摘要
阿斯巴甜是一种非碳水化合物类的人造甜味剂,甜度为一般蔗糖的200倍,在pH为3～5的环境中最为稳定,在高温或高pH下会水解至丧失甜味。阿斯巴甜被广泛应用于药剂加工和食品加工中,但其安全性仍存在争议,可能具有神经毒性和致癌性。本文就阿斯巴甜的致癌性、神经毒性等毒性作用,及其合成影响因素进行综述。
Aspartame is a non-carbohydrate artificial sweetener with about 200 times the sweetness of sucrose. Aspartame is most stable at pH 3-5, but may hydrolyze into its constituent amino acids under conditions of elevated temperature or high pH. Aspartame is widely used in pharmaceutical and food processing, but its safety is still controversial and it may be neurotoxic and carcinogenic. This article reviews the toxic effects of aspartame such as carcinogenicity and neurotoxicity, and the factors affecting its synthesis.
作者
王子涵
李喜泉
杨巍巍
WANG Zihan;LI Xiquan;YANG Weiwei(Undergraduate of Grade 2016,Shenyang Medical College,Shenyang 110034,China;Department of Nutrition and Food Hygiene)
出处
《沈阳医学院学报》
2018年第6期562-564,共3页
Journal of Shenyang Medical College
基金
辽宁省科学技术厅社发攻关及产业化重点研发项目
关键词
阿斯巴甜
致癌性
神经毒性
aspartame
carcinogenicity
neurotoxicity
