| 全基团保护法制备三氯蔗糖的原理 |
| |
| 引用本文： | 郑建仙,李璇,袁尔东. 全基团保护法制备三氯蔗糖的原理[J]. 食品与发酵工业, 2001, 27(7): 38-44 |
| |
| 作者姓名： | 郑建仙 李璇 袁尔东 |
| |
| 作者单位： | 华南理工大学食品与生物工程学院 |
| |
| 基金项目： | 国家自然科学基金资助项目(No.29906003) |
| |
| 摘 要： | 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。目前全世界仅有Tate&Lyle集团生产 ,对其生产技术 (核心步骤与工艺参数 )秘而不宣。本文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理
|
| 关 键 词： | 蔗糖卤代衍生物 三氯蔗糖 强力甜味剂 全基团保护法 |
| 修稿时间： | 2001-05-23 |
Principle of Hologroup Protected Synthesis of Sucralose |
| |
| Zheng Jianxian,Li Xuan,Yuan Erdong. Principle of Hologroup Protected Synthesis of Sucralose[J]. Food and Fermentation Industries, 2001, 27(7): 38-44 |
| |
| Authors: | Zheng Jianxian Li Xuan Yuan Erdong |
| |
| Abstract: | Sucralose is a wholely new concept of food additive. Due to its high sweetness, excellent sweet characteristics and high safety, sucralose is regarded as the highest accomplishment of intense sweetener. Up to now, it can only be produced by Tate & Lyle Group around the world, whose manufacture technologies, especially key steps and parameters, is still kept in highly secret. This article discussed the sweetness increasing mechanism of sucrose halogenated derivatives and the synthesis mechanism of. |
| |
| Keywords: | sucrose halogenated derivatives sucralose intense sweetener hologroup protected method synthesis |
| 本文献已被 万方数据 等数据库收录！ |
|
