高效液相-蒸发光散射检测器(HPLC-ELSD)测定食品中三氯蔗糖的方法研究

建立用高效液相-蒸发光散射检测器（HPLC—ELSD）快速准确测定酱油、配制酒等食品中三氯蔗糖的方法。样品经前处理后,用HPLC—ELSD进行检测。仪器条件为流动相乙腈／水为20／80,流速为1．0mL／min,雾化气流量为2．9L／min,漂移管温度为106℃。结果表明,该方法在0-100wedmL范围内曲线方程的相关系数R2为0．9996,方法检出限为0．5mg／kg,样品回收率大于90％,RSD小于5％。该方法操作简便、稳定可靠,适用于配制酒等食品中三氯蔗糖的检测。     

配制酒中三氯蔗糖检测方法的改进

本文应用HPLC-DAD和HPLC-RID两种方法对配制酒中的三氯蔗糖进行检测研究,分别从重复性、准确性和检出限方面与国标HPLC-ELSD方法进行比较,发现两种方法均可替代国标方法,检出限分别为6.0 mg/L和1.7 mg/L,从而为以后的检测工作提供不同的方法。     

三氯蔗糖在无糖巧克力和口香糖中的应用

简单地介绍了三氯蔗糖的特性,对三氯蔗糖在无糖巧克力和口香糖生产中的应用进行了详细的阐述。     

Sweetness Adaptation of Some Carbohydrate and High Potency Sweeteners

A sip-and-swallow procedure designed to provide stimulation resembling normal drinking was employed to investigate adaptation to sweetness and sourness over time in a model beverage system. Intensity judgements were made using magnitude estimation. Adaptation to sweeteners (sucrose, HFCS, sucralose and aspartame) alone and in blends was evaluated. Different degrees of sweetness adaptation were observed. Sucrose and HFCS displayed less adaptation than the high potency sweeteners, sucralose and aspartame. Blends containing two high potency sweeteners adapted to a greater degree than the individual components. Blends containing a carbohydrate and a high potency sweetener showed less adaptation than those containing two high intensity sweeteners. Sourness adaptation was not demonstrated.     

Estimation of exposures to non-nutritive sweeteners from consumption of tabletop sweetener products: a review

Reliable estimation of intake of non-nutritive sweeteners (NNS) from tabletop sweetener products (TTS) is complex. Some TTS contain more than one type of NNS and more importantly, there can be considerable formula variation between different types of TTS products; that is liquid, powder and tablet products. A survey of use levels (mg NNS/kg TTS retail product) confirmed wide variations and reflected major differences in the portion size, or mass, typically used to deliver a sweetness equivalent to around one teaspoon (tsp) of sugar. This paper reviews current intake estimation models and reveals that these models may result in inappropriate intake estimations, probably because some surveys did not discriminate between powder, tablet and liquid forms. The data suggest that using upper percentile consumption figures for powdered forms is a critical factor in intake estimations and may be a more realistic method by which overall exposure estimates could be obtained.     

Dietary intakes of six intense sweeteners by Irish adults

This research investigated the intakes of six intense sweeteners: acesulfame-K (E950), aspartame (E951), cyclamate (E952), saccharin (E954), sucralose (E955), and steviol glycosides (E960) in the diets of Irish adults, using data from the National Adult Nutrition Survey. A food label survey that included products currently available on the Irish market supplemented the analysis. Sweetener intakes were investigated using three different exposure scenarios; beginning with a crude assessment which assumed that all foods permitted to contain the additives of interest always did contain them, and at their maximum permitted level (Tier 1). Refined assessments estimated intakes of the six sweeteners using food consumption data up to brand level with additive occurrence data from a survey of products currently available on the Irish market (Tier 2) and sweetener concentration data (Tier 3). Results of all exposure assessment scenarios demonstrate that intakes of each of the sweeteners of interest by the total population were below the relevant ADI level (mg kg^?1 bodyweight^?1), even by high consumers (P99). The three sweeteners consumed in highest amounts were acesulfame-k, aspartame, and sucralose. The main sources of these sweeteners in the diet were ‘cider and perry’, ‘energy reduced and no added sugar (ER and NAS) carbonated flavoured drinks’, ‘table-top sweeteners’, ‘dairy products’, ‘solid food supplements’, and ‘sauces’. Intakes of the six intense sweeteners are currently not a concern among Irish adults. However, exposure to these chemicals should be monitored on a regular basis due to evolving market and consumption patterns.     

熔融共结晶法制备赤藓糖醇-三氯蔗糖共晶体

共结晶技术是精细化学品、制药等高附加值行业的前沿研究方向。本文以赤藓糖醇为载体,采用熔融共结晶法制备了赤藓糖醇-三氯蔗糖固态复配产品,应用TG-DSC、XRD和SEM等对其结构与性能进行了表征分析;结果表明:熔融共结晶法制备的赤藓糖醇-三氯蔗糖固态复配产品为共晶体,赤藓糖醇-三氯蔗糖共晶体的DSC热分解吸热峰的峰顶温度为156.2℃,而三氯蔗糖的热分解吸热峰的峰顶温度为134.4℃,说明共结晶过程有效提高了共晶体复配产品中三氯蔗糖的热稳定性,共结晶试验中发现晶种加入量和晶种粒度分布是影响赤藓糖醇-三氯蔗糖共结晶产品粒度分布和堆密度的重要因素;当加入晶种的粒度为120~200目,加入量为10 wt%时,熔融共结晶法制备的赤藓糖醇-三氯蔗糖共晶体产品中30~60目的晶体占总质量的91.8%,堆密度可达0.82 g/cm~3。     

Low-calorie sweeteners in food and food supplements on the Italian market

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.     

三氯蔗糖合成过程中的单因素试验研究

三氯蔗糖是一种安全、无热量的高倍甜味剂,甜度约为蔗糖的600倍,对光、热、pH值均很稳定,不易与其它物质发生反应,已广泛应用于饮料、食品、医药、化妆品等行业。本文用有机锡作催化剂,通过一系列的反应得到高纯度三氯蔗糖。通过对三氯蔗糖的影响因素及工艺进行研究,得到三氯蔗糖最适单因素合成条件。结果表明,催化剂与蔗糖等摩尔比为4％,反应温度100℃,反应时间为4h时,三氯蔗糖-6-乙酸酯得率最高。在醇解时间为30min,重结晶2次时,三氯蔗糖的得率及纯度均最好。