山梨醇的性质及其在食品中的应用研究进展  

Properties of sorbitol and research progress of its application in food

作　　者：陈娟[1] 李颖[1] 朱永军[1] 毛延妮[1] CHEN Juan;LI Ying;ZHU Yong-jun;MAO Yan-ni(Department of Food Science,Yantai Nanshan University,Yantai 265713,Shandong,China)

机构地区：[1]烟台南山学院食品系,山东烟台265713

出　　处：《粮食与油脂》2018年第8期7-9,共3页Cereals & Oils

摘　　要：介绍了山梨醇的理化性质、生理功能和安全性,阐述了其在食品领域的应用研究现状。The physical and chemical properties,the physiological functions and the safety of sorbitol were described.Its application research status in the fi eld of food was reviewed.

关 键 词：山梨醇 理化性质 生理功能 

分 类 号：TS201.2[轻工技术与工程—食品科学]