新型功能甜味剂——三叶苷

New functional sweetener——Trilobatin

三叶苷由于其独特的生物活性及风味特性,成为近年国际上一种新兴的功能型甜味剂,在食品领域有着广泛的应用。对三叶苷的植物来源、理化性质、分离纯化方法、检测方法及生物活性进行了综述,重点叙述了三叶苷的检测方法及生物活性,旨在为三叶苷的合理有效开发利用,提供参考依据。三叶苷具有多植物基源,在我国主要分布于木姜叶柯叶片之中,但各地样品叶片中三叶苷含量具有显著的差异,提示对此植物资源的品种与采收期仍需进行更深入的研究。木姜叶柯是一种速生乔木,在我国各地均有分布,植物资源蕴藏量大,可为三叶苷提供充足的原料基础。三叶苷具有降血糖、抗氧化、抗炎、抗肿瘤等作用,甜味口感良好,有望成为继甜菊糖苷、罗汉果甜苷之后,又一天然高倍甜味剂。

With its special biological activity and flavor,trilobatin has become a new functional sweetener and is applied in food industry internationally.This study summarizes plant source,physical and chemical properties,separation and purification,detection method and biological activity.The purpose is to provide a reference for proper usage of trilobatin.Among several plant sources,trilobatin was found mainly in the leaf of Lithocarpus litseifolius in China.However its content was significantly different from different areas,which leads to further study of the plant species and harvest period.It is a fast-growing tree,Lithocarpus litseifolius grows all over the country,its abundant provide rich resources for trilobatin.Trilobatin has a nice sweet taste and biological activities,such as hypoglycemic action,antioxidation,anti-inflammatory and anti-tumor.Therefore,trilobatin would be a new natural high-power sweetener like stevioside and mogroside.