pH和温度对8种甜味剂甜味释放特征的影响  

Effect of pH and Temperature on Sweetness Profiles of Eight Sweeteners

作　　者：韩仁娇 卞金梅 王彩云 何剑 SUN Peiwen 杨吉武 云战友 钟芳[3] 夏熠珣[3] HAN Renjiao;BIAN Jinmei;WANG Caiyun;HE Jian;SUN Peiwen;YANG Jiwu;YUN Zhanyou;ZHONG Fang;XIA Yixun(Inner Mongolia Research Center of Diary Technology Co.,Ltd.,Hohhot 010110,China;Inner Mongolia Yili Industrial Group Co.,Ltd.,Hohhot 010110,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]内蒙古乳业技术研究院有限责任公司,内蒙古呼和浩特010110 [2]内蒙古伊利实业集团股份有限公司,内蒙古呼和浩特010110 [3]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2023年第5期1-11,共11页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(32001628);江苏省青年基金项目(BK20200596);江南大学未来食品中心基本科研项目(JUSRP52029A)。

摘　　要：为探究pH和温度对8种不同甜味剂(蔗糖、果葡糖浆、麦芽糖醇、山梨糖醇、低聚果糖、甜菊糖苷00、甜菊糖苷07和甜菊糖苷14)甜味动态释放特征的影响规律,先通过成对比较法、量值估计法和单因素方差分析,确定了在常温中性条件下,与5 g/dL蔗糖甜度相等的其他7种甜味剂质量浓度。进一步通过时间-强度法(time-intensity)描绘了8种甜味剂在常温中性(25℃、pH 7.0)、常温酸性(25℃、pH 4.5)和低温中性(4℃、pH 7.0)3种条件下的甜味动态释放特征。结果表明,对于大部分样品而言,酸性和低温条件均会降低最大甜味强度,其中,酸性条件对果葡糖浆和甜菊糖苷类样品的降低效果高于低温条件,而对于糖醇类、蔗糖和低聚果糖等样品,低温条件降低效果更显著。此外,各样品的整体甜味持续时间也受到酸性和低温条件的抑制而缩短,且低温条件影响更显著。因此,酸性或低温条件都会抑制不同甜味剂的甜味释放强度或释放时间,但影响程度不同;相比而言,3种条件下,在甜味动态释放特征及变化趋势上,与蔗糖的表现最为接近的是山梨糖醇,其次是果葡糖浆和低聚果糖。In order to explore the impact of pH and temperature on the temporal sweetness profiles of eight different sweeteners(sucrose,fructose syrup,maltitol,sorbitol,fructooligosaccharide,steviol glycoside 00,steviol glycoside 07 and steviol glycoside 14),this study first determined the concentration of the other seven sweeteners that had equivalent sweetness as 5 g/dL sucrose under neutral conditions at room temperature through paired comparison test,magnitude estimation method and single factor variance analysis.Further,the time-intensity method was used to describe the temporal sweetness profiles of eight sweeteners under three conditions including room-temperature-neutral(25℃,pH 7.0),room-temperature-acidic(25℃,pH 4.5)and low-temperature-neutral(4℃,pH 7.0).It was found that both acidity and low temperature could decrease the maximum sweetness intensity for most of the samples.Acidic conditions had a significantly higher reduction effect on fructose syrup and steviol glycoside samples than low-temperature conditions,while low-temperature conditions had a more significant reduction effect on sugar alcohols,sucrose and fructooligosaccharide.In addition,the overall sweetness duration of each sample was also inhibited and shortened under acidic and low-temperature conditions,with a more significant impact from low-temperature conditions.Therefore,acidic or low-temperature conditions could both inhibit the sweetness release intensity or release time of different sweeteners,but to varying degrees.Overall,in terms of temporal sweetness profiles and change trends under the three conditions,the closest performance to sucrose was sorbitol,followed by fructose syrup and fructooligosaccharide.

关 键 词：时间-强度法 甜味剂 甜味动态释放特征 PH 温度 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS241[轻工技术与工程—食品科学与工程]