论蔗糖衍生物结构与甜度的相互关系  

Study on the Relationship Between Structure and Sweetness of Sucrose Derivatives

作　　者：郑建仙[1] 饶志娟[1] 贾呈祥[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品科学》2003年第5期29-33,共5页Food Science

基　　金：国家自然科学基金资助项目(29906003)

摘　　要：蔗糖含有三个第一类羟基和五个第二类羟基,其甜度与分子上的八个羟基密切相关。使用高度亲油性氯原子,取代蔗糖分子的葡糖基和果糖基上特殊位置的羟基,可以使蔗糖甜味明显增强,这些特殊位置包括C-4、C-1'、C-4'和C-6',而C-6上的取代则可能导致甜味降低甚至产生苦味。高甜度蔗糖衍生物的分子结构具有很强立体专一性,研究蔗糖衍生物的结构-甜度之间关系,具有十分重要的意义。目前,AH-B-γ理论和多点结合(MPA)理论都被用来解释蔗糖衍生物等甜味分子的甜味机理。Sucrose possessed eight hydroxyl positions suitable for derivation of three primary and five secondary hydroxylgroups. These eight hydroxyl groups were responsible for the sweetness of sucrose. Strong enhancement of sweetness ofsucrose has been achieved by replacing specific hydroxyl groups, namely those at C-4, C-1', C-4' and C-6', in the glucosyl andthe fructoside units of sucrose, but not at the 6-OH group, with highly lipophilic chlorine atoms. The high sweetness intensityof sucrose derivatives was very stereospecific. Thus it was important to research on the relationship between structure andsweetness of sucrose derivatives. Today, the sweetness mechanism of sucrose derivatives was essentially explained by the AH-B-γtheory and the multipoint attachment theory.

关 键 词：蔗糖衍生物 甜度 分子结构 AH-B-γ理论 多点结合理论 甜味机理 

分 类 号：TS241[轻工技术与工程—制糖工程]