共查询到19条相似文献,搜索用时 125 毫秒
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三氯蔗糖具有甜度大、甜味特性好、不被人体吸收、性质稳定及应用范围广等特点,是迄今性能最为优良的高甜度甜味剂.文章综述了国内外三氯蔗糖合成技术的研究进展,对三氯蔗糖合成方法的优缺点进行了分析,并对三氯蔗糖的应用提出展望. 相似文献
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目的研究验证三氯蔗糖及其合成中间体的结构表征。方法用红外光谱仪扫描,质谱仪进样分析蔗糖-6-乙酸酯、三氯蔗糖-6-乙酸酯和三氯蔗糖。结果鉴定了三氯蔗糖及其合成中间体的主要官能团,分子离子与碎片离子。结论成功解析了三氯蔗糖及其合成中间体蔗糖-6-乙酸酯与三氯蔗糖-6-乙酸酯的分子结构。 相似文献
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目的评定高效液相色谱-蒸发光散射检测法测量饮料中三氯蔗糖含量的不确定度。方法以GB22255-2014《食品中三氯蔗糖的测定》为检测依据,对饮料中的三氯蔗糖含量进行定量分析。以JJF 1059-2012《测量不确定度评定与表示》为依据对测量过程中的不确定度因素进行评估,并计算合成不确定度与扩展不确定度。结果高效液相色谱-蒸发光散射检测法测量饮料中三氯蔗糖含量的不确定度结果表示为(45.0±4.09)mg/kg,k=2(P=95%)。结论饮料中三氯蔗糖含量测定的不确定度主要来源于标准曲线拟合和标准品配制,在实际测量过程中应该注意规范操作,以减少不确定度因素,提高测量结果的准确性。 相似文献
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This study determines the occurrence and concentration levels of artificial low-calorie sweeteners (LCSs) in food and food supplements on the Italian market. The analysed sample set (290 samples) was representative of the Italian market and comprised of beverages, jams, ketchups, confectionery, dairy products, table-top sweeteners and food supplements. All samples were analysed via UPLC-MS/MS. The method was in-house validated for the analysis of seven LCSs (aspartame, acesulfame-K, saccharin, sucralose, cyclamate, neotame and neohesperidin dihydrochalcone) in food and for five LCSs (aspartame, acesulfame-K, saccharin, cyclamate and sucralose) in food supplements. Except for cyclamate in one beverage which exceeded the maximum level (ML) with 13%, all concentrations measured in food were around or below the ML. In food supplements, 40 of the 52 samples (77%) were found to be above the ML, with exceedances of up to 200% of the ML. 相似文献
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目的 按照食品安全国家标准GB 22255-2014规定的高效液相色谱法对保健品益生菌粉中三氯蔗糖含量进行测定。根据CNAS-GL006:2019要求以及JJF1059.1-2012对测定过程中影响检验结果的各个分量进行评估。方法 通过对测量重复性、标准品溶液配制、样品溶液的配制、高效液相色谱仪以及标准曲线拟合测量偏差这5个方面引入的不确定度进行分析,并确定各个不确定度分量,得到扩展不确定度。结果 经测定,保健品益生菌粉中三氯蔗糖含量为(0.78±0.046)g/kg,P=95%,(k=2)结论 高效液相色谱法因素对测量不确定度影响显著,由检验方法重复测量和标准品溶液配制体现。 相似文献
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《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2013,30(9):1500-1509
ABSTRACTA sweetener is a food additive that imparts a sweet taste to food products. Sweeteners have been increasingly used in Korea since the approval of sodium saccharin and d-sorbitol in 1962. Unlike food contaminants, humans are exposed to food additives only through the consumption of processed food products. For exposure assessments of sweeteners, the dietary intakes of food products containing acesulfame-K, aspartame, saccharin-Na, and sucralose were determined, and the resulting calculated estimated daily intake (EDI) values were compared directly with each additive’s ADI. The poundage method was used to calculate the daily intake per capita for 12 additional sweeteners, such as lactitol, for which appropriate analytical methods for food products do not exist. The risk, as evaluated by comparing the EDI with the ADI, was determined to be 2.9% for acesulfame-K, 0.8% for aspartame, 3.6% for saccharin-Na, 4.3% for steviol glycosides, and 2.1% for sucralose. No hazardous effect was predicted for the other 11 sweeteners, including lactitol. 相似文献
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Vanessa R. de Souza Patrícia A. P. Pereira Ana Carla M. Pinheiro Helena M. A. Bolini Soraia V. Borges Fabiana Queiroz 《International Journal of Food Science & Technology》2013,48(7):1541-1548
For a sweetener to successfully replace sucrose in food formulations, studies must first be conducted to determine the concentrations of the sweeteners to be used and their equivalent sweetness compared with sucrose. After establishing the optimal concentration of each sweetener, it is necessary to determine which is more similar to sucrose. The objective of this study was to determine the equivalent amount of different sweeteners, necessary to promote the same degree of ideal sweetness in mixed fruit (marolo, sweet passion fruit and soursop) jam and to characterise the time–intensity profile and consumer acceptance. With respect to the mixed fruit jam containing 40% (w/w) of sucrose, sucralose presented the highest sweetening power, being 1033.59 times sweeter than sucrose, followed by sucralose/acesulfame‐K/neotame 5:3:0.1 (982.80), sucralose/steviol glycoside 2:1 (862.67), sucralose/acesulfame‐K 3:1 (847.45) and sucralose/thaumatin 1:0.6 (284.29). The sweeteners had a time–intensity sweetness profile similar to sucrose and a time–intensity bitterness profile different from sucrose but similar among themselves. In relation to sensory acceptance, a significant difference between the low‐sugar jam and the traditional jam was not observed. 相似文献