秦林莉,刘郅骞,张静,刘思伽,杨玉玲,陈曼宜,梁欣泉

• 1:广西大学轻工与食品工程学院

摘要(Abstract)：

蔗糖酯(SE)作为一种优异的表面活性剂，具有乳化、起泡、抗炎、抗癌等多种功能作用，因此在生活的各个方面均有广泛应用。同时，由于蔗糖酯来源于植物，安全性能较好、无毒无害且易于精制，近些年来在食品工业发展中也发挥了较大的用途，成为了食品工业的研究热点之一。文章从天然或合成蔗糖酯的制备途径出发，比较了化学制备、生物制备以及辅助催化制备蔗糖酯的具体过程，阐述了蔗糖酯的工艺优化、性能参数以及在食品工业中的研究进展等，重点介绍了近些年来蔗糖酯在食品加工、食品保鲜和食品包装等食品工业中的应用，并对未来蔗糖酯的发展方向进行了展望，为蔗糖酯的进一步开发利用提供了依据和参考。

关键词(KeyWords)： 蔗糖酯;表面活性剂;食品工业;研究进展

Abstract:

Keywords:

基金项目(Foundation): 广西科技重大专项项目(AE30500064)

作者(Author): 秦林莉,刘郅骞,张静,刘思伽,杨玉玲,陈曼宜,梁欣泉

参考文献(References)：

• [1]邓开野.新型甜味剂三氯蔗糖[J].中国调味品，2011,36(2):1-3.
• [2]TENG Y,STEWART S G,HAI Y W,et al.Sucrose fatty acid esters:synthesis,emulsifying capacities,biological activities and structure-property profiles[J].Critical Reviews in Food Science and Nutrition,2021,61(19):3297-3317.
• [3]SACHIE O,MANAMI K,SHIN-YA K,et al.Synthesis of 6-O-hexadecyl- and 6-O-octylsucroses and their self-assembling properties under aqueous conditions[J].Journal of Carbohydrate Chemistry,2012,31(8):659-672.
• [4]SHEIKHA A E,ZAKI M S,BAKR A A,et al.Physico-chemical properties and biochemical composition of physalis (Physalis pubescens L.) fruits[J].Food,2008(2):124-130.
• [5]BUENDIA Y C O,CARO D C,RIVERA D,et al.Safety of sucrose esters from Physalis peruviana L.in a 28-day repeated-dose study in mice[J].Biomedicine & Pharmacotherapy,2017,90:850-862.
• [6]苏学军，郑琳，钱明月.表面活性剂协同超声提取陈皮中总黄酮的工艺研究[J].中国调味品，2015,40(5):18.
• [7]胡靖，刘政芳，彭颖，等.酵母抽提物复合膏状调味料粘度与稳定性研究[J].中国调味品，2021,46(5):77-79.
• [8]VARGAS J,ORTEGA J,METZKER G,et al.Natural sucrose esters:perspectives on the chemical and physiological use of an under investigated chemical class of compounds[J].Phytochemistry,2020,177:112433.
• [9]黎彧，王一波，吴志谊，等.微波协同离子液体催化肉桂酸甲酯与正戊醇酯交换的研究[J].中国调味品，2013,38(3):33-35.
• [10]QUENEAU Y,JAROSZ S,LEWANDOWSKI B,et al.Sucrose chemistry and applications of sucrochemicals[J].Adv Carbohydr Chem Biochem,2007,61:217-292.
• [11]刁学文，杨迪，杨启亮，等.N,N-二甲基甲酰胺：一个多用途的有机合成试剂[J].有机化学，2021,41(4):1434-1446.
• [12]顾金凤，郭建国，陈浩云.减压蒸馏辅助熔融结晶分离技术制备高纯二甲基亚砜[J].化学试剂，2017,39(6):660-662.
• [13]DESHPANDE P S,DESHPANDE T D,KULKARNI R D,et al.Synthesis of sucrose-coconut fatty acids esters:reaction kinetics and rheological analysis[J].Industrial & Engineering Chemistry Research,2013,52(43):15024-15033.
• [14]MARIA,IBADURROHMAN M,SLAMET.Synthesis of sucrose ester surfactant by utilizing molasses and waste cooking oil[C]//International Conference on Trends in Material Science and Inventive Materials:ICTMIM,2020.
• [15]FEUGE R,ZERINGUE H,WEISS T,et al.Preparation of sucrose esters by interesterification[J].Journal of the American Oil Chemists Society,1970,47(2):56-60.
• [16]HUANG D,JIANG X,HAO Z,et al.Improved synthesis of sucrose fatty acid monoesters under ultrasonic irradiation[J].Ultrasonics Sonochemistry,2010,17(2):352-355.
