CN105685760A - 转葡糖基化甜茶提取物及其制备方法与用途 - Google Patents
转葡糖基化甜茶提取物及其制备方法与用途 Download PDFInfo
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- CN105685760A CN105685760A CN201510941265.6A CN201510941265A CN105685760A CN 105685760 A CN105685760 A CN 105685760A CN 201510941265 A CN201510941265 A CN 201510941265A CN 105685760 A CN105685760 A CN 105685760A
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- glucosylation
- hydrangeae strigosae
- folium hydrangeae
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Abstract
本发明提供了一种增强消费品的口感的方法，特别是通过向消费品中混入嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物来增强消费品的口感的方法，还提供了包含嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物的消费品或口感增强组合物，该含嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物增强该消费品或口感增强组合物的口感，特别是甜蜜口感，更进一步提供了制备转转葡糖基化甜茶提取物的方法。
Description
相关申请状态
本申请是2014年12月17日提交的美国系列号14/571,723的部分继续，其内容经此引用全文并入本文。
技术领域
本发明涉及一种增强消费品的口感的方法，特别是通过向消费品中混入嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物来增强消费品的口感的方法，还涉及包含嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物的消费品或口感增强组合物，该含嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物增强该消费品的口感，特别是甜蜜口感。
背景技术
甜茶(RubussuavissimusS.Lee，“R.suavissimus”，也可称广西甜茶)(中文俗称甜茶叶)是其叶子用于酿造甜茶的植物。已经描述了含有来自甜茶的叶子或提取物的消费品如饮料、茶、牙膏、口香糖、除臭剂或片剂(CN102334576、CN102228298、CN102224902、CN102150775、CN102138887、CN101990968、CN101991051、CN101919464、CN101878839、CN101878721、CN101779718、CN101669642、CN101069533、CN1757295、CN1757293、CN1742598、CN1669458、CN1582702、CN1593174、CN1561849、CN1149419、JP2010041949、JP08317781、JP2009190990、JP2007290968、JP2006187253、JP2004166606、JP2002193733、JP2000041639、US2008/0311252和US2005/0152997)。
