β-环糊精对安赛蜜口感修饰的研究  

Using β-Cyclodextrin to Modify the Taste of Acesulfame K

作　　者：彭业芳[1] 温辉梁[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2013年第13期118-121,共4页Food Science

摘　　要：将β-环糊精(β-CD)与安赛蜜(AK糖)进行复配,研究β-CD对AK糖不良口感的遮掩效果。通过甜度测定和感官评定,确定添加一定量的β-CD增加了AK糖的甜度,降低了苦后味。通过紫外分光光度计和红外光谱仪的检测,发现β-CD对AK糖有包合作用,对改善AK糖不良口感起到了积极的作用。In the present study,the masking effect of β-cyclodextrin on the unpleasant taste of acesulfame K was investigated.Sweetness measurement and sensory evaluation showed that the addition of appropriate amount of β-cyclodextrin increased the sweetness of acesulfame K and reduced the lingering bitterness.UV and infrared analysis demonstrated that inclusion of acesulfame K by β-cyclodextrin which played a positive role in improving the taste of acesulfame K.

关 键 词：安赛蜜 Β-环糊精 甜度 包合作用 

分 类 号：TS264.9[轻工技术与工程—发酵工程]