摘要
以2-(4-甲氧基苯氧基)丙酸(HPMP)和碳酸锌为原料,通过化学合成法制备了2-(4-甲氧基苯氧基)丙酸锌(Zn-PMP),再采用感官评定法研究了Zn-PMP对甜味、苦味、酸味、咸味、鲜味这5种基本口感的影响以及不同浓度Zn-PMP对蔗糖、果糖、葡萄糖、阿斯巴甜、安赛蜜、糖精钠这6种甜味剂的甜味抑制效果,最后比较了Zn-PMP和HPMP的甜味抑制效力。结果表明:Zn-PMP是一种有效的甜味抑制剂,添加200mg/kg的Zn-PMP就能够显著降低蔗糖的甜味,但它不会对其他4种基本口感造成显著影响,同时还发现它可以有效抑制蔗糖、果糖、葡萄糖、阿斯巴甜、安赛蜜、糖精钠这6种甜味剂的甜味。此外,通过Zn-PMP与HPMP的甜味抑制效果比较实验,发现Zn-PMP的甜味抑制效果与HPMP相当,但它能减少其它杂感,即口感优于HPMP。
Zinc 2 -（4 - methoxyphenoxy） propanoic acid（Zn-PMP） was synthesized by chemical method,with 2 -（4 - methoxyphenoxy） propanoic acid（HPMP） and zinc carbonate.The effects on inhibition of sweetness,bitterness, sour,salty and umami were measured by sensory assessment.Anti—sweetness efficiency on sucrose,fructose, glucose,aspartame,acesulfame - K and Na - saccharin was studied.Finally,the efficiency of Zn - PMP and HPMP was compared.The results showed that Zn - PMP was a potential sweetness inhibitor;the sweetness intensity was significantly reduced with 200mg/kg Zn - PMP,while the other 4 basic tastes were not affected.Moreover,its inhibition on sucrose,glucose,fructose,aspartame,acesulfame - K was better than HPMP.and Na - saccharin.And the inhibition efficiency was nearly the same with HPMP,whereas it could reduce undesired tastes,namely,its flavor was better.
出处
《中国食品添加剂》
CAS
北大核心
2012年第5期219-223,共5页
China Food Additives