已经分离了甜茶的甜味成分，并确定了甜茶素为主要活性成分(Xu等人.(1982)ChemistryandIndustryofForestProducts2(2):38-41；Tanaka等人.(1981)Agric.Biol.Chem.45:2165-2166)。还已经描述了使用呋喃果糖苷酶、半乳糖基转移酶和葡糖基转移酶的甜茶素的酶法修饰。所得衍生物已经建议用作甜味调节剂或增强剂(Ishikawa等人.(1990)Agric.Biol.Chem.54(12):3137-3143；JPH02238890；Darise等人.(1984)Agric.Biol.Chem.48(10):2483-2488；Ohtani等人.(1991)Agric.Biol.Chem.55(2):449-453)。
发明内容
目前，已经预料不到地发现，葡糖基化甜茶素(glucosylatedrubusoside)和转葡糖基化甜茶提取物(transglucosylatedR.suavissimusextract)增强了消费品的口感。此类增强明显不同并独立于此前已知的甜味增强。当以特定水平使用时，葡糖基化甜茶素和转葡糖基化甜茶提取物提供了增强的口感而不会造成甜味的显著增加。葡糖基化甜茶素和转葡糖基化甜茶提取物因此特别可用于增强消费品的口感。
本发明提供了一种通过添加嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物来增强包含碳水化合物甜味剂(carbohydratesweetener)或人造甜味剂(artificialsweetener)的消费品的口感，特别是甜蜜口感的方法。含有各种浓度的甜茶素的甜茶提取物被酶法转葡糖基化至不同程度以制造转葡糖基化甜茶提取物。本发明进一步提供了口感增强组合物，其中该组合物包含嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物。
本发明的碳水化合物甜味剂包括但不限于例如蔗糖、果糖、葡萄糖、高果糖玉米糖浆、木糖、阿拉伯糖或鼠李糖，以及糖醇如赤藓糖醇、木糖醇、甘露糖醇、山梨糖醇或肌醇。本发明的人造甜味剂包括但不限于阿司帕坦、三氯蔗糖、纽甜、乙酰氨基磺酸钾、糖精或其组合。消费品包括例如食品(例如饮料)、调味品、药物组合物、膳食补充剂、营养食品、牙科卫生组合物、桌面甜味剂或化妆品。尤其被本发明涵盖的调味品包括NaturalSweetFlavor#2、蛇菊苷、莱鲍迪甙A、莱鲍迪甙B、莱鲍迪甙C、莱鲍迪甙D、莱鲍迪甙E、莱鲍迪甙F、杜克甙A、杜克甙B、甜菊苷、α-葡糖基甜菊苷、果糖基甜菊苷、半乳糖基甜菊苷、β-葡糖基甜菊苷、赛门苷、罗汉果苷IV、罗汉果苷V、罗汉果甜味剂、莫纳甜及其盐、甘草酸及其盐、仙茅甜蛋白、奇异果甜蛋白、应乐果甜蛋白、马槟榔甜蛋白、布那珍甜蛋白、hernandulcin、叶甜素、菝葜苷、根皮苷、trilobtain、白元参甙、欧亚水龙骨甜素、水龙骨皂苷A(polypodosideA)、枫杨皂苷A(pterocaryosideA)、枫杨皂苷B、无患子倍半萜甙(mukurozioside)、糙苏苷I、巴西甘草甜素I、相思子三萜甙A、青钱柳甙I或其组合。
发明详述
现在已经发现，作为纯化学品或作为植物提取物(例如甜茶提取物)的转葡糖基化产物的成分的葡糖基化甜茶素提供了令人惊讶的增强口感，特别是甜蜜口感。因此，本发明提供了制造和使用葡糖基化甜茶素或转葡糖基化甜茶提取物以增强各种应用中的消费品的口感，包括饮料、开胃菜(savory)、乳制品和糖果。
如本文中所用，甜茶提取物是来自甜茶叶子的醇提取物、醇与水提取物或水提取物。在某些实施方案中，该甜茶提取物富集甜茶素，其中甜茶素的含量为大约15％至大约95％。在一些实施方案中，该甜茶提取物含有大约50％至大约90％的甜茶素、大约60％至大约80％的甜茶素或大约70％至大约95％的甜茶素。优选地，甜茶提取物具有大约70％或更高的甜茶素含量。除非另行说明，百分比(％)按重量计。用于本发明的甜茶提取物可以获自商业来源，如本文中描述的那些。
