食品科学

• 基础研究 • 上一篇    下一篇

β-环糊精对安赛蜜口感修饰的研究

彭业芳,温辉梁*   

  1. 南昌大学 食品科学与技术国家重点实验室,江西 南昌 330047
  • 出版日期:2013-07-15 发布日期:2013-06-28
  • 通讯作者: 温辉梁

Using β-Cyclodextrin to Modify the Taste of Acesulfame K

PENG Ye-fang,WEN Hui-liang*   

  1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
  • Online:2013-07-15 Published:2013-06-28
  • Contact: WEN Hui-liang

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

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