新橙皮苷二氢查耳酮的调味应用及其生理活性研究进展  

Research Progress of Flavor Modifying and Physiological Activity of Neohesperidin dihydrochalcone

作　　者：雷琳[1] 黄宝华[1] 卢宇靖[1] 周金林 

机构地区：[1]广东工业大学轻工化工学院,广州510006 [2]佛山市金骏康健康科技有限公司,广东佛山528000

出　　处：《中国调味品》2014年第12期41-47,共7页China Condiment

基　　金：广东省自然科学基金资助项目(S2012010010200);广东省科技计划项目(2012B020306007);广东省佛山市南海区"蓝海人才计划"第三批创业团队项目

摘　　要：新橙皮苷二氢查耳酮(NHDC)是高效、无毒、低热值甜味剂,具有风味改良和苦味抑制的功效,因此在食品行业中具有广阔的应用前景。首先概述NHDC的结构、性质及其合成方法进展。新橙皮苷在碱性条件下水解后经氢化还原可制得NHDC。由于新橙皮苷来源不足,目前一般是以来源广泛的柚苷为原料的化学合成法和以价廉易得的橙皮苷为原料的生物合成法制备新橙皮苷。然后,着重介绍了NHDC的调味应用与生理活性。NHDC具有増甜、增香、掩盖苦味、修饰风味等特性;同时具有抗氧化性和清除自由基能力,并且具有降低胆固醇、降血糖、抑制胃酸分泌和抑制α-淀粉酶等活性。NHDC由于极佳的改善口味的功效与优良的生理活性,是非常有前景的功能性甜味剂。Neohesperidin dihydrochalcone（NHDC）is an efficient,non-toxic,low-energy sweetener,which possesses the functions of flavor modifying and bitter inhibiting,and has broad application prospect in food industry.Summarize NHDC＇s structure,property and progress in synthetic methods.NHDC is obtained by alkaline hydrogenation of neohesperidin.Due to the insufficient source of neohesperidin,the synthetic methods of neohesperidin are introduced including chemical method through naringin and biological method through hesperidin with abundant supply.Focus on providing an overview of flavor-modifying application and physiological activity of NHDC.NHDC possesses masking bitter characteristics and enhancement effects on sweetness,flavor;it has remarkable antioxidant and free radical scavenging activities,and possesses physiological activity of reducing cholesterol and blood sugar,inhibiting secretion of gastric acid and activity of alpha-amylase.Since NHDC behaves excellent in flavor modifying and physiological activity,it is a promising functional sweetener.

关 键 词：新橙皮苷二氢查耳酮 调味 生理功能 

分 类 号：TS201.1[轻工技术与工程—食品科学]