本申请的转葡糖基化甜茶提取物通过以下方法制造：获得含有甜茶素的甜茶提取物，并将该甜茶提取物的甜茶素转葡糖基化以向该甜茶素增加葡萄糖单元，例如一个、两个、三个、四个、五个或超过五个葡萄糖单元。该甜茶提取物的转葡糖基化反应可以用任何合适的酶来进行，所述酶包括但不限于支链淀粉酶和异麦芽糖酶、β-半乳糖苷酶、糊精蔗糖酶或环糊精葡糖酸转移酶(cyclodextringluconotransferase)，支链淀粉、麦芽糖、乳糖、部分水解的淀粉和麦芽糖糊精是供体(Lobov等人.(1991)Agric.Biol.Chem.55:2959-2965；Kitahata等人.(1989)Agric.Biol.Chem.53:2923-2928；Yamamoto等人.(1994)Biosci.Biotech.Biochem.58:1657-1661；US4,219,571)。一旦甜茶提取物的转葡糖基化反应完成，可以通过例如热处理将该酶灭活。可以通过例如喷雾干燥将该酶灭活的反应溶液干燥以制造固体产物。在某些实施方案中，所得的转葡糖基化甜茶提取物固体含有大约10％至大约90％的甜茶素和葡糖基化衍生物(葡糖基化甜茶素)，余量为麦芽糖糊精和非活性植物提取物。优选地，该酶灭活反应溶液通过例如旋转蒸发法在合适的载体(例如甘油或丙三醇)的存在下部分浓缩以获得浓缩的流体产物，余量为载体、稀释剂和非活性植物提取物。转葡糖基化甜茶提取物中的甜茶素和葡糖基化衍生物(葡糖基化甜茶素)的含量取决于原材料中的甜茶素含量、转葡糖基化反应的速率、提取物的物理形式(干燥或流体)以及提取物中存在的载体与稀释剂的量。
在某些实施方案中，大约10％至大约90％的甜茶素被转葡糖基化。在再一实施方案中，大约30％至大约80％的甜茶素被转葡糖基化。将该葡糖基化甜茶素或含有该葡糖基化甜茶素的转葡糖基化甜茶提取物添加到含有碳水化合物甜味剂或人造甜味剂的消费品中。
口感(mouthfeel)涉及消费品在口中的物理和化学相互作用。在本发明中，术语“口感”指的是在口中体验到的丰满感(fullnesssensation)，其涉及消费品的稠感(body)与质地。在本发明中，包括葡糖基化甜茶素或转葡糖基化甜茶提取物的消费品的口感相对于未包括葡糖基化甜茶素或转葡糖基化甜茶提取物的对比消费品的口感得到了改善。术语“甜蜜口感(sugarymouthfeel)”指的是在享用甜味剂如糖时个体所体验的丰满感。在本发明的特定实施方案中，葡糖基化甜茶素和转葡糖基化甜茶提取物增强了消费品的甜蜜口感。葡糖基化甜茶素和转葡糖基化甜茶提取物有助于建立甜味剂如糖的稠感和粘度以提供和强化该甜味剂的口感。本文中所用的术语“口感增强组合物”指的是能够增强或强化消费品中甜味剂的口感的组合物。
如本文中所用，消费品包括所有的食品、膳食补充剂、营养食品、药物组合物、牙科卫生组合物和化妆品。在一些实施方案中，该消费品包括一种或多种人造甜味剂，所述人造甜味剂包括但不限于阿司帕坦、三氯蔗糖、纽甜、乙酰氨基磺酸钾或糖精。在其它实施方案中，该消费品包括一种或多种碳水化合物甜味剂。该碳水化合物甜味剂可以固有地存在于该消费品中(例如在含有水果的食品中)，或将该碳水化合物甜味剂添加到该消费品中。本发明的合适的碳水化合物甜味剂包括但不限于蔗糖、果糖、葡萄糖、高果糖玉米糖浆(含有果糖和葡萄糖)、木糖、阿拉伯糖、鼠李糖和糖醇，如赤藓糖醇、木糖醇、甘露糖醇、山梨糖醇或肌醇。在一个实施方案中，该碳水化合物甜味剂是蔗糖、果糖、葡萄糖、高果糖玉米糖浆、木糖、阿拉伯糖或鼠李糖，优选是蔗糖、果糖或葡萄糖。在该实施方案的一个方面，该碳水化合物甜味剂是蔗糖。在该实施方案的另一方面，该碳水化合物甜味剂是葡萄糖。在该实施方案的另一方面，该碳水化合物甜味剂是果糖。在另一实施方案中，该碳水化合物甜味剂是糖醇，例如赤藓糖醇、木糖醇、甘露糖醇、山梨糖醇或肌醇。
