甘草酸作为甜味剂的研究进展

Research progress of glycyrrhizin sweetener

甘草酸是从药用植物甘草根茎中提取出来的一种具有特殊甜味及多种生理功能的有效活性成分,是甘草甜味的主要来源,具有抗病毒、抗氧化、抗过敏、免疫调节等生理功能,具有安全无毒、甜度高、热能低等特点。在现代食品生产中,甘草酸作为甜味剂、抗氧化剂、抗菌剂、起泡剂和增味剂等,广泛应用于甜点、酱制品、饮料、啤酒、肉类等食品中,是重要的天然食品添加剂。本文重点介绍了甘草酸作为甜味剂在体内的代谢途径、作用机制及其在食品甜味剂领域的开发利用现状,总结了甘草酸作为甜味剂存在的问题,并提出其研究和应用前景。甘草酸作为天然低能量的甜味剂,能较好的避免机体损伤且同时满足人类对甜味的需求,是比较理想的天然非营养性甜味剂,具有进一步开发的潜在价值。

Glycyrrhizin is an effective ingredient with special sweet taste and various physiological functions extracted from the rhizome of licorice. It has anti-virus,anti-oxidation,anti-allergy,immune regulation and other physiological functions,with non-toxic,high sweetness,low calorie and other characteristics. In modern food production,glycyrrhizin,as sweetener,antioxidant,antibacterial,foaming agent and flavor enhancer,is widely used in dessert,sauce products,beverages,beer,meat and other foods,is an important natural food additive. In this paper,the mechanism of glycyrrhizin as sweetener,its metabolic pathway in vivo and its current development and utilization in food sweetener were summarized. Besides,we described the existing problems of glycyrrhizin as sweetener. Meanwhile,we presented the prospect of its research and application. As a natural low-energy sweetener,glycyrrhizin can avoid the injury of human body and meet the demand of sweet taste. It is an ideal natural non-nutritive sweetener and has potential value for further development.