Kobus-Moryson Małgorzata, Gramza-Michałowska Anna
Laboratory of Food and Usable Subjects Analysis, Voivodeship Sanitary Epidemiological Station in Poznań, Poland.
Department of Food Service and Catering, Poznań University of Life Sciences, Poland.
Acta Sci Pol Technol Aliment. 2015 Jan-Mar;14(1):5-13. doi: 10.17306/J.AFS.2015.1.1.
Due to the high intake of sugars, especially sucrose, global trends in food processing have encouraged producers to use sweeteners, particularly synthetic ones, to a wide extent. For several years, increasing attention has been paid in the literature to the stevia (Stevia rebauidana), containing glycosidic diterpenes, for which sweetening properties have been identified. Chemical composition, nutritional value and application of stevia leaves are briefl y summarized and presented.
由于糖的摄入量很高，尤其是蔗糖，全球食品加工趋势促使生产商广泛使用甜味剂，特别是合成甜味剂。几年来，文献中越来越关注含有糖苷二萜的甜叶菊（Stevia rebauidana），其甜味特性已得到确认。本文简要总结并介绍了甜叶菊叶片的化学成分、营养价值及应用。
