Schiffman S S, Booth B J, Sattely-Miller E A, Graham B G, Gibes K M
Department of Psychiatry, Duke University Medical School, Durham, NC 27710, USA.
Chem Senses. 1999 Aug;24(4):439-47. doi: 10.1093/chemse/24.4.439.
The purpose of this study was to determine the degree to which the sodium salt of +/-2-(4-methoxyphenoxy)propanoic acid (Na-PMP) reduced sweet intensity ratings of 15 sweeteners in mixtures. Na-PMP has been approved for use in confectionary/frostings, soft candy and snack products in the USA at concentrations up to 150 p.p.m. A trained panel evaluated the effect of Na-PMP on the intensity of the following 15 sweeteners: three sugars (fructose, glucose, sucrose), three terpenoid glycosides (monoammonium glycyrrhizinate, rebaudioside-A, stevioside), two dipeptide derivatives (alitame, aspartame), two N-sulfonylamides (acesulfame-K, sodium saccharin), two polyhydric alcohols (mannitol, sorbitol), 1 dihydrochalcone (neohesperidin dihydrochalcone), one protein (thaumatin) and one sulfamate (sodium cyclamate). Sweeteners were tested at concentrations isosweet with 2.5, 5, 7.5 and 10% sucrose in mixtures with two levels of Na-PMP: 250 and 500 p.p.m. In addition, the 15 sweeteners were tested either immediately or 30 s after a pre-rinse with 500 p.p.m. Na-PMP. In mixtures, Na-PMP at both the 250 and 500 p.p.m. levels significantly blocked sweetness intensity for 12 of the 15 sweeteners. However, when Na-PMP was mixed with three of the 15 sweeteners (monoammonium glycyrrhizinate, neohesperidin dihydrochalcone and thaumatin), there was little reduction in sweetness intensity. Pre-rinsing with Na-PMP both inhibited and enhanced sweetness with the greatest enhancements found for monoammonium glycyrrhizinate, neohesperidin dihydrochalcone and thaumatin, which were not suppressed by Na-PMP in mixtures. The mixture data suggest that Na-PMP is a selective competitive inhibitor of sweet taste. The finding that pre-treatment can produce enhancement may be due to sensitization of sweetener receptors by Na-PMP.
本研究的目的是确定±2-(4-甲氧基苯氧基)丙酸的钠盐（Na-PMP）降低混合物中15种甜味剂甜味强度评级的程度。在美国，Na-PMP已被批准用于糖果/糖霜、软糖和零食产品，浓度最高可达150 ppm。一个经过培训的小组评估了Na-PMP对以下15种甜味剂强度的影响：三种糖类（果糖、葡萄糖、蔗糖）、三种萜类糖苷（甘草酸单铵盐、莱鲍迪苷A、甜菊糖苷）、两种二肽衍生物（阿力甜、阿斯巴甜）、两种N-磺酰胺（安赛蜜、糖精钠）、两种多元醇（甘露醇、山梨醇）、一种二氢查耳酮（新橙皮苷二氢查耳酮）、一种蛋白质（索马甜）和一种氨基磺酸盐（环己基氨基磺酸钠）。甜味剂在与两种浓度水平的Na-PMP（250和500 ppm）混合时，测试浓度与2.5%、5%、7.5%和10%蔗糖等甜。此外，15种甜味剂在用500 ppm Na-PMP预冲洗后立即或30秒后进行测试。在混合物中，250和500 ppm水平的Na-PMP均显著降低了15种甜味剂中12种的甜味强度。然而，当Na-PMP与15种甜味剂中的三种（甘草酸单铵盐、新橙皮苷二氢查耳酮和索马甜）混合时，甜味强度几乎没有降低。用Na-PMP预冲洗既抑制又增强了甜味，甘草酸单铵盐、新橙皮苷二氢查耳酮和索马甜的增强效果最为显著，它们在混合物中不会被Na-PMP抑制。混合物数据表明，Na-PMP是甜味的选择性竞争性抑制剂。预处理可产生增强作用这一发现可能是由于Na-PMP使甜味剂受体致敏。
