| 再论甜菊糖苷的甜度、甜味和苦涩后味的成因机理 |
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| 引用本文： | 王德骥. 再论甜菊糖苷的甜度、甜味和苦涩后味的成因机理[J]. 食品工业科技, 2010, 0(5) |
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| 作者姓名： | 王德骥 |
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| 作者单位： | 武汉科技学院,湖北,武汉518114 |
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| 摘 要： | 从分子化学结构角度出发,再一次论述分析了甜度、甜味与苷元的C连接部位和糖基种类、葡糖基数的关系;论证了甜菊糖苷甜味带苦涩后味的根本原因和事实,并详尽列出应用文献。
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| 关 键 词： | 分子化学结构 苷元 葡糖基 主要功能基 助味基 成因机理 |
Review of the cause of the mechanism of Sweetness,sweet and bitter after-taste of stevioside |
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| WANG De-ji. Review of the cause of the mechanism of Sweetness,sweet and bitter after-taste of stevioside[J]. Science and Technology of Food Industry, 2010, 0(5) |
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| Authors: | WANG De-ji |
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| Affiliation: | WANG De-ji (Wuhan Unversity of Science , Engineering,Wuhan 518114,China) |
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| Abstract: | Besing on the chemical structure of molecules,the sweetness,sweet and daidzein to connect parts of the c-type and sugar,glucose base of the relationship were analyzed again. The cause of the mechanism of bitter after-taste of stevioside was introduced. |
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| Keywords: | molecular structure of chemistry aglycone glucosyl the main functions of the base help flavor base causes of the mechanism. |
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