天然甜味剂功能活性及应用研究进展  

Advancements in the Functional Activities and Application of Natural Sweeteners

作　　者：朱迪 宿玲恰 ZHU Di;SU Lingqia(Chi Forest(Beijing)Food Technology Group Co.,Ltd.,Beijing 100125,China;State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China)

机构地区：[1]元气森林(北京)食品科技集团有限公司,北京100125 [2]江南大学食品科学与资源挖掘全国重点实验室,江苏无锡214122

出　　处：《食品与生物技术学报》2024年第12期20-28,共9页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(32101884)。

摘　　要：过量摄入糖类严重威胁人类健康,可引发糖尿病、肥胖及龋齿等疾病,因此减糖已成为全球公共卫生战略,推动着低热量天然甜味剂的研究和开发。作者综述了D-阿洛酮糖、D-塔格糖、赤藓糖醇、木糖醇、甜菊糖苷、罗汉果甜苷这6种天然甜味剂的特性、制备方法、代谢与功能活性,并探讨了其未来发展方向。旨在指导食品开发者和消费者能够科学认知和使用天然甜味剂,为后续天然甜味剂的研究和市场推广提供参考。Excessive consumption of sugars poses numerous health risks to humans and can induce diabetes,obesity,and dental caries.Sugar reduction has become a global initiative,prompting the research and development of low-calorie natural sweeteners.The advancements in the attributes,production techniques,metabolism,and functions of six representative natural sweeteners,namely D-allulose,D-tagatose,erythritol,xylitol,steviol glycosides,and mogroside,and their practical applications were reviewed.The potential development directions of the sweetener industry were discussed.The aims are to ensure accurate awareness and proper utilization of natural sweeteners by both food developers and consumers and to provide guiding significance for future research and market expansion of natural sweeteners.

关 键 词：天然甜味剂 D-阿洛酮糖 D-塔格糖 赤藓糖醇 木糖醇 甜菊糖苷 罗汉果甜苷 

分 类 号：TS2[轻工技术与工程—食品科学与工程]