Terpene glycoside derivatives and uses thereof
A technology of terpene glycosides and terpene glycosides, applied in the field of terpene glycosides, can solve problems such as bad taste attributes, preventing widespread adoption, etc.
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Embodiment 1
[0105] Example 1: Generation of mono-β-1,4-glucosylated terpene glycoside compounds (compounds I and II) starting from rubusoside by methods according to some morphologies proposed herein
[0106] Rubusoside (1 g) and cellobiose (1 g) were dissolved in 10 ml of NaOAc-HOAc (pH=5.0, 0.2 M, 5 mL) buffer at room temperature. Subsequently, 200 mg of cellulase (Aladdin) was added to the mixture. The enzyme-containing mixture was then heated to 37°C and incubated at 37°C for 24 hours to allow the transglucosidation reaction to proceed to produce a At least one glucosylated terpene glycoside of a single glucosyl residue linked to an glycoside. The reaction was terminated by inactivating the cellulase by incubating the reaction mixture at 100°C for 30 minutes.
[0107] The resulting reaction mixture was analyzed by UPLC-UV, and the mixture was identified to contain glucosylated terpene glycosides with a single glucosyl residue linked to the terpene glycoside via a β-1,4 glucosidic bo...
Embodiment 2
[0110] Example 2: Sensory properties of compositions comprising compounds I and II
[0111] According to the method described in Example 1, a composition comprising a mixture of a compound of formula I and a compound of formula II in a ratio (w / w) of 2:1 was produced. The composition was dissolved in (i) a 4% w / w solution of sucrose, or (ii) a 0.02% w / w solution of 95% steviol glycosides. A panel of 25 trained individuals rated them on a scale of -5 to 5 (-5 being no effect, 5 being very strong effect, 0 being the strength of a reference aqueous solution containing (i) 4% w / w sucrose solution or (ii) 0.02% w / w of 95% steviol glycoside solution) to evaluate the taste characteristics (sweet, licorice and sweetness residue) of the test solution. The results are shown in the table below.
[0112]
[0113] These data show that a composition comprising Compounds I and II in a 2:1 ratio significantly enhanced the sweetness intensity of a 4% w / w sucrose solution with and without ...
Embodiment 3
[0114] Example 3: Sensory properties of compositions comprising at least one mono-β-1,4-glucosylated terpene glycoside proposed herein
[0115]Compositions comprising at least one glucosylated terpene glycoside can be produced according to the method described in Example 1. The composition can be dissolved in (i) water, or (ii) 4% w / w sucrose solution, or (iii) 7% (w / w) invert sugar plus 0.15% citric acid (w / w ) solution, wherein the final concentration of the composition in the solution ranges from 0 to 1000 ppm. Corresponding control solutions will also be produced, respectively (i) 1.5%, or (ii) 4% w / w sucrose, or (iii) 7% (w / w) invert sugar plus 0.15% citric acid (w / w) solution. A panel of 10 experts will use the 3-Alternative Forced Choice (3-AFC) or sweetness intensity scale to evaluate the difference between the test composition solution and the sucrose solution. All samples will be tested blind in random order.
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