文献类型：期刊文献

中文题名：新橙皮苷二氢查尔酮的复配及复配甜味剂的研制开发

英文题名：Formulation of neohesperidin dihydrochalcone(NHDC)blends and development of compound sweeteners

作者：牛亦婷[1];朱会绕[1];谢新春[2];胡国华[1]

机构：[1]华东理工大学,上海200237;[2]武汉华甜生物科技有限公司,鄂州436070

年份：2025

卷号：36

期号：9

起止页码：58

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

语种：中文

中文关键词：新橙皮苷二氢查尔酮;复配;甜味剂

外文关键词：neohesperidin dihydrochalcone(NHDC);blending;sweetener

摘要：通过感官评定和电子舌的测定试验研究了新橙皮苷二氢查尔酮(NHDC)与其它高倍甜味剂、低聚糖和糖醇的复配效果,结合增效系数和电子舌主成分分析,结果表明:NHDC与安赛蜜、三氯蔗糖、糖精钠具有良好的协同性,复配甜味剂的甜度及口感显著提高;NHDC与赤藓糖醇和低聚异麦芽糖复配,可以使甜味剂的口感更接近蔗糖的风味。
The blending effects of Neohesperidin dihydrochalcone(NHDC)in combination with various high-intensity sweeteners,oligosaccharides,and sugar alcohols were investigated using sensory evaluation and electronic tongue measurements.The results showed that the combination of NHDC with acesulfame potassium(Ace-K),sucralose,or sodium saccharin demonstrated outstanding synergy and significant enhancement of overall sweetness intensity.When NHDC was combined with erythritol or isomalto-oligosaccharide,the resulting sweetener blends exhibited taste characteristics more closely resembling those of sucrose.