| Summary: | 碩士 === 國立臺灣大學 === 食品科技研究所 === 91 === In the sense of taste, taste of sweet has always to be the important part of it. In general, sugar is always be added to reach the taste of sweet needed. In the recent years, people have more physique consciousness; to avoid dental caries, fatness and cardiovascular diseases by intake too much sugars, low calorific food requirement increasingly day by day. Sugar alcohols have been popularly used in food products, according to its taste are similar to sucrose, which can be accept by the mass population, and it also can use with Aspartame to induce sense of sweet taste.
In this research, capillary zone electrophoresis was used to build up a basic analysis model to identify the sugar alcohols in food, such as sugar free chewing gum. Result show by using the 20 mM PDC (2,6-pyridindicarboxylic acid) / 0.5 mM CTAB (N-Cetyl-N,N,N-trimethyl ammonium bromide) pH 12.4 electrolyte, using this highly alkaline conditions were used in order to confer a negative charge of sugar to cause electrophoresis rate different; this method can separated monosaccharide , disaccharide, and a part of sugar alcohols standard. On the other hand, the electrolyte of 150 mM Borate pH 12.4 will react with sugar alcohols product complex compound, confer a negative charge of it to cause electrophoresis rate different; this method can separation sugar alcohols effectively.
Using this analysis model on food product, by detect fruit juices, the result has show in this four kind of fresh crush juice all contain glucose and fructose. In the part of analysis sugar free chewing gums, result has show in the test product all have no monosaccharide and disaccharide, the sugar alcohols they contain are xylitol, sorbitol and mannitol.
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