纽甜的稳定性研究  

Study on stability of NEOTAME

作　　者：杜淑霞[1] 林楠[2] 

机构地区：[1]广东轻工职业技术学院食品与生物工程系,广州510300 [2]暨南大学食品科学与工程系,广州510632

出　　处：《中国调味品》2012年第2期14-16,共3页China Condiment

基　　金：广东高校科技成果转化项目(cgzhzd0805)

摘　　要：应用高效液相色谱法测定纽甜在常用还原剂、氧化剂、不同温度处理及不同pH值条件下的含量变化,以考察纽甜针对不同体系和条件的稳定性。结果表明:纽甜在还原剂D-异抗坏血酸钠及抗坏血酸存在时较稳定,30天时的保留率都在85%以上;在氧化剂过氧化氢溶液中,30天时纽甜的保留率为70.01%;纽甜对热较稳定,其溶液在121℃高温处理1h后的保留率为91.22%;纽甜在偏碱性条件下非常不稳定,保留率低于10%。The HPLC method has been used to investigate the effects of reductant,oxidant,pH,and different temperature conditions on the stability of NEOTAME.The results showed that in the presences of common reluctant such as sodium D-isoascorbate and ascorbic acid,the NEOTAME had good stability with the retention rate more than 85% after 30 days.When exposed to H2O2,its retention rate was 70.01% after 30 days.In addition,NEOTAME exhibited strong thermal stability and it retained 91.22% after sterilized for 1 hour at 121℃.But it was unstable in alkaline condition which it retained less than 10%.

关 键 词：纽甜 高效液相色谱法 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]