芳氧羧酸类化合物在高糖食品中的应用及其检测方法研究  

The Investigation on the Applications of Aryloxycarboxylic Acids on High-sugar Food and Its Detection Technique

作　　者：朱文亮[1] 吴炜亮[1] 黄翠莉[1] 崔海萍[1] 何春林 

机构地区：[1]广东产品质量监督检验研究院,国家食品质量监督检验中心(广东),广东佛山528300 [2]广东省肇庆市食品药品检验所,广东肇庆526060

出　　处：《广东化工》2015年第1期60-61,共2页Guangdong Chemical Industry

基　　金：国家质检总局科技计划项目(2013QK277)

摘　　要：甜味抑制剂是指具有抑制糖类物质甜味的一类天然的或人工合成的化合物,是一种新型的食品添加剂。本文对在食品使用最广泛的甜味抑制剂芳氧羧酸类化合物进行了综述,介绍了其安全性及其抑制甜味的机理。此外,本文综述了芳氧羧酸类化合物在高糖食品中的应用和相应的检测方法。Sweetness inhibitor is one of the novel food additives, which is one kind of natural or synthetic chemicals possessing the property of inhibition of the sweetness of saccharides. This paper had reviewed the aryloxycarboxylic acids which is the sweetness inhibitor most widely used in food manufacture and its safety and mechanism of sweetness inhibition. Further, aryloxycarboxylic acids employed in the high sugar food and its corresponding detection methods are also reviewed.

关 键 词：芳氧羧酸类化合物 高糖食品 抑甜机理 检测 

分 类 号：TS202[轻工技术与工程—食品科学]