在消费品或口感增强组合物中，嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物用于增强碳水化合物甜味剂或人造甜味剂的口感，特别是甜蜜口感，而不表现出任何异味。术语“嗅觉有效量”指的是在消费品或口感增强组合物中的葡糖基化甜茶素的量或转葡糖基化甜茶提取物中葡糖基化甜茶素的量，其中该葡糖基化甜茶素将提供口感增强。可以使用提供所需口感增强程度的任意量的葡糖基化甜茶素，其由存在的葡糖基化甜茶素的含量来决定。本文中所用的术语“ppb”指的是按重量计每十亿份的份数，“ppm”指的是按重量计每百万份的份数。
在某些实施方案中，嗅觉有效量是该消费品的重量或该口感增强组合物的重量的大约10ppb至大约750ppm、优选大约100ppb至大约300ppm和更优选大约1至大约150ppm。在某些实施方案中，葡糖基化甜茶素含有3个或更多个葡萄糖单元。在优选实施方案中，葡糖基化甜茶素含有3至8个葡萄糖单元。在更优选的实施方案中，葡糖基化甜茶素含有3、4、5个葡萄糖单元或3、4和5个葡萄糖单元的混合物。在甚至更优选的实施方案中，葡糖基化甜茶素含有3、4和5个葡萄糖单元的混合物。在某些实施方案中，该嗅觉有效量指的是含有3个或更多个葡萄糖单元的葡糖基化甜茶素的量。在优选实施方案中，该嗅觉有效量指的是含有3至8个葡萄糖单元的葡糖基化甜茶素的量。在更优选的实施方案中，该嗅觉有效量指的是含有3、4、5个葡萄糖单元或3、4和5个葡萄糖单元的混合物的葡糖基化甜茶素的量。在甚至更优选的实施方案中，该嗅觉有效量指的是含有3、4和5个葡萄糖单元的混合物的葡糖基化甜茶素的量，其中含有3个葡萄糖单元的葡糖基化甜茶素以等于或大于该混合物重量的大约20重量％的含量存在。
本文中所用的术语“食品”包括但不限于水果、蔬菜、果汁、肉制品如火腿、培根和香肠；蛋制品、水果浓缩物、明胶和明胶状产品如果酱、果冻、蜜饯等等；乳制品如冰淇淋、酸奶油和冰沙；糖霜、包括糖蜜的糖浆；玉米、小麦、黑麦、大豆、燕麦、水稻和大麦产品、坚果仁和坚果产品、蛋糕、甜食如糖果、口香糖、水果味滴剂和巧克力、泡泡糖、薄荷糖、奶油、糖粉、冰激凌、派和面包，饮料如咖啡、茶、碳酸饮料如和非碳酸饮料、果汁和其它水果饮料、运动饮料如咖啡、茶、冰茶、可乐、酒精饮料如啤酒、红酒和烈酒，以及优选地，其中口感得到增强的消费品可以含有降低水平的碳水化合物甜味剂。食品还包括佐料，如香草、香料和调料、增味剂如谷氨酸单钠。食品还包括制备的包装产品，如饮食甜味剂、液体甜味剂、在用水冲调时提供非碳酸饮料的颗粒状风味混合配料，速溶布丁混合配料，速溶咖啡和茶，咖啡伴侣，麦乳精混合配料，宠物食品，家畜饲料，烟草和用于烘焙应用的材料，如用于制备面包、饼干、蛋糕、薄煎饼、甜甜圈等等的粉末状烘焙混合配料。食品还包括几乎不含或不含蔗糖的膳食或低热量食品与饮料。尤其优选的食品是碳酸饮料。
该消费品还可以是药物组合物。优选的组合物是含有葡糖基化甜茶素或转葡糖基化甜茶提取物以及一种或多种药物可接受的赋形剂的药物组合物。这些药物组合物可用于配制含有一种或多种活性药剂的药物，该活性药剂提供甜度增强之外的生物效应。该药物组合物优选进一步包括一种或多种施加生物效应的活性药剂。此类活性药剂包括药物和生物制剂，其具有除味道增强之外的活性。此类活性药剂在本领域是公知的(例如ThePhysician'sDeskReference)。此类组合物可以按照本领域中已知的程序，例如如Remington'sPharmaceuticalSciences,MackPublishingCo.,Easton,PA中所述来制备。在一个实施方案中，此类活性药剂包括支气管扩张剂、减食欲药、抗组胺药、营养补充剂、轻泻剂、止痛剂，麻醉剂，抗酸剂、H2-受体拮抗剂、抗胆碱能类药、止泻药、镇痛药、止咳药、止恶心药、抗微生物剂、抗菌剂、抗真菌剂、抗病毒剂、祛痰药、抗炎剂、退热剂及其混合物。