【作者】 陈刚； 于淑娟；

【Author】 Chen Gang~1,Yu shu-juan~1 (1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510641,China)

【机构】 华南理工大学轻工与食品学院；

【摘要】 研究分析了加热时间、温度和pH对于阿斯巴甜热稳定性的影响以及产物苯丙氨酸的产生与阿斯巴甜减少之间的对应关系。方法:通过单因素试验(包括反应时间、温度和pH),在高压反应釜中进行反应来制备样品;HPLC在210nm波长处进行检测。结果表明:阿斯巴甜和苯丙氨酸受反应温度、pH和反应时间的影响,其中温度和pH影响较大。更多还原

【Abstract】 Effects of high temperature on the content of Aspartame and Phenylalanine were examined through analyzing pH、reactive time and temperature.Method:Through single-factor experiment including pH、reactive time and temperature,sample were produced in the High-pressure reactor;then using the HPLC to detect the sample at 210nm.The results indicated that Aspartame and Phenylalanine were influenced by pH、reactive time and temperature,especially by pH and temperature.更多还原