摘要
甜菊糖苷是一种天然甜味剂,具有高甜度、低热量特性,可替代蔗糖应用于食品、医药、日化用品等领域,开发前景广阔。甜菊糖苷可以通过物理、化学、生物等方法制备。甜菊糖苷具备多种重要的生物活性功能,如抗氧化、辅助降血糖和降血压、抑癌作用等。综述甜菊糖苷的理化性质、功能特点及其在食品工业中的应用情况,以期为甜菊糖苷的进一步开发利用提供参考意见。
As a natural sweetener,stevia glycoside has high sweetness and low calorie properties.It can be widely used in food,medicine,daily chemicals and other fields instead of sucrose,so it has a bright future.It can be prepared by physical,chemical and biological methods.It has a variety of important biological activities,such as antioxidant function,auxiliary hypoglycemic,hypotensive function,anti-cancer effect and so on.The physicochemical properties,functional characteristics and application of stevia glycoside in food industry were reviewed in order to provide reference for further development and utilization of stevia glycosid.
作者
黄伟志
HUANG Wei-zhi(People's Government of Xiancun Town, Zengcheng District, Guangzhou 511335, Guangdong, China)
出处
《江苏调味副食品》
2021年第4期5-9,13,共6页
Jiangsu Condiment and Subsidiary Food
关键词
甜菊糖苷
理化性质
功能
应用
stevia glycosid
physical and chemical properties
function
application
