高效液相色谱法测定果汁中的防腐剂和甜味剂的含量

以国标法（GB/T5009.28-1996食品中糖精钠的测定方法,GB/T5009.29-1996食品中苯甲酸和山梨酸的测定方法）为基础,通过大量分析对比高速离心法对样品净化在实践中应用的可行性。实验证明,此法可以比常规检验中使用的膜过滤的方法省时,更可以节约试验费用。     

菊粉果糖的研究与开发

论述了新型糖源菊粉果糖的功能与应用领域,菊粉果糖制备技术研究和生产的国内外现状及特点,指出了菊粉果糖制备的技术瓶颈和解决方案,从糖料作物种植业、加工业、甜味剂与国民健康营养关系等方面全面而详细地分析和展望了发展菊粉果糖的国民经济意义和前景,并对于该产业在中国的发展前景和可能效益做了预测,提出了建议。     

乳糖醇——功能性甜味剂

介绍了功能性甜味剂乳糖醇的制法,理化性质,生理特性及应用     

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。     

甜味接装纸中甜味剂的迁移机制及其改进研究

目的 分析存储过程中甜味接装纸上甜味剂的迁移机制,并通过材料和工艺改进,减缓甜味剂的迁移,提高产品存储的稳定性。方法 采用高效液相色谱法与感官评价法分析存储过程中甜味接装纸上甜味剂衰减的原因,再设计和制备5款改进的甜味接装纸,并考察改进前后甜味接装纸中甜味剂的迁移情况。结果 存储过程中,甜味接装纸上甜味剂自身基本无衰减,且证实甜味剂没有从正面向接装纸内部扩散。存储180 d后,JYDZ-01上甜味剂的背部迁移率达到42.82%,感官评吸总分为78.7,而JYSY-04上甜味剂的背部迁移率只有4.13%,且评吸总分达到95.3。通过物理性能指标分析,JYSY-04的Cobb值与接触角变化率分别为5.8 g/m²与0.57%,有效阻隔其背部水分吸收,降低水分吸收速率,并且其两面差缩小到32.80%,有效提升了产品品质。结论 存储过程中,甜味接装纸上甜味剂向其背部发生迁移,从而导致其表面甜味剂含量及甜度降低,也证实其表面甜度的变化将影响卷烟的评吸。JYSY-04有效减缓了甜味剂向背面迁移,提高了表面甜味剂的稳定性,维持了表面的甜度,并改善了卷烟的抽吸品质。     

酒类产品中食品添加剂的检测技术进展

食品添加剂在合理使用时,可以有效改进食品的口味和使用性质,因而广泛应用于食品行业。但随着我国市场经济的不断发展,许多超范围使用与超剂量使用的添加剂滥用事件也浮现了。食品添加剂的定性与定量检测受到越来越多的关注。酒类产品中食品添加剂使用量通常在(μg/L~mg/L)范围内,这对检测技术提出了较高的要求。本文介绍了目前酒产品的国家标准要求,综述了近年来国内外对酒及相似基体中着色剂、甜味剂、防腐剂等食品添加剂检测方法的研究进展,包括气相色谱法、气相色谱-串联质谱法、液相色谱法、液相色谱-串联质谱法、离子色谱法、毛细管电泳法等。最后比较了上述检测方法的优缺点,并对其发展趋势作了展望。     

超高效液相色谱法快速测定饮料中13种常见的食品添加剂

目的建立超高效液相色谱法(ultra performance liquid chromatography,UPLC)测定水果茶饮料中常见的13种防腐剂、甜味剂和着色剂的分析方法。方法样品经超声加热除去二氧化碳或乙醇后稀释、离心、过滤后直接进样,采用Agilent ZORBAX Eclipse Plus C_(18)(50 mm×2.1 mm,1.8μm)色谱柱分离,以甲醇-乙酸铵(0.02 mol/L)为流动相进行梯度洗脱,柱温28℃,流速0.5 mL/min,采用二极管阵列检测器切换波长分析,外标法定量。结果 13种待测成分在6 min内良好分离,质量浓度在0.05～10μg/mL范围内线性良好,相关系数r~2均大于0.999;定量限为0.010～0.025μg/mL;平均加标回收率在92.1%～101.0%之间;重复性和精密度RSD(n=6)在5.0%以内。结论该方法快速、准确,适合用于饮料中13种防腐剂、甜味剂、合成着色剂定性、定量测定。     

Consumer acceptance of natural sweeteners in protein beverages

Protein beverage consumption by Americans has increased in recent years. Coupled with this increased consumption is an interest in natural sweeteners. The objective of this study was to evaluate the sensory properties of naturally sweetened ready-to-mix (RTM) whey protein beverages using 3 temporal methods and to formulate a natural noncaloric sweetener blend that could be added to RTM protein beverages to provide sweetness while still appealing in flavor to consumers. Iso-sweet concentrations of sweeteners (sucralose, sucrose, fructose, stevia, monk fruit) in RTM vanilla whey protein beverages (25 g of protein/360 mL of water) were established using magnitude estimation scaling and 2-alternative forced-choice testing. Temporal sensory profiling was then conducted on each beverage by a trained panel using time intensity, temporal dominance of sensations, and temporal check-all-that-apply. These findings were used to formulate natural sweetener blends that closely matched the temporality of sucrose-sweetened RTM vanilla protein beverages for consumer testing. One sugar-free blend (25% stevia/75% monk fruit) and 1 reduced-sugar blend (25% stevia/25% monk fruit/50% fructose) were selected for consumer testing (n = 150 consumers) in addition to 3 control RTM beverages containing sucralose, stevia, or monk fruit. Two distinct consumer clusters were identified. The label-conscious segment of consumers preferred beverages sweetened with natural blends when primed. The flavor-driven segment of consumers conceptually preferred naturally sweetened beverages but preferred sucralose-sweetened beverages when primed. An all-natural label claim was most preferred across all consumers. Application of these findings to commercially produced RTM protein beverages aids in the development of naturally sweetened protein beverages with reduced calories and desirable sensory properties and highlights the importance of label claims to consumers overall but to a label-conscious segment of consumers in particular.     

Development and single-laboratory validation of an HPLC method for the determination of cyclamate sweetener in foodstuffs

A method for the determination of cyclamate has been developed and single-laboratory validated for a range of foodstuffs including carbonated and fruit-juice drinks, fruit preserves, spreads, and dairy desserts. The method uses the peroxide oxidation of cyclamate to cyclohexylamine followed by derivatization with trinitrobenzenesulfonic acid and analysis by a modified reversed-phase high-performance liquid chromatography-ultraviolet light (HPLC-UV). Cycloheptylamine is used as an internal standard. The limits of detection were in the range 1–20 mg kg^?1 and the analysis was linear up to 1300 mg kg^?1 cyclamic acid in foods and up to 67 mg l^?1 in beverages. Analytical recovery was between 82% and 123%, and results were recovery corrected. Precision was within experimentally predicted levels for all of the matrices tested and Horrat values for the combined standard uncertainty associated with the measurement of cyclamate between 0.4 (water-based drinks) and 1.7 (spreads). The method was used successfully to test three soft drink samples for homogeneity before analytical performance assessment. The method is recommended for use in monitoring compliance and for formal testing by collaborative trial.     

甜菊糖甙在食品饮料工业中的应用

介绍了甜菊糖甙的分子结构和物理化学性质,详细说明了其功能与特点;作为市场上一种天然的低热量甜味剂,甜菊糖甙在食品饮料工业有巨大的优势,应该得到广泛的推广和应用;并通过应用实例说明甜菊糖甙在食品饮料中的用量。