摘要
主要研究罗汉果浓缩汁及罗汉果甜甙对变形链球菌生长、产酸、粘附的影响,并与蔗糖、果糖、葡萄糖和木糖醇进行比较,探讨其作为天然高倍甜味剂的防龋效果。结果表明:变形链球菌在含罗汉果浓缩汁培养液中的生长速度和粘附性均显著低于蔗糖(P<0.05),但产酸性较高;在含罗汉果甜甙的培养液中几乎不生长繁殖,与木糖醇差异不显著(P>0.05)。研究结果表明:罗汉果浓缩汁是一种低致龋性蔗糖替代品,尤其是罗汉果甜甙,可作为保健型高倍甜味剂而广泛应用。
The effects of Luo Han Kuo concentrated juice （SE） and Luo Han Kuo mogrosides （SM） on the growing, fermenting and attaching of Streptococcus mutans （S. mutans ） in vitro were studied and contrast with sucrose, fructose, glucose and xylitol to evaluate their effects on preventing dental caries as sweet additives. The results indicated that the growth and attachment abilities of S. mutans in the medium containing SE were significantly lower than those of sucrose （P〈0.05）, but still with high fermentation. S. mutans could not grow in the medium containing SM, which had no signifi xylitol （P〉0.05）. Therefore, it can be concluded cant difference compared with that in the medium containing that Luo Han Kuo concentrated juice can substitute sucose as sweet additive with low ability of inducing caries, especially for Luo Han Kuo mogrosides, which will be applied widely as functional sweet additive with high sweet taste.
出处
《食品研究与开发》
CAS
北大核心
2010年第2期87-90,共4页
Food Research and Development
关键词
罗汉果浓缩汁
罗汉果甜甙
变形链球菌
防龋
甜味剂
Luo Han Kuo concentrated juice
Luo Han Kuo mogrosides
S. mutans
dental caries prevetion
sweet additive