在一个实施方案中，该活性药剂选自退烧药和镇痛药，例如布洛芬、扑热息痛或阿司匹林；轻泻剂，例如酚酞、磺基琥珀酸二辛基钠；食欲抑制剂，例如安非他命、苯丙醇胺、盐酸苯丙醇胺或咖啡因；抗酸剂，例如碳酸钙；平喘药，例如茶碱；抗利尿剂，例如盐酸地芬诺酯；对胀气呈活性的药剂，例如西甲硅油；偏头痛药，例如酒石酸麦角胺；精神性药物，例如氟派啶醇；解痉药或镇静剂，例如苯巴比妥；抗运动机能亢奋药，例如甲基多巴或哌醋甲酯；镇定剂，例如苯二氮卓类、hydroxinmeprobramates或吩噻嗪类；抗组胺剂，例如阿司咪唑、马来酸氯苯那敏、顺丁烯二酸吡呐明、琥珀酸多西拉敏、马来酸溴苯那敏、枸橼酸苄苯醇胺、盐酸氯环嗪、马来酸非利拉明和酒石酸芬宁胺；减充血药，例如盐酸苯丙醇胺、盐酸苯肾上腺素、盐酸伪麻黄碱、硫酸伪麻黄碱、苯丙醇胺酒石酸氢盐和麻黄碱；β-受体阻断剂，例如普萘洛尔；酒精戒断药，例如双硫仑；镇咳药，例如苯佐铟、右美沙芬、氢溴酸右美沙芬、那可丁、咳必清和盐酸氯苯达诺；氟补充剂，例如氟化钠；局部抗生素，例如四环素或氯洁霉素；皮质类固醇补充剂，例如泼尼松或泼尼松龙；抗甲状腺肿形成的药物，例如秋水仙碱或别嘌醇；抗癫痫药，例如苯妥英钠；抗脱水药，例如电解质补充剂；防腐剂，例如西吡氯铵；NSAID，例如对乙酰氨基酚、布洛芬、萘普生或其盐；胃肠活性剂，例如洛哌丁胺和法莫替丁；各种生物碱，例如磷酸可待因、硫酸可待因或吗啡；微量元素补充剂，例如氯化钠、氯化锌、碳酸钙、氧化镁和其它碱金属盐和碱土金属盐；维生素；离子交换树脂，例如考来烯胺；胆固醇抑制药和降脂质物质；抗心律失常药，例如N-乙酰普鲁卡因胺；和祛痰药，例如愈创甘油醚。在一些实施方案中，该消费品是膳食补充剂或营养食品。具有不合意的味道的此类组合物的实例包括但不限于用于治疗营养缺乏、创伤、手术、克罗恩病、肾脏疾病、高血压等等以促进运动性能、肌肉增强或全身的幸福感或治疗先天性代谢缺陷例如苯丙酮酸尿的肠用营养产品。特别地，此类组合物可以含有一种或多种具有苦味或金属的味道或余味的氨基酸。此类氨基酸包括但不限于必需氨基酸如亮氨酸的L异构体、异亮氨酸、组氨酸、赖氨酸、蛋氨酸、苯丙氨酸、苏氨酸、色氨酸、酪氨酸和缬氨酸。在进一步的实施方案中，本发明的消费品是含有碳水化合物甜味剂以及葡糖基化甜茶素或含有葡糖基化甜茶素的转葡糖基化甜茶提取物的牙科卫生组合物。牙科卫生组合物在本领域中是已知的，并包括但不一定限于牙膏、嗽口水、牙菌斑漱洗剂、洁牙线、牙科止痛药(如ANBESOLTM)等等。在一个实施方案中，该牙科卫生组合物包含碳水化合物甜味剂。在另一实施方案中，该牙科卫生组合物包含超过一种碳水化合物甜味剂。在某些实施方案中，该牙科卫生组合物包含蔗糖和玉米糖浆，或蔗糖和阿司帕坦。在再一实施方案中，本发明的消费品是含有碳水化合物甜味剂以及葡糖基化甜茶素或含有葡糖基化甜茶素的转葡糖基化甜茶提取物的化妆品。例如但不作为限制，该化妆品可以是面霜、唇膏、唇彩等等。本发明的其它合适的组合物包括润唇膏，如或BURT'S润唇膏。
如所述那样，葡糖基化甜茶素或转葡糖基化甜茶提取物可以在消费品如调味品中使用以增强口感，特别是甜蜜口感。在一些实施方案中，该调味品与葡糖基化甜茶素或转葡糖基化甜茶提取物以1:1、2:1、3:1或4:1的比例使用。用于本发明的调味品包括但不限于NaturalSweetFlavor#2(WO2012/129451)、蛇菊苷、莱鲍迪甙A、莱鲍迪甙B、莱鲍迪甙C、莱鲍迪甙D、莱鲍迪甙E、莱鲍迪甙F、杜克甙A、杜克甙B、甜菊苷、α-葡糖基甜菊苷、果糖基甜菊苷、半乳糖基甜菊苷、β-葡糖基甜菊苷、赛门苷、罗汉果苷IV、罗汉果苷V、罗汉果甜味剂、莫纳甜及其盐、甘草酸及其盐(例如如在MAGNASWEET中发现的)、仙茅甜蛋白、奇异果甜蛋白、应乐果甜蛋白、马槟榔甜蛋白、布那珍甜蛋白、hernandulcin、叶甜素、菝葜苷、根皮苷、trilobtain、白元参甙、欧亚水龙骨甜素、水龙骨皂苷A、枫杨皂苷A、枫杨皂苷B、无患子倍半萜甙、糙苏苷I、巴西甘草甜素I、相思子三萜甙A、青钱柳甙I或其组合。