食品中人工合成甜味剂的检测研究进展

人工合成甜味剂在食品生产工业中应用广泛,基于对健康的考虑,我国对其使用限量有严格的规定,发展一种灵敏、高效的检测方法对于食品安全监管有重大意义。目前测定人工合成甜味剂的方法主要有光谱法、色谱法及电化学法三类,本文主要对这三类方法的研究进展做简单介绍,并分析总结其优点和缺点,为相关学者的研究提供参考信息。     

人工甜味剂的应用及其对人体带来的影响

甜味剂是一种食品添加剂,它能够使食品具有甜味,我们在很多食用产品中都能看见它的身影,已成为现今食品工业中必不可少的物质。甜味剂的分类方式有很多种,按照来源,可将甜味剂分为天然甜味剂和人工合成甜味剂。天然甜味剂常见的有糖、糖浆、糖醇、一些非糖类天然甜味剂、天然物的衍生甜味剂如氨基酸和二肽衍生物、二氢查尔酮衍生物等。人工合成甜味剂中常见的,也是本文将要着重讨论的有糖精、甜蜜素阿斯巴甜和三氯蔗糖几类物质。人工甜味剂的特征——高甜度、无能量的产生,使得其受到广大消费者的喜爱,其应用也非常广泛,但有研究表明人工甜味剂的使用会对人体健康带来一定的影响,本文将探讨人工合成甜味剂的应用实例,以及人工甜味剂的食用对人体可能带来的影响。     

甜味剂的发展动向

高倍甜味剂是世界各国食品添加剂行业的重要研究内容,特别是无热量、非营养性甜味剂是各国科学家研究最多的一个领域.介绍了高倍甜味剂的发展状况及动向,指出今后甜味剂的发展特点应该是向高甜度和无热量方向发展,结合国情发展甜味剂,以高倍甜味剂为基础,发展复配甜味剂.     

甜味剂的研究及发展趋势

阐述了甜味剂的一些基本知识和近年来食品学家对新型甜味剂的一些研究,对甜味剂的前景做出展望,并着重介绍了人工合成甜味剂的特点及其发展趋势.     

纽甜的合成及应用现状

随着经济的快速发展,人们的物质生活水平日益提高,肥胖问题日益凸显。人工合成的甜味剂具有甜度高、能量低、成本低等特点,在食品及药品中应用广泛。纽甜是一种非营养高倍甜味剂,主要介绍了纽甜的特性、合成方法及其在多领域中的应用。     

甜味剂的现状及发展趋势

本文主要阐述了高甜度甜味剂和功能性甜味剂的现状、种类及其发展趋势。     

甜味剂的现状及发展趋势

本文介绍了国内外常用的甜味剂的性能、安全性、应用情况,并对我国甜味剂工业的发展提出了建议。     

水中人工甜味剂的处理和检测技术进展

重点介绍了人工甜味剂在水环境中的分布情况,及其对水生态环境的潜在危害,综述了水中人工甜味剂的检测方法和处理技术的研究进展,总结了人工甜味剂作为示踪剂在环境领域的应用现状。最后,从长期毒理学、协同毒理学和其它新型污染物的干扰机理等方面,展望了人工甜味剂处理技术的发展趋势。     

甜味剂工业现状与发展

合成甜味剂是世界上研究和销售中最为活跃的食品添加剂之一，对营养型和非营养型甜味剂进行了分类，介绍了国际甜味剂新品种，对我国甜味剂工业现状进行了叙述，并对我国甜味剂工业的发展提出了建议。     

甜味剂种类概述与发展趋势

目前甜味剂在人们的日常生活中的应用越来越广泛,科技的发展不仅使甜味剂的品种大大增加,同时也使其更加安全、营养。对当前市场上甜味剂进行了阐述,介绍了甜味剂的功能和应用,并结合目前市场情况分析了甜味剂的发展趋势。     

世界甜味剂的生产消费及发展趋势

本文阐述了目前世界上甜味剂的品种、生产、消费情况以及发展趋势，并就我国甜味剂的发展提出了几点个人看法。     

Inhibitory Effects of Artificial Sweeteners on Bacterial Quorum Sensing

Despite having been tagged as safe and beneficial, recent evidence remains inconclusive regarding the status of artificial sweeteners and their putative effects on gut microbiota. Gut microorganisms are essential for the normal metabolic functions of their host. These microorganisms communicate within their community and regulate group behaviors via a molecular system termed quorum sensing (QS). In the present study, we aimed to study the effects of artificial sweeteners on this bacterial communication system. Using biosensor assays, biophysical protein characterization methods, microscale thermophoresis, swarming motility assays, growth assays, as well as molecular docking, we show that aspartame, sucralose, and saccharin have significant inhibitory actions on the Gram-negative bacteria N-acyl homoserine lactone-based (AHL) communication system. Our studies indicate that these three artificial sweeteners are not bactericidal. Protein-ligand docking and interaction profiling, using LasR as a representative participating receptor for AHL, suggest that the artificial sweeteners bind to the ligand-binding pocket of the protein, possibly interfering with the proper housing of the native ligand and thus impeding protein folding. Our findings suggest that these artificial sweeteners may affect the balance of the gut microbial community via QS-inhibition. We, therefore, infer an effect of these artificial sweeteners on numerous molecular events that are at the core of intestinal microbial function, and by extension on the host metabolism.     

