摘要
从分子化学结构角度出发,再一次论述分析了甜度、甜味与苷元的C连接部位和糖基种类、葡糖基数的关系;论证了甜菊糖苷甜味带苦涩后味的根本原因和事实,并详尽列出应用文献。
Besing on the chemical structure of molecules,the sweetness,sweet and daidzein to connect parts of the c-type and sugar,glucose base of the relationship were analyzed again. The cause of the mechanism of bitter after-taste of stevioside was introduced.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第5期417-420,共4页
Science and Technology of Food Industry
关键词
分子化学结构
苷元
葡糖基
主要功能基
助味基
成因机理
molecular structure of chemistry
aglycone
glucosyl
the main functions of the base
help flavor base
causes of the mechanism.