• [17]张志明，陈鹏，王硕，等.红糖膏中蔗糖结晶抑制方法及展望[J].中国调味品，2020,45(8):5.
• [18]张丽，牛丽丽，刘娜，等.纤维素酶辅助超声波法优化茄子皮色素提取工艺研究[J].中国调味品，2021,46(6):6.
• [19]FERRER M,SOLIVERI J,PLOU F,et al.Synthesis of sugar esters in solvent mixtures by lipases from Thermomyces lanuginosus and Candida antarctica B,and their antimicrobial properties[J].Enzyme & Microbial Technology,2005,36(4):391-398.
• [20]SHAO S Y,SHI Y G,YU W,et al.Lipase-catalyzed synthesis of sucrose monolaurate and its antibacterial property and mode of action against four pathogenic bacteria[J].Molecules,2018,23(5):1118.
• [21]GUMEL A,ANNUAR M,HEIDELBERG T,et al.Lipase mediated synthesis of sugar fatty acid esters[J].Process Biochemistry,2011,46(11):2079-2090.
• [22]SALIHU A,ALAM Z.Solvent tolerant lipases:a review[J].Process Biochemistry,2015,50(1):86-96.
• [23]REYESDUARTE D,LóPEZCORTéS N,PLOU F,et al.Parameters affecting productivity in the lipase-catalysed synthesis of sucrose palmitate[J].Biocatalysis,2005,23(1):19-27.
• [24]RIVA S,CHOPINEAU J,KIEBOOM A,et al.Protease-catalyzed regioselective esterification of sugars and related compounds in anhydrous dimethylformamide[J].Journal of the American Chemical Society,1988,110(2):584-589.
• [25]INPRAKHON P,WONGTHONGDEE N,AMORNSAKCHAI T,et al.Lipase-catalyzed synthesis of sucrose monoester:increased productivity by combining enzyme pretreatment and non-aqueous biphasic medium[J].Journal of Biotechnology,2017,259:182-190.
• [26]WANG Q,ZHANG S,YANG J.Regioselective formation of 6-O-acylsucroses and 6,3'-di-O-acylsucroses via the stannylene acetal method[J].Carbohydrate Research,2007,342(17):2657-2663.
• [27]SATYAWALI Y,VANBROEKHOVEN K,DEJONGHE W.Process intensification:the future for enzymatic processes?[J].Biochemical Engineering Journal,2017,121:196-223.
• [28]崔丽佼，于有伟，张小敏，等.离子液体辅助水蒸气蒸馏法提取柠檬精油的研究[J].中国调味品，2021,46(3):150-153.
• [29]SINGH S.Solubility of lignin and chitin in ionic liquids and their biomedical applications[J].International Journal of Biological Macromolecules,2019,132:265-277.
• [30]邱诗铭，谭义秋.K2O/Al2O3和Na3PO4/MgO固体碱催化合成松香酸蔗糖酯的研究[J].生物质化学工程，2018,52(5):41-45.
• [31]张浩然，魏晶晶，王慧春.超声法提取猴头菇多糖工艺优化研究[J].中国调味品，2021,46(3):154-156,165.
• [32]HANG F X,SHI C R,XU Y S,et al.Green synthesis of sucrose laurate under different ultrasonic frequencies[J].Sugar Tech,2016,19(3):241-247.
• [33]孙哲浩，李巧玲.多糖类对低脂沙拉酱乳状液稳定性的影响[J].中国调味品，2021,46(3):29-33.
• [34]HUSBAND F A,SARNEY D B,BARNARD M J,et al.Comparison of foaming and interfacial properties of pure sucrose monolaurates,dilaurate and commercial preparations[J].Food Hydrocolloids,1998,12(2):237-244.
• [35]姜丹，杨通芳，杨丽，等.不同食品添加剂对芝麻辣酱稳定性的影响及货架期预测[J].中国调味品，2020,45(12):37-41.
• [36]ANDRES J.Retraction:stable 'arrested' non-aqueous edible foams based on food emulsifiers[J].Food & Function,2020,11(2):1893-1893.
