食品科学 ›› 2010, Vol. 31 ›› Issue (9 ): 338-340.
• 专题论述 • 上一篇
孙传范1,李进伟2
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SUN Chuan-fan1,LI Jin-wei2
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摘要:
甜菊糖苷是一种低热能的高倍甜味剂。本文综述了甜菊糖苷的来源、提取分离、结构、安全性及其检测方法等方面的国内外研究进展,在此基础上,提出了今后甜菊糖苷研究发展方向。
关键词: 甜菊糖苷, 提取, 安全性, 检测方法
Abstract:
Steviosides is a low heat energy sweetener. The international research progress on the foundation, extraction, isolation, structure, security and detect method of steviosides are reviewed in this paper. The future research trends of stevioside are proposed.
Key words: steviosides, extraction, security, detect method
中图分类号:
TS221.21
孙传范1,李进伟2. 甜菊糖苷研究进展[J]. 食品科学, 2010, 31(9 ): 338-340.
SUN Chuan-fan1,LI Jin-wei2. Research Progress on Steviosides[J]. FOOD SCIENCE, 2010, 31(9 ): 338-340.
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