冷却和搅拌条件对蒸气喷射制备淀粉－油脂复合.doc

國立宜蘭大學食品科學系碩士班專題討論 題目：糖醇在食品中的應用與其分析方法 Application and determination of sugar alcohols in food. 研究生專題討論書面摘要 指導教授： 報 告 者： 報告日期： 張永鍾 老師 孔繁敏 200 摘 要 糖醇由醛糖轉化而成，由於擁有低甜度、低卡路里和不會造成齲齒以及不會使血糖快速上升的優點，近年來廣泛應用作為食品甜味劑。糖醇的種類可分為單糖醇與雙糖醇，在糕點、口含錠糖果、口香糖和果汁類等食品中，主要應用的單糖醇有甘露糖醇(mannitol)、山梨糖醇(sorbitol)、木糖醇(xylitol)、丁四醇(erythritol)，而雙糖醇則有乳糖醇(lactitol)、麥芽糖醇(maltitol)和異麥芽酮糖醇(isomaltitol，又稱為巴糖醇，palatinitol)等。糖醇常見分析的方法有高效能液相層析法(HPLC)、氣相層析質譜法(GC-Mass)、高效陰離子交換層析搭配脈衝安培檢測(HPAEC-PAD)和毛細管電泳法(CE)等，由於糖醇不具電荷且彼此之間結構相近，又缺乏強力的紫外光吸收結構，因此定量上必須採用衍生化方法來改善解析度與靈敏度，然而繁雜耗時又不易控制的衍生化過程使其應用受限。毛細管電泳擁有快速、高分離效率及微量分析的優點，因此若利用硼酸根可以和糖醇錯合而帶負電的特性，同時搭配間接偵測法進行毛細管電泳分析，即可免去繁雜的衍生化過程而能直接分離與定量糖醇。 關鍵字：糖醇、食品分析、毛細管電泳法 Abstract Sugar alcohols, also called alditols, are the reduced forms of the parent aldoses. Although they are inferior to the parent sugars in sweetness, they have recently attracted interest as food additives because of various advantages, e.g. low calories, won’t causes the dental caries and influence the blood sugar. Sugar alcohols are widely used in confectionery products, chewing gums, and mixed juices, e.g. mannitol, sorbitol, xylitol, erythritol, lactitol, maltitol, isomaltitol. The general analysis methods of sugar alcohols have high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-Mass), high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD), and capillary electrophoresis (CE).The difficulty in sugar alcohols analysis can be attributed to at least two factors: (1) presence of many structural isomers and (2) lack of an easy detection method, e.g. UV absorbance or fluorescence. Several drawbacks are often encountered in the derivatization method. Firstly, the reactivity of derivatizing reagent for different analytes could be very different, making the process difficult to control. Secondly, more than one adduct could form for each analyte, resulting in a complicated separation problem. Thirdly, the derivatization is often time-