甜味剂纽甜合成新工艺

以3,3-二甲基丁酸、阿斯巴甜为原料,经还原、氧化和催化氢化等步骤合成了纽甜,总收率达45.5%,产品的物理性质与波谱数据与文献一致,本合成工艺原料易得,反应容易控制,设备要求低,有良好的工业化前景。     

气相色谱法同时检测食品中9种常见食品添加剂

目的 建立气相色谱法同时检测9种食品添加剂的分析方法.方法 采用5.0 mL 200 g/L硫酸浓度,5.0 mL 50 g/L亚硝酸钠浓度,酸反应温度为25℃,冰浴衍生时间30 min,处理样品.采用氢火焰光度检测器(flame ionization detector,FID),色谱柱:HP-5柱(30 m×0.35...     

Sensory characteristics and relative sweetness of tagatose and other sweeteners

The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener with various functional properties, compared to other sweeteners (sucrose, sucralose, erythritol, rebaudioside A), over a wide range of sweetness commonly found in foods and beverages (3% to 20% sucrose [w/v]). A total of 34 subjects evaluated aqueous solutions of the 5 sweeteners for the perceived intensities of sweetness, bitterness, astringency, chemical-like sensations, and sweet aftertaste, using the general version of the Labeled Magnitude Scale. The relationship between the physical concentrations of the sweeteners and their perceived sweetness (that is, psychophysical functions) was derived to quantify the relative sweetness and potency of the sweeteners. The results suggest that tagatose elicits a sweet taste without undesirable qualities (bitterness, astringency, chemical-like sensations). Out of the 5 sweeteners tested, rebaudioside A was the only sweetener with notable bitterness and chemical-like sensations, which became progressively intense with increasing concentration (P < 0.001). In terms of perceived sweetness intensity, the bulk sweeteners (tagatose, erythritol, sucrose) had similar sweetness growth rates (slopes > 1), whereas the high-potency sweeteners (sucralose, rebaudioside A) yielded much flatter sweetness functions (slopes < 1). Because the sweetness of tagatose and sucrose grew at near-identical rates (slope = 1.41 and 1.40, respectively), tagatose produced about the same relative sweetness to sucrose across the concentrations tested. However, the relative sweetness of other sweeteners to sucrose was highly concentration dependent. Consequently, sweetness potencies of other sweeteners varied across the concentrations tested, ranging from 0.50 to 0.78 for erythritol, 220 to 1900 for sucralose, and 300 to 440 for rebaudioside A, while tagatose was estimated to be approximately 0.90 times as potent as sucrose irrespective of concentration. Practical Application: The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener, compared to other sweeteners. Study results suggest that tagatose elicits a sweet taste without undesirable qualities over a wide range of concentrations. Tagatose produced about the same relative sweetness to sucrose across the concentrations tested, while the relative sweetness of other sweeteners was highly concentration dependent. The present data provide a general guideline when considering the use of tagatose and other sweeteners in foods and beverages.     

高效液相色谱-二极管阵列法检测复杂食品基质中爱德万甜含量

目的优化流动相配比、柱温、检测波长等条件,建立高效液相色谱-二极管阵列法检测复杂食品基质中爱德万甜含量的分析方法。方法样品经前处理后,在磷酸缓冲液和乙腈洗脱下,经C18硅胶柱分离,于210 nm波长处进行定量检测,并根据280 nm处特征吸收进行定性检测。结果在0.2～100μg/mL范围内,出峰面积与质量浓度呈良好的线性相关(r~2=0.99998)。在果蔬汁、饼干、饮料、酱腌菜等食品中,爱德万甜的检出限为0.02μg/mL、定量限为0.08μg/mL,且该方法对不同样品基质中的加标回收率为89.6%～106.2%。结论该方法操作简便、灵敏度高,适用于果蔬汁、饼干、饮料、酱腌菜中爱德万甜的检测。     

