豆制品中2种甜味剂和7种防腐剂的检测方法研究

建立了高效液相色谱法(HPLC)同时测定豆制品中甜味剂安赛蜜、糖精钠和防腐剂苯甲酸、山梨酸、脱氢乙酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯的九种食品添加剂检测技术。实验采用C18色谱柱(250mm×4.6mm,Diamonsil),以0.02mol/L的乙酸铵和甲醇为流动相,采用梯度淋洗,柱温25℃,DAD检测器在波长236nm进行检测。整个分离过程在22min内完成。安赛蜜、苯甲酸、山梨酸、糖精钠、脱氢乙酸、对羟基苯甲酸甲酯、对羟基苯甲酸乙酯、对羟基苯甲酸丙酯、对羟基苯甲酸丁酯的回收率分别为97.5％～102.1％,相对标准偏差小于0.99％。方法快速准确。     

甜菊糖的酶法改性及其生物活性研究进展

甜菊糖是一种非营养性天然高倍甜味剂,其中的多种成分具有生物活性.对甜菊糖中大量存在的甜菊苷进行改性可以去除其后苦涩味并可以获得多种具有生物活性的衍生物.本文主要综述了各种糖基转移酶催化转化甜菊苷及其它衍生物的过程和产物,尤其是酶催化改性甜菊苷的区域选择性及其对其甜味特性的影响;着重分析了环糊精葡萄糖基转移酶的催化转化机理及其各种催化活性之间的竞争和关联;并对甜菊糖的代谢、毒理以及生物活性等进行了简单评述.     

Safety assessment of 16 sweeteners for the Korean population using dietary intake monitoring and poundage method

ABSTRACT

A 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.     

莱鲍迪苷M及其复配甜味剂在无糖酸奶中的应用

应用不同比例的莱鲍迪苷M替代酸奶中的蔗糖,结果表明当替代蔗糖量60%时酸奶的感官得分最高。将莱鲍迪苷M、三氯蔗糖及罗汉果甜苷单独添加到酸奶中,结果表明,每100 mL牛奶中三者的较适添加量分别为24、9、40 mg。在单因素实验基础上,采用响应面分析法,优化莱鲍迪苷M、三氯蔗糖及罗汉果甜苷复配比例。经Design-Expert软件对结果分析,确定无糖酸奶生产的较优工艺参数为每100 mL牛奶中添加莱鲍迪苷M 7.91 mg、三氯蔗糖3.03 mg、罗汉果甜苷13.62mg。在此条件下,验证实验中无糖酸奶的感官评分是92.00,与理论值的相对偏差是0.53%,此时感官品质最佳,比酸奶中仅使用单一甜味剂在口感上更接近添加蔗糖的酸奶。     

复合甜味剂配方的研究

本文以甜度高、等甜蔗糖甜度成本低的糖精钠为甜味剂主剂 ,天门冬酰苯丙氨酸甲酯、乙酰磺胺酸钾和甜菊糖甙为辅剂 ,环己基氨基磺酸钠为补充因素 ,以正交法安排试验 ,筛选出综合性能较优的复合甜味剂配方。     

Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli

Understanding the physiological activation and genetic variation of the sweet taste receptor (T1R) can improve formula optimisation for products intended for a population of genetically diverse people. Computer modelling and cell culture techniques have thoroughly described the structure and binding sites of the T1R. The structure contains two subunits (T1R2 and T1R3) with multiple domains where sweet molecules can interact. The interaction takes place between individual molecules and amino acid residues of the T1R. The residues with which individual molecules interact differ between sweeteners. Person‐to‐person differences in the residue sequence of the T1R can arise from variation in the genes that encode the T1R, potentially effecting the function of the receptor. As a result of the specificity of the binding interactions, a specific genetic variation may affect sensitivity to some sweeteners, while sensitivity to other sweeteners remains normal. Therefore, it can be hypothesised that the level of person‐to‐person sweetness sensitivity variation may differ for each sweetener depending on the binding site of the molecule and site of T1R variation. The T1R structure, binding sites and genetic variation will be reviewed, as well as potential parameters to predict the degree of sensitivity variation and formulation strategies to minimise the effects of sensitivity variation.     

新型高倍二肽甜味剂的制备与表征

N-{N-[3-甲基-3-(3,4-亚甲二氧基苯基)丁基]-α-L-天冬氨酰}-L-苯丙氨酸甲酯是一种新型纽甜类似物甜味剂。以3,4-亚甲基苯硼酸,3,3-二甲基丙烯酸为原料,经过Heck反应、酯化反应及DIBAL-H还原得到了3-甲基-3-(3,4-亚甲二氧基苯基)丁醛中间体。然后该中间体与阿斯巴甜在钯/碳催化作用下进行氢化还原氨化反应,成功制备了目标产物N-{N-[3-甲基-3-(3,4-亚甲二氧基苯基)丁基]-α-L-天冬氨酰}-L-苯丙氨酸甲酯。产物采用了核磁共振(NMR)、红外光谱(IR)和高分辨质谱(HRMS)等技术进行结构鉴定和分析,最后确证无误。经感官评定,测得其甜度约为蔗糖的3万倍。     

高效液相色谱法快速检测乳饮料中常用甜味剂

建立一种快速检测乳饮料中常用甜味剂乙酰磺胺酸钾、糖精钠、甜蜜素、阿斯巴甜、阿力甜的高效液相色谱方法。样品经过稀释、沉淀蛋白、高速离心等前处理后,采用Symmetry C18 色谱柱分离,磷酸盐缓冲液(pH5.0)与乙腈为流动相,进行梯度洗脱,紫外检测波长为205nm。一次进样分析时间为12min,5 种甜味剂均能很好分离,RSD 为2.1%～5.6%(n=6),平均加标回收率为86.0%～102%。该方法简单、快速,重现性和选择性好,适用于快速检测乳饮料中的常用甜味剂。     

The black agonist-receptor model of high potency sweeteners, and its implication to sweetness taste and sweetener design

The dose responses of the most commonly used high potency sweeteners (HPSs) have been measured by a more precise sensory procedure. The data were analyzed by Black's pharmacological model that takes into account not only agonist binding affinity but transduction efficiency as well. HPSs are clearly segregated into 2 groups depending on whether they bind to T1R2 or T1R3 of the receptor heterodimer. Surprisingly, the more potent sweeteners have lower transduction efficiencies. The implications of these on consumer product development and HPS design are discussed.