甜菊糖

甜菊糖对变形链球菌的生长、产酸和粘附影响的体外实验

Effect of Stevia Sugar on Growth , Acid Production and Adherence of Streptococcus Mutans in Vitro

甜菊糖是一种天然的强力甜味剂，它的二种组分&甜菊苷和甜菊双糖C苷有苦味和不愉快的后味，会显著影响甜菊糖的味质。

Stevia sugar is an intense sweetener , and its two constitutents , stevioside and rebaudioside C have some bitterness and unpleasant aftertaste which greatly affect the sweetness .

活性炭pH对甜菊糖精制液甙含量的影响不同产地甜菊叶中莱鲍迪甙A含量比较研究

Effect of acticarbon pH on steviol glycosides within purified solution The Comparative Study on Rebaudioside A of Stevia leaf in Different Place of Origin

天然甜味剂甜菊糖具有较高的经济价值，其中最具开发价值的单体为莱鲍迪苷A（RA）。

Natural sweetener stevia glycosides have high economic value , among which rebaudioside A ( RA ) is the most valuable of all .

PYR树脂对甜菊糖的吸附与洗脱性能研究

Studies on the adsorption and desorption behavior of Pyr resin for Stevia glycosides

苦荞麦蛋白饮料的调味料添加剂为：甜菊糖0.02%、低聚果糖为0.2%、桔子香精0.001%；阿拉伯胶为0.2%、CMC为0.2%。

The beverage product was improved by adding stevioside 0.02 % , fructose 0.2 % , orange essence 0.001 % , gum Arabic 0.2 % , CMC 0.2 % and found steady and transparence .

通过全质构（TPA）分析可知，加入甜菊糖的酸奶在硬度、胶粘性、凝聚性和弹性方面与全蔗糖的酸奶并无显著性差别。

There were not significant differences among the yogurt with Stevia and sample with sucrose only on the hardness , adhesiveness , springiness and cohesiveness by texture profile analysis ( TPA ) .

研究了甜菊糖的甜味特性。分别采用量值估计法和定量描述分析（QDA）法评定了甜菊糖的相对甜度和其风味特征。

The measurements of the relative sweetness of the stevioside were accomplished using the method of magnitude estimation . And the flavor profiles of Stevia were evaluated by quantitative descriptive analysis ( QDA ) .

α－葡萄糖基甜菊糖的酶促合成反应（Ⅱ）

Synthesis of α - Glycosyl-Stevia Sugar Catalyzed by Glycosyltransferase (ⅱ)

甜菊糖生产污染微生物的鉴定

Identification on infected microorganisms in stevia sugar production

甜菊糖工业发展现状与前景

Current Development and Prospect of Stevioside Industry

实验结果表明甜菊糖是一种无致龋性的甜味剂，可能是一种有希望的蔗糖代用品。

The results showed that stevia sugar is a non-cariogenic sweetener , may bea hopeful substitute of sucrose .

用甜菊糖以不同比例取代冰红茶饮料中的蔗糖，采用喜好排序法对冰红茶饮料进行感官评定。

The iced black tea with different ratios of Stevia and sucrose was evaluated by hedonic ranking sensory method .

甜菊糖的苦味、涩味和金属味与蔗糖有显著差异，其它风味指标与蔗糖接近，甜菊糖最突出的不良风味是苦味。

The bitterness , astringent and metallic tastes were significantly different from those of sucrose . The remaining attributes of Stevia were close to sucrose .

调味型的普洱茶饮料以含终浓度为5×10~（-5）%康红专用香精，5×10~（-4）%甜菊糖为宜。

Compound tea drink should added 5 X 10-5 % special essence of Kang Shi-fu black tea and 5 X 10-4 % stevia into the tea liquid .

再次评估甜菊糖前，委员会认为必须为甜菊糖制订性质规范，确保化验物能代表有关商品。

Before reviewing stevioside again , the committee considered that it would be necessary to develop specifications to ensure that the material tested was representative of the commercial product .

综述了运用酶来改良天然甜味剂蔗糖、甜菊糖、甘草苷等以提高它们的应用性能的方法，并指出了目前该方法存在的问题及其今后的发展方向。

Natural sweetener , cane-sugar , stevia and liquiritin modified by enzyme methods are summarized , then the drawback and the development of enzyme modification of natural sweetener is described .

酸奶的粘度、持水性和脱水收缩敏感性随着甜菊糖添加量的增加略有下降，但并没有显著性的区别。

The viscosity , water holding capacity ( WHC ) and susceptible to syneresis ( STS ) were decreased with the amounts of Stevia increasing , while they were not significantly different .

结果表明：随着甜菊糖添加量的增加，酸奶的酸度和乳酸菌总数都有下降趋势，但总体下降趋势并不明显，且均达到国标要求。

The results indicated that the acidity and lactic acid bacteria counts of yogurt had a downward trend with the amounts of stevia increasing , but the overall downward trend was not obvious . Still the acidity and lactic acid bacteria counts of yogurt reached the national standards .

甜菊UDPG糖基转移酶基因的克隆和功能分析二、甜菊肌动蛋白和EF1α基因的克隆、序列分析和分子进化研究

Molecular Cloning and Function Analysis of UDPG Glucosyltransferase Gene 2 . Molecular Cloning , Sequence Analysis and Evolution of Actin and EF1 α Genes in Stevia Rebaudiana