摘要
本文从分子化学结构的角度出发,论述分析了甜菊糖苷甜中带苦涩后味的根本原因,甜度、甜味与苷元的C连接部位和连接葡糖基数的关系;对于现今改进甜菊糖苷的苦涩味的酶化方法,作了深入的比较、论证,并指出新的科学技术方法。
From molecular structure of chemistry, picric in stevioside, sweetness, the relation between sweetness, aglycone join position and join glucosyl quantity were discussed in the paper. Enzyme catalysis improve picric of total stevioside introduced and offer new technique method.
出处
《中国食品添加剂》
CAS
2007年第3期46-53,共8页
China Food Additives
关键词
分子化学结构
苷元
葡糖基
转移酶酶化
成因机理
molecular structure of chemistry
aglycone
glucosyl
transferase
mechanism
