生物芯片技术在食品科学中应用研究

该文简单回顾生物芯片发展历史和基本定义;阐述生物芯片技术四大核心内容:芯片方阵构建、样品制备、生物分子相互反应、结果检测分析。强调生物芯片相比于其它实验手段或技术的优势所在;总结生物芯片三大类型:基因芯片、蛋白芯片和芯片缩微实验室发展概况;并对生物芯片技术在食品科学基础研究中应用进行探讨和展望。

Biochip Techniques and its Applications in Food Science

Firstly reviewed the development history and basic definitions of biochip simply, introduced the array-building, sample preparation, bimolecular chemical reaction, results detection and analysis into the microchip as the four key steps in the techniques, and emphasize'd the prominence of biochip technology whieh has the features of small size, low cost, high automation, high analysis speed, high-information, contamination-proof, little sample and reagent consumption, etc. Compared to the other analysis methods, and summarized the development of there main types of the biochips, and ended with the deep discussion and expectation to this technique in future food science.