甜菊糖苷的结构修饰研究Ⅰ.α-葡萄糖基-甜菊糖苷的酶促合成研究  

Structural Modification of Stevioside Ⅰ.Studies on the Enzymic Synthesis of α-Glucosyl-Stevioside

作　　者：佟树敏[1] 蒋谷人[2] 刘东[2] 

机构地区：[1]南开大学微生物学系,天津300071 [2]南开大学甜菊糖厂

出　　处：《中草药》1998年第9期582-585,共4页Chinese Traditional and Herbal Drugs

摘　　要：以玉米淀粉为材料，利用酶促修饰方法有效地将淀粉水解下来的葡萄糖基接枝到甜菊糖苷分子上，获得高甜度、无异味的α-葡萄糖基-甜菊糖苷。甜度达到蔗糖的150倍。与日本同类产品比较，α-葡萄糖基-甜菊糖苷的转化率是其1．8倍。该项研究对于甜菊糖苷的深入研究具有理论和应用价值。The very sweet α-glucosyl-stevioside without peculiar smell can be synthesized by enzyme promoted modification of stevioside,when the glucosyl group hydrolyzed from corn starch can be incorporated into the stevioside molecule.The sweetness of the α-glucosyl-stevioside formed is about 150 times that of sucrose.The rate of transformation is 1.8 times as compared with similar product reported elsewhere abroad.The present study provided a basis for the further study of stevioside both in theory and practice.

关 键 词：甜菊糖苷 酶促修饰 葡萄糖基 糊精转移酶 

分 类 号：Q946.839[生物学—植物学]