RESUMEN
New stevia amino acid sweeteners, stevia glycine ethyl ester (ST-GL) and stevia l-alanine methyl ester (ST-GL), were synthesised and characterised by IR, NMR ((1)H NMR and (13)C NMR) and elemental analysis. The purity of the new sweeteners was determined by HPLC and their sensory properties were evaluated relative to sucrose in an aqueous system. Furthermore, the stevia derivatives (ST-GL and ST-AL) were evaluated for their acute toxicity, melting point, solubility and heat stability. The novel sweeteners were stable in acidic, neutral or basic aqueous solutions maintained at 100 °C for 2 h. The sweetness intensity rate of the novel sweeteners was higher than sucrose. Stevia amino acid (ST-GL and ST-AL) solutions had a clean sweetness taste without bitterness when compared to stevioside. The novel sweeteners can be utilised as non-caloric sweeteners in the production of low-calorie food.
Asunto(s)
Aminoácidos/química , Cromatografía Líquida de Alta Presión/métodos , Diterpenos de Tipo Kaurano/química , Glucósidos/química , Stevia/química , Glicina/química , Análisis Espectral/métodosRESUMEN
We have demonstrated that oxime-based mixed carbonates are very effective reagents for both N-protection and peptide coupling.