人工甜味剂合成研究进展  

PROGRESS ON THE RESEARCH OF SYNTHETIC SWEETENER

作　　者：马舒翼[1] 赵同林[1] 董世良[1] 潘婷婷[1] 柴国璧[2] 卢斌斌[2] 

机构地区：[1]湖北中烟工业有限责任公司技术中心,湖北武汉430030 [2]郑州烟草研究院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2013年第5期109-118,共10页Journal of Henan University of Technology：Natural Science Edition

摘　　要：作为一种常用的食品添加剂,甜味剂同人类的生活一直息息相关.人工合成甜味剂由于具有高甜度、低热量、非营养性等特点,受到了越来越多地关注,各种新型甜味剂层出不穷.对目前常见的3类人工合成甜味剂,即磺酰胺类甜味剂、二肽类甜味剂及蔗糖衍生物甜味剂进行了介绍,并着重综述了各种甜味剂的合成方法.As a common food additive, sweetener has always been closely associated with human life. During the last decades, more and more attentions have been paid to synthetic sweeteners due to their unique characteristics, such as high sweetness, low calorie, non-nutritive, and many structures with sweetness have been developed. In this paper, the commonly used synthetic sweeteners were classified as three categories and synthetic approaches to these compounds were reviewed.

关 键 词：人工甜味剂 化学合成 酶促反应 

分 类 号：TS201.2[轻工技术与工程—食品科学]