食品科学 ›› 2001, Vol. 22 ›› Issue (6): 13-18.

• 基础研究 •    下一篇

高甜度蔗糖衍生物的研究(Ⅰ)──三氯蔗糖及其制备原理

 郑建仙, 李璇   

  1. 华南理工大学食品与生物工程学院
  • 出版日期:2001-06-15 发布日期:2012-02-16

Study on High Sweetness Sucrose Derivaties(Ⅰ) ──Processing Mechanism of Sucralose

 ZHENG  Jian-Xian, LI  Xuan   

  • Online:2001-06-15 Published:2012-02-16

摘要: 三氯蔗糖是一种全新概念的食品甜味剂,具有甜度高、甜味特性好、安全性高等突出优点,代表着当前强力甜味剂的最高成就。目前全世界仅英国Tate &Lyle公司有生产,但其生产技术尤其是核心步骤与工艺参数秘而不宣。本文首先讨论蔗糖卤代衍生物的增甜原理,及通过全基团保护法制备三氯蔗糖的原则。

关键词: 蔗糖卤代衍生物, 三氯蔗糖, 强力甜味剂, 全基团保护法

Abstract: Sucralose is a wholely-new concept of food additive.Due to its high sweetness,excellent sweet characteristics and high safety,sucralose is regarded as the highest accomplishment of intense sweetener.Up to now,it can only be produced by Tate &Lyle Company in Britain,Whose manufacture technologies,especially key steps and parameters,are still kept highly secret.This article discussed the sweetness-enhancing mechanism of sucrose halogenated derivatives and their synthesis mechanism.

Key words: Sucrose halogenated derivatives Sucralose Intense sweetener Hologroup protected method synthesis