甜菊糖苷类物质的功能性研究进展.pdfVIP

264 2015, Vol.36, No.17 食品科学 ※专题论述 甜菊糖苷类物质的功能性研究进展 万会达，李 丹，夏咏梅* （江南大学食品科学与技术国家重点实验室，化学与材料工程学院，江苏 无锡 214122 ） 摘  要：甜菊糖苷是一类从甜叶菊叶子中提取的高甜度、低热值的甜味剂，是一种非常理想的蔗糖替代品。毒理学 实验表明，甜菊糖苷不具有致畸、致癌和致突变毒性。除了作为优良的甜味剂应用在食品、饮料中，甜菊糖苷还表 现出许多功能活性，如降血压、降血糖、抗肿瘤、抑菌、抗腹泻、增溶等。由于甜菊糖苷的结构可调性，可以对其 进行定向修饰，得到更多具有潜在应用价值的衍生物，这方面的研究对于甜菊糖苷的深入开发利用具有重要意义， 本文将围绕近几年有关甜菊糖苷功能性的研究展开讨论。 关键词：甜菊糖苷；甜菊苷；功能性 Progress in Functions of Steviol Glycosides * WAN Huida, LI Dan, XIA Yongmei (School of Chemical and Material Engineering, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China) Abstract: Steviol glycosides are high-potency and low-calorie sweeteners extracted from the leaves of Stevia rebaudiana. They are considered as the most ideal alternative to sucrose. In toxicological tests, steviol glycosides do not exert serious acute toxic, genotoxic, or carcinogenic effects. In addition to being an excellent sweetener, steviol glycosides possess a lot of functional attributes such as anti-hypertensive, anti-hyperglycaemic, anti-tumour, antibacterial, anti-inflammatory, etc. Owing to their highly adjustable structures, steviol glycosides have been used as precursors for the synthesis of the derivatives which have many potential applications. Recent progress in understanding the functions of steviol glycosides is discussed in this review to guide future exploitation of these bioactive compounds. Key words: steviol glycosides; stevioside; functionality 中图分类号：Q946.3 文献标志码：A 文章编号：1002-6630 （2015 ）17-0264-06 doi:10.7506/spkx1002-6630-201517049