gradually increased. The increasing D-ribose market demand results in the changes of its production methods. As the most economical, efficient and environment-friendly production method, D-ribose microbial fermentation has replaced the traditional chemical synthesis method and become the main industrial production method. However, D-ribose microbial fermentation currently has some drawbacks including the low stability of strains, low yield of D-ribose, and long fermentation period. More research interests have been focused on the improvement of D-ribose concentration, yield and extracting efficiency. This paper presented the basic background about D-ribose, reviewed the production method, isolation and purification technology, and application in food and pharmaceutical fields, and finally predicted the prospects of the production and utilization of D-ribose.
出处
《食品科技》
CAS
北大核心
2014年第10期273-278,共6页
Food Science and Technology
基金
山东省科学技术发展计划项目(2012YD21008)
河北省教育厅青年基金项目(2010289)
泰安市科学技术发展计划项目(201340629)
江苏大学"青年骨干教师培养工程"青年学术带头人培育计划项目
江苏大学第13批大学生科研立项项目(13A082)
关键词
D-核糖
生产
应用
发酵
纯化
D-ribose
production
utilization
fermentation
purification
