sucralose

Sucralose is a perfect and competitive sweetener as its high sweetness , strong security , powerful stability , pure sweet as well as no energy .

三氯蔗糖具有甜度高、无能量、安全性强、稳定性高以及甜味纯正等优点，是一种极具竞争力的完美甜味剂。

Application of sucralose in sugar free chocolate and chewing gums

三氯蔗糖在无糖巧克力和口香糖中的应用

Application of Thin Layer Chromatography in the Process for the Preparation of Sucralose

薄层色谱法在三氯蔗糖合成控制中的应用

Applications in Food Process of The New Type Edulcorant Sucralose

新型甜味剂三氯蔗糖在食品加工中的应用

Sweetness Mechanism of Sucrose ′ s Derivatives and its Application in Sucralose

蔗糖衍生物甜味剂的呈味机理及其在三氯蔗糖研究中的应用

Progress in Research and Application of High-intensity Sweetener Sucralose

甜味剂三氯蔗糖的合成工艺与应用研究进展

Research Progress and Development Prospect of High-intensive Sweetener & Sucralose

高甜度甜味剂&三氯蔗糖的研究进展及应用前景

Sensory evaluation of iced black tea drink containing sucralose

蔗糖素在冰红茶饮料中应用的感官鉴评

The total yield of sucralose was 19.54 % .

三氯蔗糖的总产率可达到19.54%。

Sucralose was purified by column chromatograph and determined by thin layer chromatograph .

采用薄层色谱法定性，以柱色谱法分离提纯三氯蔗糖。

Determination of Sucralose Contents in Soy Sauce and Oyster Sauce by HPLC

高效液相色谱法测定酱油、蚝油中三氯蔗糖的含量

High - intensity Sweetener sucralose : Application and Production Methods ③ Optimization of production technology and alleviation of labour intensity .

强力甜味剂三氯蔗糖的应用和生产工艺探讨③优化生产工艺，减轻劳动强度；

The structure of sucralose was also identified by the methods of IR , MS , NMR and elemental analysis .

并用红外光谱、质谱、核磁共振、元素分析等方法对三氯蔗糖的结构进行了鉴定。

The properties of synthesized sucralose are tested , which accord with the criterions .

终产物三氯蔗糖经过性能测试，符合其性能指标，达到工厂的要求。

Synthesis methods of sucralose by the selective chlorodeoxidation of sucrose were introduced in this paper .

介绍了以蔗糖为原料经脱氧、氯化衍生而得三氯蔗糖的合成方法。

A high performance liquid chromatography gradient method with an evaporative light-scattering detector has been developed for the determination of sucralose .

建立了食品中三氯蔗糖的提取、富集和净化等前处理方法，采用高效液相色谱法蒸发光散射检测器测定。

The researchers said future research would examine aspartame and sucralose in detail as well as other alternative sweeteners like stevia .

研究人员表示，未来的项目会对阿斯巴甜、三氯蔗，以及甜叶菊等其他甜味剂进行详细研究。

This article describes the production methods and application to high intensity sweet edulcorator sucralose , the best method is proposed base on synthetically evaluation .

介绍了高效甜味剂三氯蔗糖的合成工艺与应用。对各种工艺进行综合评价并提出较好的生产工艺。

Due to its high sweetness , excellent sweet characteristics and high safety , sucralose is regarded as the highest accomplishment of intense sweetener .

三氯蔗糖是一种全新概念的食品甜味剂，具有甜度高、甜味特性好、安全性高等突出优点，代表着当前强力甜味剂的最高成就。

And as that network spreads , JK Sucralose believes that demand for its sucralose is set to take off across the globe .

随着销售网络的蔓延，我们相信对捷康公司三氯蔗糖的需求会逐步扩展到全球每个区域。

The sweetness mechanism of sucralose and its derivatives is essentially explained by the AH - B - γ theory and the multipoint attachment theory .

AH，B，X理论和多点结合甜味理论都被用来解释三氯蔗糖及其衍生物的甜味肌理。

The researchers added artificial sweeteners to the animals ' drinking water . Those sweeteners included saccharin , aspartame and sucralose .

他们把糖精，阿斯巴甜和三氯蔗糖等人工甜料加进动物的饮用水中。

Synthesis of a New Cosolvent of Gasoline Blends , Sweetener Sucralose and 2-methoxyethyl - ( meth ) Acrylate

顺丁烯二酸二巯基乙酯新型汽油增溶剂、甜味剂三氯蔗糖、（甲基）丙烯酸甲氧基乙酯的合成

The synthesis of sucrose-b-acetate ( S-6-a ) is the key step in the synthesis of sucralose through di-enzymatic-chemico method .

蔗糖-6-乙酸酯（S-6-a）的制备，是双酶-化学联合法合成三氯蔗糖的关键步骤。

After selective chlorination of raffinose . sucralose is formed through hydrolyzing C-6 galactose group in the presence of galactosidases .

将棉籽糖选择性氯化后，利用半乳糖苷酶水解脱去C-6位上的半乳糖基，即可得到三氯蔗糖。

Sucralose is the best one among the artificial sweeteners that have been synthesized so far . Sucrose is the important intermediate and its synthesis is the key technology for the preparation of sucralose .

氯蔗糖是迄今为止人类开发的一种最完美的强力甜味剂，蔗糖-6-酯是制备三氯蔗糖的重要中间体，蔗糖-6-酯的制备是合成三氯蔗糖的关键技术之一。

At present , the scientists cannot explain how the sweeteners affect the bacteria or why the three different molecules of saccharin , aspartame and sucralose result in similar changes in the glucose metabolism .

目前，科学家尚无法解释甜味剂是如何影响这些细菌的，以及为什么在葡萄糖代谢过程中，糖精、阿斯巴甜和三氯蔗糖这三种不同的分子导致了类似的变化。

or noncaloric sweeteners like saccharin ( brand-name " Sweet'N Low " ) and sucralose ( " Splenda " ) .

或者无热量的甜味剂，比如糖精（品名：低脂糖）和三氯蔗糖（蔗糖素）。

AH , B , X sweet triangle theory is the most effective sweet theory at present . It successfully explains the action mechanism of intense sweeteners such as sucralose and takes an important directive role in food industry .

AH，B，X甜味三角理论是目前最有效的甜味学说，它成功解释了三氯蔗糖等强力甜味剂的作用机理，对食品工业具有重要的现实指导意义。

6-position hydroxyl group in sucrose is very important to making sucralose in high intensive sweetness . It is necessary to pre-protecting sucrose 6-position hydroxyl group in the process of sucralose preparation .

1蔗糖6-位羟基对维持三氯蔗糖的高甜度是绝对重要的，在三氯蔗糖合成中必须预先对蔗糖6-位羟基进行保护。