三氯蔗糖制备中氯代工艺的研究进展

本综述了在制备三氯蔗糖的各种路线中氯代工艺的研究进展，并阐述了氯代试剂、反应溶剂和催化剂的选择及反应物的配比、反应的温度和时间对氯代反应的影响。     

高效液相色谱法测定保健品益生菌粉中三氯蔗糖的不确定度评估

目的 按照食品安全国家标准GB 22255-2014规定的高效液相色谱法对保健品益生菌粉中三氯蔗糖含量进行测定。根据CNAS-GL006：2019要求以及JJF1059.1-2012对测定过程中影响检验结果的各个分量进行评估。方法 通过对测量重复性、标准品溶液配制、样品溶液的配制、高效液相色谱仪以及标准曲线拟合测量偏差这5个方面引入的不确定度进行分析,并确定各个不确定度分量,得到扩展不确定度。结果 经测定,保健品益生菌粉中三氯蔗糖含量为(0.78±0.046)g/kg,P=95%,(k=2)结论 高效液相色谱法因素对测量不确定度影响显著,由检验方法重复测量和标准品溶液配制体现。     

纳克级激光计数检测器同时测定7种人工甜味剂

目的建立采用纳克级激光计数检测器(nano quantity analyte detector,NQAD)同时测定7种人工甜味剂的分析方法。方法纳克级激光计数检测器系统下,使用CAPCELL PAK C_(18) MGⅡ(150 mm×2.0 mm,5μm)色谱柱,以20 mmol/L乙酸铵水溶液(A)-甲醇(B)为流动相进行梯度洗脱,流速0.2 mL/min,柱温40℃。结果7种常见人工甜味剂得到良好分离与检测,在紫外检测器上难以检出的甜蜜素、三氯蔗糖和甜菊苷3种成分,在NQAD检测器上分别得到了0.27、0.17、1.19μg/mL的检出限。色谱峰面积精密度RSD4.97%;标准曲线得到良好线性关系r~20.994;样品回收率96.69%~105.18%之间。结论使用新型NQAD建立了人工甜味剂安赛蜜、糖精钠、甜蜜素、三氯蔗糖、阿斯巴甜、纽甜、甜菊苷的高灵敏度共同分析方法,方法简单、专属性高。     

三氯蔗糖的特性及在食品加工中的应用

本文对三氯蔗糖的物理化学特性、特点及其作为食品加工中甜味剂的应用效果做了详细的论述。     

高甜度蔗糖衍生物的研究(Ⅰ)——三氯蔗糖及其制备原理

三氯蔗糖是一种全新概念的食品甜味剂,具有甜度高、甜味特性好、安全性高等突出优点,代表着当前强力甜味剂的最高成就.目前全世界仅英国Tate&Lyle公司有生产,但其生产技术尤其是核心步骤与工艺参数秘而不宣.本文首先讨论蔗糖卤代衍生物的增甜原理,及通过全基团保护法制备三氯蔗糖的原则.     

三氯蔗糖的制备及新的甜受体模型

１′,６′－二氯－１′,６′－二脱氧－β－Ｄ－呋喃果糖基－４－氯－４－脱氧－α－Ｄ－吡喃半乳糖苷（俗称三氯蔗糖,其商品名为Ｓｕｃｒａｌｏｓｅ）是一种新型甜味剂。该甜味剂品味好,甜度高,其甜味完全接近蔗糖,而且加工性能优良,它对温度和ｐＨ稳定,也不会给食品口味、色泽、组织带来不利影响,是糖精、乙酰磺胺钾及二肽酯类的阿斯巴丹和阿里甜等甜味剂不可替代的优良甜味剂,具有广泛的市场开发前景。本文还提出了一种新型甜受体模型以识别和探求新的甜味分子。     

The role of groundwater in loading of nutrients to a restricted bay in a Precambrian Shield lake Part 2. – Numerical modeling

