3种天然甜味剂的风味、生理功能及应用研究进展

Research progress on the flavor, physiological functions and application of 3 kinds of natural sweeteners

中文关键词:  天然甜味剂  风味  生理活性  食品加工特性

英文关键词:natural sweetener  flavor and taste  health benefits  application characteristics in food

中文摘要:

      大量研究数据表明肥胖、糖尿病和心脑血管疾病的发生与日常糖分摄入过多相关密切。因此, 近年来高糖饮食引发的健康风险获得了各国政府与公众的极大关注, 国际消费市场对传统甜味剂蔗糖替代品的需求急剧增长。由于消费者对化学合成甜味剂的安全性一直有所顾虑, 甜度高、热量低、风味佳、兼具多重功能特性的天然甜味剂成为代糖产品开发研究的热点。目前已有部分口感与蔗糖接近的天然甜味剂产品实现了工业生产并应用于食品加工, 在甜味剂行业展现广阔的市场前景。本研究主要针对应用潜力巨大的3种天然甜味剂甜菊糖苷、罗汉果甜苷与D-阿洛酮糖的风味、功能及在食品中的应用进行概述, 为甜菊糖苷与罗汉果甜苷的风味改良以及D-阿洛酮糖的安全性评估等工作开展提供借鉴, 以期促进天然甜味剂的食品应用深入研究。

英文摘要:

      Numerous studies have shown that obesity, diabetes and cardiovascular diseases are associated with excessive daily sugar intake. As a result, the health risks associated with a high-sugar diet have received considerable attention from the governments and the public in recent years. Meanwhile, the demand for the substitutes of sucrose in the international consumer market has increased dramatically. Due to consumers' concerns about the safety of chemical synthetic sweeteners, natural sweeteners with high sweetness, low calorie, good flavor and multiple functional characteristics have become a hot spot in the research and development of substitute sugar products. At present, some natural sweetener products with taste similar to sucrose have been industrially produced and applied in food processing, showing broad market prospects in the sweetener industry. This paper summarized the flavor, function and application in food of 3 kinds of natural sweeteners with great application value, including stevia glycosides, mogrosides, and D-allulose, in order to provide references for the flavor improvement of stevia glycosides and mogrosides, as well as the safety evaluation of D-allulose, and promote the further research of natural sweeteners in food application.