摘要
甜味抑制剂是指具有抑制糖类物质甜味的一类天然的或人工合成的化合物,是一种新型的食品添加剂。本文对在食品使用最广泛的甜味抑制剂芳氧羧酸类化合物进行了综述,介绍了其安全性及其抑制甜味的机理。此外,本文综述了芳氧羧酸类化合物在高糖食品中的应用和相应的检测方法。
Sweetness inhibitor is one of the novel food additives, which is one kind of natural or synthetic chemicals possessing the property of inhibition of the sweetness of saccharides. This paper had reviewed the aryloxycarboxylic acids which is the sweetness inhibitor most widely used in food manufacture and its safety and mechanism of sweetness inhibition. Further, aryloxycarboxylic acids employed in the high sugar food and its corresponding detection methods are also reviewed.
出处
《广东化工》
CAS
2015年第1期60-61,共2页
Guangdong Chemical Industry
基金
国家质检总局科技计划项目(2013QK277)
关键词
芳氧羧酸类化合物
高糖食品
抑甜机理
检测
Aryloxycarboxylicacids
High sugar food
Mechanism ofswectness inhibition
Detection
