Sucralose, 三氯蔗糖

Sucralose, an artificial sweetener, was discovered in a research programme supported by Tate & Lyle to halogenate sucrose. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it has been given the E number E955. Sucralose is about 320 to 1,000 times sweeter than sucrose, three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin.  It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a long shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste profile, stability, and safety. 

Sucralose is an artificial sweetener that is commonly used in various food and beverage products. It was discovered by researchers at Tate & Lyle and initially introduced to the market in the 1990s under the brand name Splenda. Sucralose is derived from sucrose, which is a natural sugar present in plants and fruits. Unlike sucrose, which is a calorie-containing sugar, sucralose is a zero-calorie sweetener that is commonly used as a sugar replacement.

Physical and Chemical Properties

Sucralose is a white crystalline powder that has a sweet taste but lacks the characteristic aftertaste of other artificial sweeteners. It is highly soluble in water and has a melting point of around 125°C. Sucralose is chemically stable and does not decompose at normal cooking or baking temperatures.

Synthesis and Characterization

Sucralose is synthesized through the selective chlorination of sucrose, which replaces three of the hydroxyl groups with chlorine atoms. This process creates a compound that is around 600 times sweeter than sucrose. The resulting chlorinated sugar is then purified and crystallized to give sucralose.

Analytical Methods

Various analytical methods are used to measure sucralose levels in food and beverage products. These methods include high-performance liquid chromatography (HPLC), gas chromatography (GC), and mass spectrometry (MS). The use of these techniques has enabled accurate and reliable analysis of sucralose levels in various matrices such as soft drinks, baked goods, and dairy products.

Biological Properties

Sucralose is not metabolized by the body and is excreted unchanged in the urine. This means that sucralose does not contribute to the calorie content of foods and beverages. Studies have shown that sucralose does not affect blood glucose levels and insulin secretion, making it a suitable sugar substitute for people with diabetes.

Toxicity and Safety in Scientific Experiments

Numerous animal studies have been conducted to evaluate the potential toxicity and safety of sucralose consumption. These studies have shown that sucralose is safe for consumption at levels much higher than the recommended daily intake. Sucralose has also been shown to have no mutagenic or carcinogenic effects.

Applications in Scientific Experiments

Sucralose is commonly used in scientific experiments as a sugar substitute. It is used in cell culture media and as a taste enhancer in animal feed. Sucralose is also used in biochemical assays to measure enzymatic activity and protein-protein interactions.

Current State of Research

Research on sucralose continues to explore its safety and efficacy as a sugar substitute. Studies are also being conducted to understand the sensory properties of sucralose and how it interacts with other food ingredients. Further research is needed to understand the long-term effects of sucralose consumption on human health.

Potential Implications in Various Fields of Research and Industry

Sucralose has potential implications in various fields of research and industry. In food and beverage, sucralose can be used as a sugar substitute to reduce calorie intake without compromising taste. The use of sucralose can also help reduce the risk of dental caries. In the pharmaceutical industry, sucralose can be used as a coating for drugs to mask unpleasant tastes. In biotechnology, sucralose can be used as a carbon source for the fermentation of microorganisms.

Limitations and Future Directions

Despite its numerous benefits, sucralose has limitations. One of its limitations is its stability under acidic conditions, which can limit its use in certain food products. Future research can explore ways to improve the stability of sucralose under acidic conditions. Another limitation is the potential for allergic reactions to sucralose. Further research is needed to understand the prevalence of these reactions and their underlying mechanisms.

Future Directions

Several potential avenues for future research on sucralose include:

1. The development of novel synthesis methods to improve the efficiency and cost-effectiveness of producing sucralose.

2. The generation of new data and studies that specifically focus on the safety and potential risks of sucralose consumption in humans.

3. The exploration of how sucralose interacts with other food ingredients and how it can be used to improve the sensory properties of food products.

4. The identification and characterization of novel biological pathways that are affected by sucralose consumption.

5. The development of sustainable production methods that minimize environmental impact and maximize the efficient usage of resources.

6. The exploration of different applications of sucralose in areas such as biotechnology, agriculture, and environmental science.

7. The development of new analytical methods for measuring sucralose levels in various matrices.

8. The evaluation of the long-term effects of sucralose consumption on human health, particularly in vulnerable populations.

9. The exploration of the potential interactions between sucralose and other food additives or chemicals.

10. The development of customized sucralose formulations that can be used for specific applications, such as in medical or industrial settings.

In conclusion, sucralose is a versatile artificial sweetener that has numerous applications in various fields of research and industry. Research on sucralose continues to explore its safety, efficacy, and potential applications, with promising future directions that could unlock exciting new possibilities for this compound.

Title: Sucralose

CAS Registry Number: 56038-13-2

CAS Name: 1,6-Dichloro-1,6-dideoxy-b-D-fructofuranosyl-4-chloro-4-deoxy-a-D-galactopyranoside

Additional Names: 4,1',6'-trichloro-4,1',6'-trideoxy-galacto-sucrose; 1',4,6'-trichlorogalactosucrose; TGS

Trademarks: Splenda (McNeil Nutritionals)

Molecular Formula: C12H19Cl3O8

Molecular Weight: 397.63

Percent Composition: C 36.25%, H 4.82%, Cl 26.75%, O 32.19%

Literature References: Chlorinated sucrose derivative with enhanced sweetness. Prepn: P. H. Fairclough et al., Carbohydr. Res. 40, 285 (1975). Prepn of crystalline anhydrous and pentahydrate: M. R. Jenner, D. Waite, EP 30804 (1981 to Tate & Lyle; Talres Dev.); eidem, US 4343934 (1982 to Talres Dev.). Use as non-nutritive sweetener: BE 850180; L. Hough et al., US 4435440 (1977, 1984 both to Tate & Lyle). In vitro activity vs cariogenic bacteria: J. Verran, D. B. Drucker, Arch. Oral Biol. 27, 693 (1982). Structure-sweetness relationship: M. Mathlouthi et al., Carbohydr. Res. 152, 47 (1986). Review: L. Hough, R. Khan, Trends Biochem. Sci. 3, 61-63 (1978).

Properties: Syrup, [a]D +68.2° (c = 1.1 in ethanol). Anhydrous crystalline form: orthorhombic, needle-like crystals, mp 130°. Intensely sweet taste.

Melting point: mp 130°

Optical Rotation: [a]D +68.2° (c = 1.1 in ethanol)

Derivative Type: Pentahydrate

Properties: mp 36.5°.

Melting point: mp 36.5°