单酯化法合成高甜度甜味剂--三氯蔗糖的研究

本文研究了单酯化高甜度甜味剂－三氯蔗糖的合成。采用蔗糖与原乙酸三乙酯的反应保护蔗糖6－位羟基，亚硫酰氯／吡啶选择性氯化蔗糖6－乙酸酯制备三氯蔗糖。蔗糖6－乙酸酯的最佳氯化条件为：蔗糖6－乙酸酯浆状物20g，吡啶20ml，亚硫酰氯22－22ml，反应介质1，2－二氯乙浣，回流时间10-1h。其氯化产物采用甲醇－甲醇钠水解脱去6－位羟基得到三氯蔗糖。单酯化法较三苯甲基化法合成三氯蔗糖大大简化了操作过程，同时反应条件比较温和，也降低了对设备的要求。     

Processing and Quality Evaluation of a Low-Calorie Christophene Jam (Sechium edule (Jacq.) Swartz

ABSTRACT: Effects of high methoxyl pectin (2% HM) and low methoxyl pectin (1.0,2.0% LM) and carrageenan (0.03, 0.06, 0.09%) on gel set and texture were investigated in the production of a low-calorie (13g /1tbsp jam of < 10 calories) christophene ( Sechium edule (Jacq.) jam. Inclusion of aspartame, saccharin with aspartame, and sucralose in jam provided sweetness and bulkiness while saccharin contributed to sweetness. Pectin had no effect ( P > 0.05) on texture but provided gel set ( P < 0.05). A jam of 12°Brix, pH 3.62, 2% HM pectin, 0.03% carrageenan, with 1.9% sucralose was "liked moderately" to "very much". Based on ranking, sucralose was most preferred ( P < 0.05) over other sweeteners. Sensory texture of jam improved on storage at 7 °C but with loss ( P < 0.05) of total soluble solids and significant fading ( P < 0.05) of color by day 35.     

Plant Metabolic Engineering by Multigene Stacking: Synthesis of Diverse Mogrosides

Mogrosides are a group of health-promoting natural products that extracted from Siraitia grosvenorii fruit (Luo-han-guo or monk fruit), which exhibited a promising practical application in natural sweeteners and pharmaceutical development. However, the production of mogrosides is inadequate to meet the need worldwide, and uneconomical synthetic chemistry methods are not generally recommended for structural complexity. To address this issue, an in-fusion based gene stacking strategy (IGS) for multigene stacking has been developed to assemble 6 mogrosides synthase genes in pCAMBIA1300. Metabolic engineering of Nicotiana benthamiana and Arabidopsis thaliana to produce mogrosides from 2,3-oxidosqualene was carried out. Moreover, a validated HPLC-MS/MS method was used for the quantitative analysis of mogrosides in transgenic plants. Herein, engineered Arabidopsis thaliana produced siamenoside I ranging from 29.65 to 1036.96 ng/g FW, and the content of mogroside III at 202.75 ng/g FW, respectively. The production of mogroside III was from 148.30 to 252.73 ng/g FW, and mogroside II-E with concentration between 339.27 and 5663.55 ng/g FW in the engineered tobacco, respectively. This study provides information potentially applicable to develop a powerful and green toolkit for the production of mogrosides.     

料酒中爱德万甜及其他甜味剂检测方法分析及安全管制

当前我国对料酒中爱德万甜的检测和管控过程存在一定不足,且在法律规制上也存在不规范之处,基于此,该研究针对料酒中爱德万甜的检测方法进行了研究,针对当前料酒中爱德万甜检测方法较为落后的情况,提出一种高效便捷的低成本检测方法,便于社会民众和相关部门进行监督检查。对我国料酒中爱德万甜的法律管制问题进行分析,总结五类法律管制不足问题,借鉴国外先进成功经验,针对我国料酒中爱德万甜的法律管制问题提出对应建议,保障消费者合法权益,维持料酒市场稳定运行。     

低糖凝固型柳橙酸奶的研制

研究了以奶粉和柳橙果肉为原料,并以高倍甜味剂替代大部分蔗糖来生产凝固型酸奶的最佳配方及工艺。通过感官测评确定甜味剂的最佳配方：蔗糖2％,安赛蜜0．015％,三氯蔗糖0．005％;通过正交实验确定奶粉、稳定剂、果肉的用量,并对发酵工艺进行优化,最终获得风味突出、质感细腻的酸奶。     

三氯蔗糖的特性及其在罐头和饮料中的应用

三氯蔗糖是无热量高倍甜味剂，甜度约为蔗糖的600倍。具有良好甜味，耐酸、耐高温、耐贮藏，是应用于罐头及饮料的理想甜味剂。