| L-阿拉伯糖研究进展 |
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| 引用本文： | 黄淳.L-阿拉伯糖研究进展[J].河南化工,2011(23):21-24. |
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| 作者姓名： | 黄淳 |
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| 作者单位： | 青岛科技大学化工学院,山东青岛,266042 |
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| 摘 要： | L-阿拉伯糖是一种新兴的低热量功能性糖，在自然界中，广泛存在于玉米皮、甜菜根、阿拉伯胶等中。L-阿拉伯糖在血糖、血脂的调节方面有广阔的前景。本文综述了L-阿拉伯糖的制备方法，并介绍了L-阿拉伯糖的性质，展望了L-阿拉伯糖生产的发展趋势。
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| 关 键 词： | L-阿拉伯糖 制备 提取 合成 |
The Preparations of L-arabinose |
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| HUANG Chun.The Preparations of L-arabinose[J].Henan Chemical Industry,2011(23):21-24. |
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| Authors: | HUANG Chun |
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| Affiliation: | HUANG Chun(College of Chemical Engineering,Qingdao University of Science and Technology,Qingdao 266042,China) |
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| Abstract: | L-arabinose is a new functional and low-caloric sugar.In nature,L-arabinose indwells in the corn bran,beetroot,arabic gum,etc.L-arabinose plays an important role in the modulating of blood sugar and blood fat.The preparation methods of L-arabinose are summarized and the nature of L-arabinose areintrodured in this paper.The article also gives some outlook for the development trend of L-arabinose. |
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| Keywords: | L-arabinose preparation extract synthesis |
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