• [37]PLOU F,CRUCES M,FERRER M,et al.Enzymatic acylation of di- and trisaccharides with fatty acids:choosing the appropriate enzyme,support and solvent[J].Journal of Biotechnology,2002,96(1):55-66.
• [38]ABDEL-MAGEED H M,EL-LAITHY H M,MAHRAN L G,et al.Development of novel flexible sugar ester vesicles as carrier systems for the antioxidant enzyme catalase for wound healing applications[J].Process Biochemistry,2012,47(7):1155-1162.
• [39]曾清清，张立彦.鸡骨高汤乳化条件及乳化稳定性的研究[J].中国调味品，2014,39(2):1-6.
• [40]ARIYAPRAKAI S,LIMPACHOTI T,PRADIPASENA P.Interfacial and emulsifying properties of sucrose ester in coconut milk emulsions in comparison with Tween[J].Food Hydrocolloids,2013,30(1):358-367.
• [41]胡洋，崔春.酱油沉淀控制酶解制备高起泡蛋白的研究[J].中国调味品，2020,45(8):5.
• [42]CHENG J,CUI J,MA Y,et al.Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions[J].Food Hydrocolloids,2016,60:425-436.
• [43]ZENG D,CAI Y,LIU T,et al.Effect of sucrose ester S370 on interfacial layers and fat crystals network of whipped cream[J].Food Hydrocolloids,2021,113:106541.
• [44]NOOMHORM A.Effect of dietary fiber from sugarcane bagasse and sucrose ester on dough and bread properties[J].Food Science and Technology,2004,37(7):697-704.
• [45]USHIJIMA Y,NAKAGAWA M,TABARA A,et al.Improvement of the bread-making properties of stored or dry-heated rice flour with sucrose fatty acid ester[J].Food Science and Technology Research,2017,23(2):291-295.
• [46]ARIYAPRAKAI S,HU X,TRAN M.Spontaneous formation of flavor oil emulsions by using sucrose esters and emulsion stability study[J].Food Biophysics,2019,14:41-48.
• [47]LIN C,CUI H P,WANG X J,et al.Regulating water binding capacity and improving porous carbohydrate matrix's humectant and moisture proof functions by mixture of sucrose ester and Polygonatum sibiricum polysaccharide[J].International Journal of Biological Macromolecules,2020,147:667-674.
• [48]王未君，杨博，刘昌盛，等.蔗糖脂肪酸三酯在菜籽油脱磷工艺中的应用及蔗糖酯磷脂复合物的制备[J].中国油料作物学报，2018,40(6):157-162.
• [49]SOLI K,YOSHIZUMI A,AI M,et al.Decontamination of fresh produce by the use of slightly acidic hypochlorous water following pretreatment with sucrose fatty acid ester under microbubble generation[J].Food Control,2010,21(9):1240-1244.
• [50]CHORTYK O,POMONIS J,JOHNSON A.Syntheses and characterizations of insecticidal sucrose esters[J].Journal of Agricultural & Food Chemistry,1996,44(6):1551-1557.
• [51]YAMAUCHI N,TOKUHARA Y,OHYAMA Y,et al.Inhibitory effect of sucrose laurate ester on degreening in Citrus nagato-yuzukichi fruit during storage[J].Postharvest Biology and Technology,2008,47(3):333-337.
• [52]AMALINI A N,NORZIAH M,KHAN I,et al.Exploring the properties of modified fish gelatin films incorporated with different fatty acid sucrose esters[J].Food Packaging & Shelf Life,2018,15:105-112.