食品科学
• 基础研究 • 上一篇 下一篇
彭业芳,温辉梁*
出版日期:
发布日期:
通讯作者:
PENG Ye-fang,WEN Hui-liang*
Online:
Published:
Contact:
摘要:
将β-环糊精(β-CD)与安赛蜜(AK糖)进行复配,研究β-CD对AK糖不良口感的遮掩效果。通过甜度测定和感 官评定,确定添加一定量的β-CD增加了AK糖的甜度,降低了苦后味。通过紫外分光光度计和红外光谱仪的检测, 发现β-CD对AK糖有包合作用,对改善AK糖不良口感起到了积极的作用。
关键词: 安赛蜜, &beta, -环糊精, 甜度, 包合作用
Abstract:
In the present study, the masking effect of β-cyclodextrin on the unpleasant taste of acesulfame K was investigated. Sweetness measurement and sensory evaluation showed that the addition of appropriate amount of β-cyclodextrin increased the sweetness of acesulfame K and reduced the lingering bitterness. UV and infrared analysis demonstrated that inclusion of acesulfame K by β-cyclodextrin which played a positive role in improving the taste of acesulfame K.
Key words: acesulfame K;&beta, -cyclodextrin;sweetness;inclusion
中图分类号:
TS264.9
彭业芳,温辉梁*. β-环糊精对安赛蜜口感修饰的研究[J]. 食品科学, doi: 10.7506/spkx1002-6630-201313026.
PENG Ye-fang,WEN Hui-liang*. Using β-Cyclodextrin to Modify the Taste of Acesulfame K[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201313026.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201313026
https://www.spkx.net.cn/CN/Y2013/V34/I13/118