红外光谱和质谱法鉴定三氯蔗糖及其合成中间体的结构

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。     

红外光谱和质谱法鉴定三氯蔗糖及其 合成中间体的结构

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。     

新型甜味剂三氯蔗糖

三氯蔗糖在很多用途方面可替代蔗糖,是迄今为止开发出来的一种最为理想的强力甜味剂.文章阐述了三氯蔗糖的特性和应用意义,综述了三氯蔗糖的生产工艺技术和它在食品工业中的应用,分析了三氯蔗糖在我国的发展前景.     

三氯蔗糖及其合成中间体的制备分离与结构表征

采用单保护法合成三氯蔗糖;以薄层色谱法定性,用柱色谱法分离提纯三氯蔗糖及其合成中间体蔗糖-6-乙酸酯、三氯蔗糖-6-乙酸酯.用红外光谱、质谱对三氯蔗糖及其中间体的结构进行了测定,验证了主要官能团和分子量的正确性.     

高倍甜味剂三氯蔗糖在我国的发展现状及前景

本文阐述了高倍甜味剂三氯蔗糖的性质、特性和应用意义,综述了三氯蔗糖在我国的生产和应用现状,分析了三氯蔗糖在我国的发展前景.     

高倍甜味剂三氯蔗糖在我国的发展现状及前景

本文阐述了高倍甜味剂三氯蔗糖的性质、特性和应用意义,综述了三氯蔗糖在我国的生产和应用现状,分析了三氯蔗糖在我国的发展前景.     

三氯蔗糖合成技术的研究进展

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.     

三氯蔗糖废物处理技术研究

三氯蔗糖是一种以蔗糖为原料的强力甜味剂,广泛应用于食品和医药添加剂。三氯蔗糖生产过程中产生废物多,处理难度大,不利于企业的可持续发展。本文针对三氯蔗糖工业化生产导致环境污染的问题,参考国内外相关文献,综述了三氯蔗糖生产过程中废气、废水、固体废弃物的来源和危害,以循环经济为导向,利用目前三氯蔗糖生产过程中产生的"三废"开发三氯蔗糖下游产品,通过资源回收利用降低治理污染物的成本,构建以三氯蔗糖为核心的产业链模式,实现全方位、多角度的三氯蔗糖三废治理。此外,随着环境工程技术水平的发展和进步,以生物处理技术为基准的新型废物处理技术,处理效果相对于传统处理技术有了较大的提升。未来的研究应注重从理论推广到应用,搭建多种处理手段相结合的处理工艺。     

饮料中的三氯蔗糖会致癌吗

正日前,美国公众利益科学中心发布报告称,应该避免食用三氯蔗糖。依据是近期发表的一篇研究显示,三氯蔗糖会增加动物发生癌症的风险。那么,在饮料、糖果、乳制品等行业应用广泛的三氯蔗糖,真的会致癌吗?广泛应用于各类饮料三氯蔗糖俗称蔗糖素,是英国泰莱公司与伦敦大学共同研制的一种人工甜味剂。三氯蔗糖的甜度是蔗糖的600倍,     

三氯蔗糖的安全性解读

正甜饮料是很多人的最爱,但添加糖却颇让人们担忧,于是就有了各种甜味剂。喜欢吃甜味,又不愿意吃糖的人对甜味剂肯定不陌生,而三氯蔗糖则是甜味剂家族中的一员。最近,"美国公众利益科学中心"(以下简称CSPI)发布报告称应该避免食用三氯蔗糖,依据是近期发表的一篇研究显示,三氯蔗糖会增加动物发生癌症的风险。三氯蔗糖是什么?到底能不能放心吃?1、什么是三氯蔗糖?三氯蔗糖,俗称蔗糖素,是英国泰莱公司与伦敦大     

Determination of sucralose in foods by HPLC using pre-column derivatization

The development of a sensitive pre-column derivatization high-performance liquid chromatography (HPLC) method for determination of sucralose is reported. Sucralose is converted into a strongly ultraviolet (UV)-absorbing derivative, possessing strong absorption at 260 nm, by treatment with p-nitrobenzoyl chloride (PNBCl). Homogenized samples were dialyzed and washed with a Bond Elut ENV cartridge, then the eluate was evaporated to dryness and the residue was derivatized. Subsequently, the sucralose derivative was purified with hexane-ethyl actate (9:1) in a silica cartridge, and then the sucralose derivative was eluted with acetone. HPLC was performed on a phenyl column, using acetonitrile-water (73:27) as a mobile phase with UV detection (260 nm). The calibration curve was linear in the range of 1 microgram/mL to 50 micrograms/mL of sucralose. The recoveries of sucralose from eight kinds of foods spiked at the levels of 0.20 and 0.05 g/kg of sucralose were more than 76.2% with SD values in the range from 0.90% to 4.31%. The quantitative limit of the developed method was 0.005 g/kg for sucralose in samples.     

