纽甜多晶晶型的制备及其特性的研究进展  

Research progress on preparation and characterization of neotame crystal

作　　者：曹中[1] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《食品科技》2007年第4期131-133,共3页Food Science and Technology

基　　金：国家自然科学基金项目(20576044)。

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。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.

关 键 词：纽甜 结晶晶型 同质多晶 红外光谱 X-射线粉末衍射 ^13CSSNMR 

分 类 号：TS201[轻工技术与工程—食品科学]