食品甜味剂分类及其检测技术现状  

CLASSIFICATION OF FOOD SWEETENERS AND THE STATUS QUO OF ITS DETECTION TECHNOLOGY

作　　者：鲁琳[1,2] 杭义萍[2] 高燕红[1] 梁春穗[1] 许秀敏[1] 李晖[1] 

机构地区：[1]广东省疾病预防控制中心,广州510300 [2]华南理工大学

出　　处：《现代预防医学》2009年第11期2033-2035,共3页Modern Preventive Medicine

基　　金：广东省医学科学技术研究基金(A2007070)

摘　　要：本文详细介绍了高倍甜味剂和低倍甜味剂的分类和组成,以及各自特点、功能、应用及安全性。分析了当前合成甜味剂开发、应用与我国甜味剂检测技术发展现状。This paper describes the classification and composition of the high and low times sweeteners in detail, as well as their characteristics, functions, applications and security. This paper analyzes the current exploitation of synthetic sweeteners, application and the status quo of sweeteners detection technology development in China

关 键 词：甜味剂 分类 组成 应用 检测技术 

分 类 号：R155.5[医药卫生—营养与食品卫生学]