蔗糖素在冰红茶饮料中应用的感官鉴评

通过食品感官鉴评方法分析在冰红茶饮料中使用蔗糖素的可接受性．结果是令人满意的:与全部使用蔗糖的饮料口感相比．全部或部分使用蔗糖素的产品品质达到或超过前者。     

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评估

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。     

高效液相色谱法测定饼干中三氯蔗糖含量

目的建立高效液相色谱法(high performance liquid chromatography,HPLC)检测饼干中三氯蔗糖含量的分析方法。方法在现行国家标准基础上,针对饼干样品特点,优化样品前处理方法,并进行方法学验证。结果该方法工作曲线的线性范围为0.02~0.60mg/mL,相关系数为0.9999,回收率为96.78%~100.47%,峰面积相对标准偏差为0.66%(n=6),方法检出限为2.0 mg/kg。利用该方法对从市场上随机采购的80份饼干样本进行测定,标识含有三氯蔗糖的样本均有检出,未标识含有三氯蔗糖的样本均低于检出限,按国家标准饼干中最大用量0.25g/kg的限度要求,无过量添加。结论本方法简单、高效、灵敏度和准确度均较高,适用于检验机构中三氯蔗糖含量的检测。     

高效液相色谱法测定饮料中三氯蔗糖的含量的优化

目的优化高效液相色谱法(high performance liquid chromatography,HPLC)检测饮料中三氯蔗糖的含量。方法采用配备示差折光检测器的高效液相色谱仪,使用C18反相色谱柱,选择甲醇:0.125%磷酸氢二钾=40:60(V:V)作为流动相,在0.8 m L/min的流速下进行检测。结果该方法在20~400 mg/L范围内,三氯蔗糖的浓度与峰面积的相关性良好,标准曲线为Y=207.99X+274.1,r=0.9999,改进后方法回收率在94.28%~107.16%之间,改进后检出限为0.0024 g/kg。结论该方法不仅能够达到国家标准的要求,并且快速、灵敏、环保,提高了高效液相色谱检测饮料中三氯蔗糖的检测效率和安全性。     

三氯蔗糖的发展趋势

综述了当前高倍甜味剂三氯蔗糖在国内外的发展趋势及前景。     

Ideal and relative sweetness of high intensity sweeteners in mango nectar

The aim of this study was to analyse the ideal and relative sweetness of mango nectar with high intensity sweeteners. The ideal sweetness of the samples sweetened with sucrose at 5%, 7.5%, 10%, 12.5% and 15%, was analysed using an acceptance test with a just‐about‐right (JAR) scale and 100 consumers of mango nectar. The magnitude estimation method was then used to determine the relative sweetness of the high intensity sweeteners. Six samples were prepared and one sweetener added to each: sucrose, sucralose, 100:50:1 acesulfame‐K/sucralose/neotame blend, 1:1 thaumatin/sucralose blend and stevia with 97% of rebaudioside. The ideal sweetness analysis revealed that 6.84% was the ideal concentration of sucrose. The relative sweetness analysis showed that neotame presented the highest sweetening power, being 6026 times sweeter than sucrose with respect to the mango nectar containing 7% of sucrose, followed by sucralose (627), thaumatin/sucralose blend 1:1 (549), acesulfame‐K/sucralose/neotame blend 100:50:1 (259) and stevia (134).     

The effect of modifying the distribution of sucralose and quinine on bitterness suppression in model gels

This study investigated the effect of simultaneously manipulating the spatial distribution of a sweet masking agent and bitter tastant within gelatine–agar gels on bitterness suppression, using sucralose and quinine. Sixty subjects participated in a series of paired comparison tests comparing different gel designs containing both sucralose and quinine, against a homogeneous control gel of identical overall sucralose (0.3 mM) and quinine content (0.3 mM). Twenty subjects also determined the bitterness reduction achieved in the homogeneous control gel by the addition of 0.3 mM sucralose to 0.3 mM quinine. Separating quinine and sucralose into different portions of the gel had no influence on bitterness suppression. Inhomogeneously distributing the quinine and sucralose into the same parts of the gel reduced the effectiveness of bitterness suppression. Inhomogeneously distributing the sucralose, while maintaining a homogeneous distribution of quinine, had no influence on bitterness suppression. Although an inhomogeneous distribution of sucralose increased sweetness perception and the addition of sucralose (0.3 mM) was found to substantially reduce bitterness in the homogeneous control, bitterness suppression was not enhanced when distributing the masking agent (sucralose) inhomogeneously.     

Fat Concentration Affects Sweetness and Sensory Profiles of Sucrose, Sucralose, and Aspartame

The sensory characteristics of sucralose, aspartame, and sucrose were studied in an unflavored lipid model system varying in fat levels. One study investigated the effects of fat on the potencies (vs. sucrose) of sucralose and aspartame. We also examined absolute changes in all three sweeteners in taste, temporal, and mouthfeel properties at fiied concentrations across a wide fat range. Results indicated a modest decrease in the potencies of sucralose and aspartame across fat concentrations, especially at lower sweetness levels. All sweeteners responded similarly to changes in fat concentration. Independent of fat level, sucralose was perceived more similar to aspartame in onset, bitterness, and aftertaste, than to sucrose.