甜味剂与人体健康的研究进展  

Progress of research on sweeteners and human health

作　　者：王思睿 仝涛 WANG Sirui;TONG Tao(Key Laboratory of Functional Dairy,Ministry of Education,Key Laboratory of Precision Nutrition and Food Quality,College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China;Key Laboratory of Safety Assessment of Genetically Modified Organism(Food Safety),Ministry of Agriculture and Rural Affairs,Beijing 100083,China;Beijing Laboratory for Food Quality and Safety,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,精准营养与食品质量重点实验室,教育部功能乳品重点实验室,北京100083 [2]农业农村部转基因生物安全评价重点实验室(食品安全),北京100083 [3]食品质量与安全北京实验室,北京100083

出　　处：《食品与发酵工业》2024年第17期371-379,共9页Food and Fermentation Industries

基　　金：北京市自然科学基金项目(7222249)。

摘　　要：该文系统地综述了甜味剂的分类、代谢特点和优势,并重点探讨了各类甜味剂与人体健康之间的关系。甜味剂根据来源和化学结构可分为天然和人工两大类,其代谢特点因具体类型而异。研究表明,过度摄入人工甜味剂可能与肥胖、糖尿病等疾病风险相关;而天然甜味剂(如糖醇类和甜菊糖苷等)可能具有调节肠道菌群、抗炎抗氧化、保肝等有益作用。该文为后续甜味剂加工方向提供参考,尤其为甜味剂与人体健康研究方向提供理论依据。This paper systematically reviews the classification,metabolic characteristics,and advantages of sweeteners,with a particular focus on exploring the relationship between various sweeteners and human health.Sweeteners can be classified into two main categories based on their sources and chemical structures:natural and artificial,each exhibiting distinct metabolic characteristics.Studies indicate that excessive consumption of artificial sweeteners may be associated with risks of obesity,diabetes,and other diseases,while natural sweeteners such as sugar alcohols and steviol glycosides may possess beneficial effects such as modulating gut microbiota,anti-inflammatory,antioxidant,and hepatoprotective properties.This paper provides a reference for subsequent sweetener processing directions,particularly serving as a theoretical basis for research on the relationship between sweeteners and human health.

关 键 词：甜味剂 天然甜味剂 人工甜味剂 人体健康 生理活性 

分 类 号：TS202.3[轻工技术与工程—食品科学]