3-(4-甲氧基苯甲酰基)丙酸钠的甜味抑制效果评价  

Inhibition effect of sodium 3-( 4-methoxybenzoyl) propanoic on sweetness

作　　者：袁璐[1] 郑建仙[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国食品添加剂》2013年第4期111-115,共5页China Food Additives

摘　　要：采用感官评定法研究了3-(4-甲氧基苯甲酰基)丙酸钠(SMP)对甜味、苦味、酸味、咸味、鲜味这5种基本味觉的影响,并评定了SMP对蔗糖、果糖、阿斯巴甜、糖精钠、葡萄糖等甜味化合物的甜味抑制效果。结果表明,SMP是一种有效的甜味抑制剂,当添加0.5mg/mL时能对蔗糖的甜味产生明显的抑制效果,但它不影响其他的几种基本口味。对5种常用的甜味化合物能起到明显的抑制效果,在添加量相同时甜味抑制效果的强弱为阿斯巴甜>葡萄糖>果糖>糖精钠>蔗糖。Sodium 3-（4-methoxybenzoyl） propanoic（SMP） ’s effects on inhibiting sweetness,bitterness,sour,salty and umami were measured by sensory assessment.Anti-sweetness efficiency on sucrose,fructose,aspartame,Na-saccharin and glucose were studied.The results showed that the SMP was a potential sweetness inhibitor;the sweetness intensity was significantly reduced with 0.5mg / mL SMP,while other 4 tastes were not affected.With the same amount of SMP,the order of the inhibition on sweetness were： aspartame ＆gt; glucose ＆gt; fructose ＆gt; Na-saccharin ＆gt; sucrose.

关 键 词：3-(4-甲氧基苯甲酰基)丙酸钠 甜味抑制剂 感官评定 抑制效果 

分 类 号：TS202.3[轻工技术与工程—食品科学]