在某些实施方案中，该调味品是NaturalSweetFlavor#2(也称为NSF-02)，其含有葡糖基化甜菊糖苷和糊精。在一个实施方案中，本发明提供了本发明的葡糖基化甜茶素或转葡糖基化甜茶提取物与减少量的调味品的组合以实现以传统量单独使用该调味品时的相同口感水平。在这方面，所用调味品的量可以减少至少大约10％、20％、30％、40％、50％、60％、70％、80％、90％或95％，或大约60％至大约99％，或大约20％至大约50％。
通过以下非限制性实例更详细地描述本发明。
实施例I：制备转葡糖基化甜茶提取物
·具有大约35.1％的甜茶素转葡糖基化率的转葡糖基化甜茶提取物(制 剂I)
将甜茶提取物(25克粉末，含有～16.8克甜茶素)(湖南长沙远航生物制品有限公司，中国)和麦芽糖糊精DE10(25克)溶解在NaHCO3水溶液(0.05M)(120毫升)中。将该混合物转移到带夹套的反应容器中并加热至55℃并保持在55℃下。加入环糊精葡糖酸转移酶(EC2.4.1.19；1200单位)(天野酶制品株式会社，日本)以引发该转葡糖基化反应。反应混合物在57.5℃下在持续搅拌的情况下培养大约1小时。随后加入额外的环糊精葡糖酸转移酶(1200单位)，反应混合物在57.5℃下在持续搅拌的情况下再培养1小时。在培养结束时，反应混合物加热至90℃并在90℃下保持15分钟，随后冷却至室温。加入甘油(20克)作为载体。所得混合物在旋转蒸发器中浓缩以提供转葡糖基化甜茶提取物(82.2克)。因此，提供具有～35.1％的甜茶素葡糖基化率的甜茶提取物。
·具有大约60.9％的甜茶素转葡糖基化率的转葡糖基化甜茶提取物(制 剂II)
将甜茶提取物(50克粉末，含有～33.5克甜茶素)(湖南长沙远航生物制品有限公司，中国)和麦芽糖糊精DE10(25克)溶解在乙酸盐缓冲液(0.5M，pH6)(200克)中。将该混合物转移到带夹套的反应容器中并加热至55℃并保持在55℃下。加入环糊精葡糖酸转移酶(EC2.4.1.19；3600单位)(天野酶制品株式会社，日本)以引发该转葡糖基化反应。反应混合物在55℃下在持续搅拌的情况下培养大约24小时。在培养结束时，反应混合物加热至90℃并在90℃下保持大约15分钟，随后冷却至室温。然后，加入甘油(30克)作为载体。所得混合物在旋转蒸发器中浓缩以提供转葡糖基化甜茶提取物(138克)。因此，提供具有～60.9％的甜茶素葡糖基化率的甜茶提取物。
·具有大约78.0％的甜茶素转葡糖基化率的转葡糖基化甜茶提取物(制 剂III)
将甜茶提取物(25克粉末，含有大约20.9克甜茶素)(桂林莱茵生物科技股份有限公司，中国)和麦芽糖糊精DE10(50克)溶解在乙酸盐缓冲液(0.1M，pH6)(250克)中。将该混合物转移到带夹套的反应容器中并加热至55℃并保持在55℃下。加入环糊精葡糖酸转移酶(EC2.4.1.19；3000单位)(天野酶制品株式会社，日本)以引发该转葡糖基化反应。反应混合物在55℃下在持续搅拌的情况下培养大约24小时。在培养结束时，反应混合物加热至90℃并在90℃下保持15分钟，随后冷却至室温。然后，加入甘油(20克)作为载体。所得混合物在旋转蒸发器中浓缩以提供转葡糖基化甜茶提取物(100.5克)。因此，提供具有～78.0％的甜茶素葡糖基化率的甜茶提取物。
实施例II：与其它甜味剂相比转葡糖基化甜茶提取物的口感增强
在蔗糖基溶液(4％在水中)中制备蔗糖(1.5％)、莱鲍迪甙A(“Reb-A”)(30ppm)、三氯蔗糖(20ppm)和甜茶素(45ppm)的Isosweet溶液。还制备了以不同的甜茶素转葡糖基化率制备的转葡糖基化甜茶提取物的其它溶液(包括如上文在实施例I中所制备制剂I、II和III)，其中总甜茶素浓度均等至45ppm.
