食品中常见甜味剂使用方面存在的主要问题及危害

甜味剂是现代食品生产加工业不可缺少的一类重要的食品添加剂,可应用于多种食品中。尽管我国食品添加剂的安全标准和监管体系不断发展,但由于甜味剂产业发展较快,一些企业生产者盲目逐利,在生产加工过程仍然存在着不同程度违规使用甜味剂的问题,主要包括超范围和超限量使用甜味剂、滥用复合甜味剂、重复使用甜味剂、标识不符合规定、甜味剂质量不合格和用甜味剂掩盖食品的质量缺陷或以掺杂、掺假、伪造而使用等。食品生产者应合理规范生产和使用甜味剂,以免对消费者身体健康造成危害。消费者也应理性认识甜味剂,从正规渠道购买食品,合理膳食,均衡营养。     

糖的甜度

介绍了糖的甜度及其影响因素、糖的热能及合成甜味料。     

新型甜味剂三氯蔗糖的合成工艺改进

以蔗糖为起始原料,经羟基选择性保护、氯化、脱乙酰基等3步化学反应合成三氯蔗糖;改进后的合成方法工艺简便、条件温和、原料价廉易得,总收率由文献方法的35%提高为41%,适合于工业化生产.     

甜味剂安赛蜜的合成研究

以氨基磺酸,双乙烯酮,三乙胺,三氧化硫,冰醋酸为原料,经乙酰乙酰化,环化,水解,成盐４步反应合成安赛蜜,通过正交设计实验,摸索出最佳环化条件及中和介质,酸式产物ＡＳＨ产率达５７．８％左右,成盐反应收率达９４％,产品纯度达９９％以上。     

莱鲍迪苷M及其复配甜味剂在无糖酸奶中的应用

应用不同比例的莱鲍迪苷M替代酸奶中的蔗糖,结果表明当替代蔗糖量60%时酸奶的感官得分最高。将莱鲍迪苷M、三氯蔗糖及罗汉果甜苷单独添加到酸奶中,结果表明,每100mL牛奶中三者的较适添加量分别为24、9、40mg。在单因素实验基础上,采用响应面分析法,优化莱鲍迪苷M、三氯蔗糖及罗汉果甜苷复配比例。经Design-Expert软件对结果分析,确定无糖酸奶生产的较优工艺参数为每100mL牛奶中添加莱鲍迪苷M 7.91mg、三氯蔗糖3.03mg、罗汉果甜苷13.62mg。在此条件下,验证实验中无糖酸奶的感官评分是92.00,与理论值的相对偏差是0.53%,此时感官品质最佳,比酸奶中仅使用单一甜味剂在口感上更接近添加蔗糖的酸奶。     

Analysis of structural features responsible for the sweetness of the sesquiterpene,hernandulcin

Summary The relationship between sweetness and structure was studied for several analogues of the intensely sweet sesquiterpene, hernandulcin. These derivatives were prepared synthetically, and were subjected to spectroscopic and conformational analysis. With the exception of the parent substance, none of the derivatives tested proved to be sweet. Evidence gathered in this study suggests that hernandulcin binds to its putative receptor through a three-point interaction, involving the C-1 carbonyl and C-1 hydroxyl groups, and the double bond between C-4 and C-5. In the course of a preliminary safety assessment, the 3-desmethyl derivative of hernandulcin was found to be mutagenic towardSalmonella typhimurium strain TM677.Acknowledgments. We thank Drs A. J. Hopfinger and R. Pearlstein for helpful suggestions concerning the use of CHEMLAB software, and Mr E. F. Robbins of the Research Resources Center, University of Illinois at Chicago for helpful assistance with the MS determinations. During the course of this investigation, one of us (C.M.C.) was affiliated with the Department of Pharmacology, University of Illinois College of Medicine, Chicago, Illinois, and the gratefully acknowledges the support and encouragement of the late Professor Martin P. Schulman. J. M. P. is the recipient of a Research Career Development Award from the National Cancer Institute (1984–1989).Paper 14 in the series Potential Sweetening Agents of Plant Origin. For paper 13, see Nanayakkara, N. P. D., Hussain, R. A., Pezzuto, J. M., Soejarto, D. D. and Kinghorn, A. D., J. med. Chem., in press.     

一种可兼用的合成甜味剂电极的研究

本文研究了可用于糖精和甜密素测定的通用型ＰＶＣ膜电极，ＰＶＣ膜用十六烷基三辛基二辛其碘化铵作载体，用邻苯二甲酸二壬酯作熔剂介体，测定某种甜味剂时，用相应的物质溶液活化电极。用研制的电极分别测定了糖精和甜密素的电响应特性，并对影响电极性能的各种因素进行了讨论。将电极用于饲料中合成甜味剂的分析，获得了满意的结果。