新型甜味剂-天门冬氨酰苯丙氨酸甲酯的双氧噁噻嗪盐的制备工艺研究

Preparing Sweetener salts starting from α-L-Aspartyl-L-phenylalanine methyl ester and 6-methyl- 1,2,3-oxathiazin-4 (3H) -one-2,2-dioxide acid

阿斯巴甜作为低热量、高甜度、非营养性甜味剂,却具有 热不稳定性和在水溶液中的稳定性受溶液的pH影响大 等缺点,使其在应用上受到一定的限制。本文通过把阿斯 巴甜和双氧噁噻嗪酸反应转化成盐,以改善其物理性质 和稳定性,从而得到一种新型甜味剂。

Aspartame is a low calorie and intense sweetener, but it has the disadvantage that its thermal stability is not good and the stability in solution is greatly influenced by the pH of the solution, which limits its applications. This paper studies a process for the preparation of sweetening salts starting from aspartame and 6-methyl-1,2,3 -oxathiazin -4 (3H) -one -2,2 -dioxide acid, to improve aspartame's stability.