甜菊糖苷的特性及应用  

Characteristics and application prospect of steviol glycosides

作　　者：王飞生[1] 叶荣飞[2] 闵建[2] 

机构地区：[1]清远职业技术学院,广东清远511510 [2]华南理工大学轻工与食品学院,广州510640

出　　处：《中国调味品》2009年第10期91-95,117,共6页China Condiment

摘　　要：甜菊糖苷作为一种甜味剂正在不断的被认同。文章简要的介绍了甜菊糖苷的化学性质和化学结构、理化性质、分离纯化及检测方法。综述了甜菊糖苷在药理保健方面的作用以及在食品工业、医药业和化工方面的应用,并预测甜菊糖苷将成为一种很有发展前景的甜味剂。steviol glycosides are gradually accepted as a kind of sweeter. The chemical compositions and structure, physicochemical properties and the technology of extraction and purification were concisely reviewed. The function of pharmacological and health care, application in food technology and pharmaceutical industry, and chemical industry were reviewed. Moreover, the prospects of steviol glycosides were also reviewed.

关 键 词：甜菊糖苷 药理保健作用 食品工业 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]