采用0至10的评分来评价获得的溶液的甜度和口感，其中0＝无，1＝几乎检测不到，2＝弱，4＝弱-中度，6＝中度，8＝中度-强，和10＝极强。在下文中报道了平均得分。
| 样品 | 口感 | 甜度 |
| 基础溶液 | 3 | 2 |
| 蔗糖(1.5％) | 7 | 5 |
| Reb-A(30ppm) | 3 | 5 |
| 三氯蔗糖(20ppm) | 3 | 5 |
| 甜茶素(45ppm) | 4 | 5 |
| 制剂I | 5 | 5 |
| 制剂II | 6 | 4 |
| 制剂III | 7 | 3 |
如上所述，转葡糖基化甜茶提取物所表现的口感增强随着更高的葡糖基化率而提高，而甜度强度呈现相反的趋势。由此，此类口感增强与甜度增强截然不同并且独立于该甜度增强。因此，转葡糖基化甜茶提取物预料不到地和有利地可用于增强消费品的口感。
实施例III：不同转葡糖基化水平的甜茶提取物的口感增强
通过向甜茶素添加葡萄糖单元，例如一个、两个、三个、四个或五个葡萄糖单元来将该甜茶提取物转葡糖基化至不同水平。制备一系列转葡糖基化甜茶提取物(样品1-4)。随后如实施例II中描述的在蔗糖基础溶液(4％在水中)中制备该样品的溶液。所有溶液中的总甜茶素浓度均等至30ppm。在下文中报道了感官评价：
n代表添加到甜茶素上的葡萄糖单元的数量；且
nd代表极低并且未检测的量。
在所有样品中，甜度强度保持类似。但是，如上所述，仅以3个或更多个葡萄糖单元转葡糖基化的甜茶提取物(即样品3和4)提供了口感增强。
因此，含有添加了3个或更多个葡萄糖单元的甜茶素的转葡糖基化甜茶提取物预料不到地和有利地可用于增强消费品的口感。
实施例IV：确定口感增强方面甜茶提取物的最佳转葡糖基化水平
为了进一步确定转葡糖基化的最佳水平，制备并评估了转葡糖基化甜茶提取物的其它样品(样品5-8)。总甜茶素浓度均等至30ppm。在下文中报道了感官评价：
n和nd如上文所定义；且
*、**和***代表统计学上的显著差异。
在所有样品中，甜度强度保持类似。但是，由样品5提供的口感增强在统计上显著大于所有其它样品提供的口感增强(P<0.01)；样品6在统计上显著强于样品1、7和8(P<0.01)；并且样品7和8在统计上显著强于样品1(P<0.01)。但是，在样品7和样品8之间没有观察到显著的差异(P>0.05)。
如本文中所述，以3、4和5个葡萄糖单元转葡糖基化的甜茶提取物提供了最大的口感增强。特别地，需要添加3个葡萄糖单元以最大化口感增强的效果。因此，添加了3、4和5个葡萄糖单元的转葡糖基化甜茶提取物预料不到和有利地可用于增强消费品的口感。
Claims (20)
1.一种增强消费品的口感的方法，包括在消费品中混入嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物的步骤。
2.如权利要求1所述的方法，其中所述葡糖基化甜茶素含有3个或更多个葡萄糖单元。
3.如权利要求1所述的方法，其中所述葡糖基化甜茶素含有3至8个葡萄糖单元。
4.如权利要求1所述的方法，其中所述葡糖基化甜茶素是含有3、4和5个葡萄糖单元的葡糖基化甜茶素的混合物。
5.如权利要求1-4中任一项所述的方法，其中所述消费品选自碳水化合物甜味剂和人造甜味剂。
6.如权利要求5所述的方法，其中所述碳水化合物甜味剂选自蔗糖、果糖、葡萄糖、高果糖玉米糖浆、木糖、阿拉伯糖、鼠李糖和糖醇。
7.如权利要求6所述的方法，其中所述糖醇选自赤藓糖醇、木糖醇、甘露糖醇、山梨糖醇和肌醇。
8.如权利要求5所述的方法，其中所述人造甜味剂选自阿司帕坦、三氯蔗糖、纽甜、乙酰氨基磺酸钾、糖精及其组合。
9.如权利要求1-8中任一项所述的方法，其中所述消费品选自食品、调味品、药物组合物、膳食补充剂、营养食品、牙科卫生组合物、桌面甜味剂和化妆品。
10.如权利要求9所述的方法，其中所述食品是饮料。
11.如权利要求9所述的方法，其中所述调味品选自NaturalSweetFlavor#2、蛇菊苷、莱鲍迪甙A、莱鲍迪甙B、莱鲍迪甙C、莱鲍迪甙D、莱鲍迪甙E、莱鲍迪甙F、杜克甙A、杜克甙B、甜菊苷、α-葡糖基甜菊苷、果糖基甜菊苷、半乳糖基甜菊苷、β-葡糖基甜菊苷、赛门苷、罗汉果苷IV、罗汉果苷V、罗汉果甜味剂、莫纳甜及其盐、甘草酸及其盐、仙茅甜蛋白、奇异果甜蛋白、应乐果甜蛋白、马槟榔甜蛋白、布那珍甜蛋白、hernandulcin、叶甜素、菝葜苷、根皮苷、trilobtain、白元参甙、欧亚水龙骨甜素、水龙骨皂苷A、枫杨皂苷A、枫杨皂苷B、无患子倍半萜甙、糙苏苷I、巴西甘草甜素I、相思子三萜甙A、青钱柳甙I及其组合。
12.如权利要求1-11中任一项所述的方法，其中所述嗅觉有效量为按重量计大约10ppb至大约750ppm。
13.如权利要求1-11中任一项所述的方法，其中所述嗅觉有效量为按重量计大约100ppb至大约300ppm。
14.如权利要求1-11中任一项所述的方法，其中所述嗅觉有效量为按重量计大约1至大约150ppm。
15.一种口感增强组合物，包含嗅觉有效量的葡糖基化甜茶素或含有嗅觉有效量的葡糖基化甜茶素的转葡糖基化甜茶提取物。