白酒中甜味剂测定方法的研究进展

对白酒中甜味剂的测定方法的研究现状进行了总结,目前常用的几种检测方法是：高效液相色谱法、高效液相色谱-质谱联用技术、超高效液相色谱法-质谱联用技术、离子色谱、比色法、薄层层析法。     

甜茶的综合开发

简述了甜茶产品的加工工艺 ,并介绍了天然甜味剂 -甜茶甙的结构、功能及产品质量标准     

赤藓糖醇在非食品领域的应用与研究现状

赤藓糖醇是一种低热量的甜味剂,具有稳定性高,结晶性好等特点,应用前景广阔。重点综述了赤藓糖醇在医药、化工领域的应用情况和研究动态,并对其应用前景进行了展望。     

Sweet Taste Signaling: The Core Pathways and Regulatory Mechanisms

Sweet taste, a proxy for sugar-derived calories, is an important driver of food intake, and animals have evolved robust molecular and cellular machinery for sweet taste signaling. The overconsumption of sugar-derived calories is a major driver of obesity and other metabolic diseases. A fine-grained appreciation of the dynamic regulation of sweet taste signaling mechanisms will be required for designing novel noncaloric sweeteners with better hedonic and metabolic profiles and improved consumer acceptance. Sweet taste receptor cells express at least two signaling pathways, one mediated by a heterodimeric G-protein coupled receptor encoded by taste 1 receptor members 2 and 3 (TAS1R2 + TAS1R3) genes and another by glucose transporters and the ATP-gated potassium (K_ATP) channel. Despite these important discoveries, we do not fully understand the mechanisms regulating sweet taste signaling. We will introduce the core components of the above sweet taste signaling pathways and the rationale for having multiple pathways for detecting sweet tastants. We will then highlight the roles of key regulators of the sweet taste signaling pathways, including downstream signal transduction pathway components expressed in sweet taste receptor cells and hormones and other signaling molecules such as leptin and endocannabinoids.     

Sweet proteins – Potential replacement for artificial low calorie sweeteners

Exponential growth in the number of patients suffering from diseases caused by the consumption of sugar has become a threat to mankind's health. Artificial low calorie sweeteners available in the market may have severe side effects. It takes time to figure out the long term side effects and by the time these are established, they are replaced by a new low calorie sweetener. Saccharine has been used for centuries to sweeten foods and beverages without calories or carbohydrate. It was also used on a large scale during the sugar shortage of the two world wars but was abandoned as soon as it was linked with development of bladder cancer. Naturally occurring sweet and taste modifying proteins are being seen as potential replacements for the currently available artificial low calorie sweeteners. Interaction aspects of sweet proteins and the human sweet taste receptor are being investigated.     

神经网络在电机绕组温升预测中的应用

针对电动机发热和散热过程复杂、难于准确计算的问题,以大量实验为基础,基于人工神经网络,建立了电动机热过载数学模型,通过采用Matlab计算软件,编制了计算程序列异步电动机温升进行智能预测。实验结果表明,该模型通过使用神经网络,实现了对长期稳定负载时电动机绕组的温升进行准确预测与计算,实现电机长期稳定负载运行条件下过载保护的方法,充分对轮胎生产过程中的电动机起保护作用,其保护效果优于传统继电保护装置,为研制高性能的电动机保护器奠定基础,为电机的智能保护理论提供了较新的研究方向。     

合成蔗糖-6-酯的研究进展

氯蔗糖是迄今为止人类开发的一种最完美的强力甜味剂,蔗糖-6-酯是制备三氯蔗糖的重要中间体,蔗糖-6-酯的制备是合成三氯蔗糖的关键技术之一.如何提高蔗糖-6-酯的纯度和收率一直是备受关注的问题,文章介绍了蔗糖-6-酯的三类合成方法:直接酯化法,二丁基氧化锡法和酶法,综述了其研究进展;通过对每一类方法的比较,指出了它们各自的优缺点:直接酯化法一步反应、操作简单,但产物难以提纯、收率低,成本相对较高;二丁基氧化锡法反应步骤稍多,但操作简单、产物易于分离提纯、收率高,利于工业化;酶法反应路线短,无有机溶剂、污染小,但酶的活性较低、反应周期长、费用高,产物分离提纯较难、收率低.