Lub neej qab zib ntawm chemist

Txheem

Yuav ntsuas qhov qab zib li cas?
Tsis tas li qab zib
Tsis tsuas yog qab zib qab zib xwb
Qab zib los ntawm lab
Physiology thiab psychology ntawm saj

Sweetness muaj ib tug zoo connotation. Qhov ntxim nyiam ntawm tus cwj pwm zoo nyiam cov neeg. Cov menyuam yaus thiab tsiaj txhu yog "ntxim hlub". Kev yeej qab qab zib, thiab txhua tus xav tau lub neej qab zib - txawm hais tias peb yuav tsum tau ceev faj thaum ib tug neeg "qab zib" rau peb ntau dhau. Meanwhile, materialization ntawm cov khoom qab zib yog cov suab thaj zoo tib yam.

Cov kws tshawb fawb yuav tsis yog lawv tus kheej yog tias lawv tsis saib lub tswv yim paub daws teeb meem no. Lawv tuaj nrog nws hauv qhov zoo li qhov ntom ntom lossis ntim qab zibuas tus lej piav qhia qhov ntsuas qhov qab zib. Qhov tseem ceeb tshaj, kev ntsuas qhov qab zib tau txais txiaj ntsig zoo txawm tias nyob hauv cov chaw sim hauv tsev me me.

Yuav ntsuas qhov qab zib li cas?

Tsis muaj (tseem?) sweetness meter. Yog vim li cas yog qhov teeb meem zoo kawg ntawm cov tshuaj lom neeg tseem ceeb: saj thiab qhov cuam tshuam ntawm qhov tsw. Nyob rau hauv cov ntaub ntawv ntawm cov hluas ntau nyob rau hauv evolutionary kev txiav txim siab lub cev uas teb rau lub cev stimuli (pom, hnov, kov), sib npaug cov cuab yeej tau tsim - lub teeb-sensitive ntsiab, microphones, kov sensors. Hais txog kev saj, muaj kev ntsuam xyuas raws li kev xav ntawm cov neeg teb, thiab tib neeg tus nplaig thiab qhov ntswg yog cov ntsuas ntsuas.

10% zaub mov qab zib tov, i.e. sucrose. Rau qhov piv txwv no, tus nqi qis yog 100 (hauv qee qhov chaw nws yog 1). Nws yog hu ua txheeb ze qab zib, denoted los ntawm cov ntawv luv RS (English). Kev ntsuas muaj nyob rau hauv kev kho qhov feem pua ntawm cov kev daws teeb meem ntawm cov tshuaj ntsuam xyuas kom lub tswv yim ntawm qab zib nws tsim yog zoo ib yam li cov ntaub ntawv siv. Piv txwv li: yog hais tias ib tug 5% tov muaj cov nyhuv tib yam li ib tug 10% sucrose tov, cov tshuaj ntsuam xyuas yog qab zib ntawm 200.

Sucrose yog qhov ntsuas rau qhov qab zib.

Nws yog lub sijhawm rau kev ntsuas qab zib.

Koj xav tau yuag. Hauv chav kuaj hauv tsev, tus qauv pheej yig hnab tshos yog txaus rau lub kaum os zlotys, nrog lub peev xwm nqa txog li 200 grams thiab hnyav nrog qhov tseeb ntawm 0,1 g (nws yuav los ua ke thaum muaj ntau yam kev sim).

Tam sim no cov khoom pov thawj. Sucrose tsis tu ncua lus qab zib. Ntshiab tuaj yeem pom ntawm lub khw muag khoom noj, nws kuj muaj nyob ntawd xylitol raws li kev hloov qab zib. [glucose_xylitol] Fructose saib cov khoom noj ntshav qab zib thaum lub sijhawm lactose siv hauv tsev brewing.

Peb npaj cov kev daws teeb meem nrog cov concentrations ntawm 5 mus rau 25% thiab sau npe rau hauv ib txoj kev paub (ib qho kev daws ntawm txhua yam khoom hauv ntau qhov ntau). Nco ntsoov tias cov no yog cov khoom uas yuav tsum tau noj, yog li yuav tsum ceev faj saib xyuas lawv. kev cai huv si.

Nrhiav cov neeg sim ntawm koj tsev neeg thiab cov phooj ywg. Kev ntsuam xyuas qab zib yog ua raws li cov xwm txheej zoo ib yam li thaum saj cov aromas ntawm cawv thiab kas fes, tsuas yog tus nplaig tau ntub nrog me me ntawm kev daws (tsis nqos) thiab lub qhov ncauj tau muab yaug nrog dej huv ua ntej tasting. kev daws teeb meem tom ntej.

