毛细管电泳在蛋白质及其水解产物分析中的应用及进展

蛋白质是人体所有细胞和组织的重要成分，由氨基酸通过脱水缩合组成的多肽链经过盘曲折叠而构成。由于蛋白种类多且结构复杂，传统方法很难对其进行分离分析，电泳方法由此诞生。毛细管电泳是一种将电泳和色谱有机结合的快速分离技术。本文针对食品和药品领域，对毛细管电泳在蛋白质及其水解产物分析中的最新应用及研究进展进行了综述。文章主要从毛细管电泳的基本原理及主要类型、毛细管电泳与其他技术的联用及应用现状、毛细管电泳在食品和药品中蛋白质及其水解产物的分析应用方面进行了阐述和总结，并展望了毛细管电泳技术在特殊医学用途配方食品中蛋白质和多肽分子量测定方面的发展前景，以期为特殊医学用途配方食品中整蛋白及多肽分子量分布测定方法的开发提供参考。

Application and progress of capillary electrophoresis in the analysis of proteins and their hydrolysates

Protein is an important component of all cells and tissues of the human body. It is formed by the winding and folding of polypeptide chains composed of amino acids through dehydration and condensation. Due to the variety and complex structure of proteins, it is difficult to separate and analyze them by traditional methods. Therefore, electrophoresis was born. Capillary electrophoresis is a rapid separation technique that combines electrophoresis and chromatography. In this paper, the latest applications and research progress of capillary electrophoresis in the proteins and their hydrolysates were reviewed in the field of food and medicine. The basic principle and main types of capillary electrophoresis, the combination and application of capillary electrophoresis and other technologies, and the application of capillary electrophoresis in the analysis of proteins and their hydrolysates in food and medicine were described and summarized. And the development potential of capillary electrophoresis in the determination of protein and polypeptide molecular weight in formula food for special medical purposes was prospected in the article. It was expected to provide a reference for the development of methods for determining the molecular weight distribution of whole proteins and polypeptide in formula foods for special medical purposes.