Previous modeling of hydrologic and nutrient budgets of lakes in Precambrian Shield regions have generally ignored groundwater as a source of water and supplier or sink of nutrients. This paper and its companion (Part 1) address this science gap by probing the role of groundwater in the nutrient balance for a restricted bay of a Precambrian Shield lake (Lake of the Woods) that experienced extensive shoreline development in the 1990s. Based on field data (Part 1), we applied a 3D reactive transport model (FEFLOW) to simulate the fate of nutrients in a cottage septic plume in groundwater and seepage into the bay. Corresponding simulations are for chloride and septic tracers in the plume, and 1D modeling of the mass balance of one septic tracer (acesulfame) in the bay. Our results suggest that, before they reach the lake, significant portions of the septic plume contaminants are attenuated by various processes, including uptake by transpiring plants. Extrapolating, we estimate that, for annual fluxes to the bay, groundwater seepage contributes ~1–3% of the phosphorus (P) and ~2–5% of the dissolved inorganic nitrogen (DIN). The results suggest that these groundwater nutrient fluxes to the bay are derived mainly from natural background sources. In contrast, cottage septic plumes contribute a quarter of the groundwater flux of DIN to Poplar Bay, while the septic contribution of P to the bay is negligible. We estimate that the largest sources of P and DIN fluxes to Poplar Bay are influx from the open lake and atmospheric deposition.     

Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol

Sucralose, a polychlorinated synthetic high-intensity sweetener is being increasingly used in relatively large amounts in baked products under high temperature environments. This necessitates understanding its thermal decomposition and studying the consequences of hydrogen chloride release from sucralose and its ability to chlorinate various food related ingredients such as glycerol to generate chloropropanols a potentially toxic class of compounds. Studies conducted on the thermal degradation of sucralose under dry heating conditions have indicated that the glycosidic cleavage occurs through the formation of a galactopyranosyl cation contrary to sucrose where fructofuranosyl cation dictates the major breakdown products. Consequently the major product detected was levoglucosenone and its precursor. Subsequent degradation of the two monosaccharide derivatives causes dehydrochlorination and dehydration reactions to produce furan-related products. In addition, pyrolysis of sucralose in the presence of glycerol generated significant amounts of 3-monochloropropanediol and 1,2- and 1,3-dichloropropanols based on the relative intensities of their chromatographic peaks which amounted to 15% of the total chromatographic peak area.     

Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners

The dynamic sensory profile of sweeteners is of great importance for the industry during the development of low-calorie products. In the present work the influence of sucrose replacement by low-calorie sweeteners on the dynamic sensory profile of orange juice was evaluated using multiple-sip Temporal Dominance of Sensations (TDS). Seven orange juices with equivalent sweet concentrations of different sweeteners (sucrose, sucralose, thaumatin, and four samples of stevia) were formulated. A sensory panel of 12 trained assessors evaluated the samples using TDS over three consecutive sips, each lasting 20 s. TDS enabled the identification of differences in the dynamics of the sensory characteristics of the juices formulated with different sweeteners, which had not been identified using static measurements. Considering the dominance of the evaluated sensory characteristics over the three sips, the juice with sucralose showed the most similar sensory characteristics to the juice sweetened with sucrose, providing similar sweetness dominance over time without providing negative sensory characteristics. On the other hand, samples of stevia were characterized by a high dominance of bitterness and off-flavor. The consideration of multiple sips enabled the identification of changes in the temporal profile of the juices with repeated rapid ingestions. Results from the present work suggest that multiple sip TDS seems to be an interesting tool for the evaluation of sweeteners, the design of mixtures of sweeteners and the development of low-calorie products.     

Optimisation of sweetener and bulking agent levels for the preparation of functional Chhana‐murki

A functional Chhana‐murki (FCM) was formulated at laboratory scale using different levels of microcrystalline cellulose (MCC): inulin (fibre) blend (1:1), isomalt:lactitol (polyol) blend (1:1), gum arabic and sucralose by response surface methodology (RSM) and sensory analysis. The colour and appearance, texture, flavour and overall acceptability scores increased by increasing the fibre level from 5 to 10% (w/w) and polyol level from 5 to 15% (w/w). The sweetness score increased significantly by increasing the sucralose level from 600 to 800 ppm (w/w). The optimised product had 738 ppm sucralose, 10% fibre, 15% polyol and 1.1% gum arabic.