16.如权利要求15所述的口感增强组合物，其中所述葡糖基化甜茶素含有3个或更多个葡萄糖单元。
17.如权利要求15所述的口感增强组合物，其中所述葡糖基化甜茶素是含有3、4和5个葡萄糖单元的葡糖基化甜茶素的混合物。
18.如权利要求15所述的口感增强组合物，其中所述嗅觉有效量为按重量计大约10ppb至大约750ppm。
19.如权利要求15所述的口感增强组合物，其中所述嗅觉有效量为按重量计大约100ppb至大约300ppm。
20.如权利要求15所述的口感增强组合物，其中所述嗅觉有效量为按重量计大约1至大约150ppm。
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|---|---|---|---|
| US201361919863P | 2013-12-23 | 2013-12-23 | |
| US14/571,723 US20150305380A1 (en) | 2013-12-23 | 2014-12-16 | Transglucosylated rubus suavissimus extract and methods of preparation and use |
| US14/571,723 | 2014-12-16 |
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| CN105685760A true CN105685760A (zh) | 2016-06-22 |
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| US (2) | US20150305380A1 (zh) |
| EP (1) | EP3033949A1 (zh) |
| CN (1) | CN105685760A (zh) |
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| CN109497229A (zh) * | 2018-12-24 | 2019-03-22 | 桂林莱茵生物科技股份有限公司 | 一种改善甜茶苷提取物口感的方法 |
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| EP3000334B1 (en) * | 2014-09-23 | 2018-08-15 | ADM WILD Europe GmbH & Co. KG | Enzyme modification of sweet blackberry leaves |
| WO2016172699A1 (en) | 2015-04-24 | 2016-10-27 | International Flavors & Fragrances Inc. | Delivery systems and methods of preparing the same |
| WO2018053356A1 (en) | 2016-09-16 | 2018-03-22 | International Flavors & Fragrances Inc. | Microcapsule compositions stabilized with viscosity control agents |
| GB201805576D0 (en) * | 2018-04-04 | 2018-05-16 | Optibiotix Ltd | Sweeteners and methods of production thereof |
| BR112022016411A2 (pt) * | 2020-06-03 | 2022-10-11 | Firmenich & Cie | Composições para reduzir gostos desagradáveis e usos das mesmas |
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| CN110467982A (zh) * | 2019-08-30 | 2019-11-19 | 桂林莱茵生物科技股份有限公司 | 一种风味配制啤酒及其制备方法 |
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Also Published As
| Publication number | Publication date |
|---|---|
| US20160183577A1 (en) | 2016-06-30 |
| US20150305380A1 (en) | 2015-10-29 |
| EP3033949A1 (en) | 2016-06-22 |
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