Mizutani K, Kuramoto T, Tamura Y, Ohtake N, Doi S, Nakaura M, Tanaka O
Research Laboratories, Maruzen Pharmaceuticals Co., Ltd., Hiroshima, Japan.
Biosci Biotechnol Biochem. 1994 Mar;58(3):554-5. doi: 10.1271/bbb.58.554.
To improve the taste profile of glycyrrhizin (1, the saponin of licorice root, relative sweetness to sucrose: x170), a variety of 3-O-glycosides of glycyrrhetic acid were prepared and their sweetness evaluated. It was found that a significant enhancement of sweetness was observed for the 3-O-beta-D-xyloside and the 3-O-beta-D-glucuronide (MGGR). Especially, MGGR had a high sweetness relative to sucrose; x941, and would appear to be a new potent sweetener.
为改善甘草甜素（1，甘草根中的皂苷，相对于蔗糖的甜度：x170）的口感，制备了多种甘草次酸的3 - O - 糖苷并评估了它们的甜度。结果发现，3 - O - β - D - 木糖苷和3 - O - β - D - 葡糖醛酸苷（MGGR）的甜度有显著提高。特别是，MGGR相对于蔗糖具有高甜度；x941，似乎是一种新的高效甜味剂。
