Schiffman S S, Booth B J, Carr B T, Losee M L, Sattely-Miller E A, Graham B G
Department of Psychology, Duke University, Durham, NC 27708-0086, USA.
Brain Res Bull. 1995;38(2):105-20. doi: 10.1016/0361-9230(95)00062-j.
The purpose of the present study was to determine the presence and degree of synergism among all binary mixtures of 14 sweeteners varying in chemical structure. A trained panel evaluated binary combinations of the following sweeteners: three sugars (fructose, glucose, sucrose), two polyhydric alcohols (mannitol, sorbitol), two diterpenoid glycosides (rebaudioside-A, stevioside), two dipeptide derivatives (alitame, aspartame), one sulfamate (sodium cyclamate), one protein (thaumatin), two N-sulfonyl amides (acesulfame-K, sodium saccharin), and one dihydrochalcone (neohesperidin dihydrochalcone). Each sweetener was tested at three concentrations that were isosweet with 3%, 5%, and 7% sucrose. Two methods of analysis were performed to determine synergistic effects. In Method I, an ANOVA was performed for each intensity level to determine if the mean sweetness intensity ratings of each binary mixture were equal to nominal sweetness (i.e., additivity) or not equal to nominal sweetness (i.e., synergism or suppression). In Method II, an additional ANOVA was performed to determine if the sweetness intensity ratings of any given mixture were equal to or greater than the average of the sweetness ratings of the two pure components in that blend.
本研究的目的是确定14种化学结构各异的甜味剂所有二元混合物中协同作用的存在情况及程度。一个经过培训的小组对以下甜味剂的二元组合进行了评估：三种糖类（果糖、葡萄糖、蔗糖）、两种多元醇（甘露醇、山梨醇）、两种二萜糖苷（甜菊糖苷A、甜菊糖苷）、两种二肽衍生物（阿力甜、阿斯巴甜）、一种氨基磺酸盐（环己基氨基磺酸钠）、一种蛋白质（索马甜）、两种N-磺酰酰胺（安赛蜜、糖精钠），以及一种二氢查耳酮（新橙皮苷二氢查耳酮）。每种甜味剂在与3%、5%和7%蔗糖甜度相等的三种浓度下进行测试。采用两种分析方法来确定协同效应。在方法I中，对每个强度水平进行方差分析，以确定每种二元混合物的平均甜度强度评分是否等于标称甜度（即加和性）或不等于标称甜度（即协同作用或抑制作用）。在方法II中，进行额外的方差分析，以确定任何给定混合物的甜度强度评分是否等于或大于该混合物中两种纯成分甜度评分的平均值。
