| 纽甜多晶晶型的制备及其特性的研究进展 |
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| 引用本文： | 曹中,郑建仙.纽甜多晶晶型的制备及其特性的研究进展[J].食品科技,2007,32(4):131-133. |
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| 作者姓名： | 曹中 郑建仙 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510640 |
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| 摘 要： | 纽甜作为一种新型功能性食品甜味剂,在食品工业中有着广泛的应用。综述了纽甜的结晶晶型及相应晶体的特性,重点叙述了纽甜不同结晶晶型对纽甜的稳定性和溶解性的影响及它们的制备方法。
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| 关 键 词： | 纽甜 结晶晶型 同质多晶 红外光谱 X-射线粉末衍射 |
| 文章编号： | 1005-9989(2007)04-0131-03 |
| 修稿时间： | 2006年9月25日 |
Research progress on preparation and characterization of neotame crystal |
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| CAO Zhong,ZHENG Jian-xian.Research progress on preparation and characterization of neotame crystal[J].Food Science and Technology,2007,32(4):131-133. |
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| Authors: | CAO Zhong ZHENG Jian-xian |
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| Abstract: | Neotame (NTM), a derivative of aspartame, is a new nonnutritive and high-potency sweetener. It has a clean sweet taste and a good flavour profile, thus, it has been broadly utilized in food industry. Its crystal types and crystal properities are detailed in this paper. Its preparation and the effect of different crystal type on its stability and solubility are in focus. |
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| Keywords: | 13CSSNMR |
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