Tsis tas li qab zib

Qab zib	RS
fructose	180
piam thaj	75
mannose	30
galactose	32
sucrose	100
lactose	25
maltose	30

Cov tshuaj ntsuam xyuas tau nrog qab zib (tshwj tsis yog xylitol). AT rooj lawv muaj tus nqi sib xws RS. Cov suab thaj yooj yim (glucose, fructose, mannose, galactose) feem ntau yog qab zib dua li disaccharides (sucrose tsuas yog qab zib heev). Qab zib nrog cov khoom loj (cov hmoov txhuv nplej siab, cellulose) tsis qab zib kiag li. Rau kev nkag siab ntawm qab zib, nws yog ib qho tseem ceeb uas cov molecule thiab saj receptor sib phim. Cov mob no tshwj xeeb tshaj yog cuam tshuam rau qhov loj ntawm cov molecule, uas piav qhia txog qhov qab zib ntau dua ntawm cov suab thaj nrog cov molecules me. Lub qab zib ntawm cov khoom ntuj yog vim muaj cov suab thaj hauv lawv - piv txwv li, zib ntab (kwv yees li 100 rupees) muaj ntau ntawm fructose.

Cov evolutionary yog vim li cas qab zib yog perceived li palatable (uas ua rau noj cov zaub mov uas muaj lawv) yog lawv yooj yim digestibility thiab siab calorie ntsiab lus. Yog li lawv yog lub zog zoo, "roj" rau cov hlwb ntawm peb lub cev. Txawm li cas los xij, kev hloov pauv ntawm lub cev uas tsim nyog kom muaj sia nyob hauv lub sijhawm ntawm prehumans nyob rau hauv lub sijhawm yooj yim nkag mus rau zaub mov ua rau muaj ntau yam tsis zoo rau kev noj qab haus huv.

Tsis tsuas yog qab zib qab zib xwb

Lawv kuj saj qab zib non-qab zib compounds. Xylitol twb tau siv los txiav txim siab qhov qab zib ntawm cov tshuaj. Nws yog ib qho derivative ntawm ib qho ntawm cov suab thaj tsawg thiab nws RS zoo ib yam li sucrose. Nws yog ib qho kev pom zoo sweetener (code E967) thiab tseem siv los txhim kho qhov saj ntawm cov tshuaj txhuam hniav thiab zom cov pos hniav. Cov tshuaj sib xyaw ua ke muaj kev siv zoo sib xws: Mannitol E421 i Cov tshuaj sorbitol E420.

Molecule qauv ntawm qee cov suab thaj: qabzib (sab laug sab laug), fructose (sab saum toj sab xis), sucrose (hauv qab).

Glycerin (E422, cawv sweetener thiab noo noo retention) thiab amino acid glycine (E640, tsw enhancer) kuj yog cov khoom qab zib tasting. Cov npe ntawm ob lub tebchaw (nrog rau cov piam thaj thiab qee qhov lwm tus) yog muab los ntawm Greek lo lus uas txhais tau tias "qab zib". Glycerin thiab glycine tuaj yeem siv rau kev ntsuas qab zib (muab tias lawv yog cov ntshiab, tau, piv txwv li, los ntawm lub tsev muag tshuaj). Tab sis cia peb tsis txhob sim saj ntawm lwm cov tebchaw!

Proteins muab rho tawm los ntawm qee cov nroj tsuag kab txawv kuj yog sweeteners. Hauv Tebchaws Europe nws raug tso cai siv. Thaumatin E957. Nws RS yog nyob ib ncig ntawm 3k. lub sij hawm siab tshaj ntawm sucrose. Muaj kev sib raug zoo miraculinaTxawm hais tias nws tsis saj qab zib ntawm nws tus kheej, nws tuaj yeem hloov pauv li cas tus nplaig receptors ua haujlwm. Txawm tias kua txiv qaub qab qab qab heev tom qab noj nws!

Lwm cov piam thaj hloov steviosides, uas yog, tshuaj muab rho tawm los ntawm South American nroj tsuag. Cov tshuaj no yog kwv yees li 100-150 npaug qab zib dua sucrose. Steviosides tau pom zoo siv los ua cov khoom noj ntxiv raws li txoj cai E960. Lawv siv los ua kom qab zib, jams, zom cov pos hniav, thiab ua cov khoom qab zib hauv cov khoom qab zib nyuaj. Lawv tuaj yeem noj tau los ntawm cov neeg mob ntshav qab zib.

Ntawm cov nrov inorganic tebchaw, lawv muaj ib tug qab zib saj. loj beryl (thaum chiv keeb no hu ua glucin thiab muaj lub cim Gl) thiab Lead. Lawv muaj tshuaj lom heev - tshwj xeeb tshaj yog lead (II) acetate Pb (CH₃Tus Thawj Saib Xyuas Haujlwm)₂, twb hu ua lead qab zib los ntawm alchemists. Tsis muaj qhov xwm txheej peb yuav tsum sim qhov kev sib raug zoo no!

Qab zib los ntawm lab

Khoom noj khoom haus ntau ntxiv ntawm cov khoom qab zib tsis yog los ntawm ntuj tsim, tab sis ncaj qha los ntawm chemistry lab. nws yeej nrov khoom qab zibLub RS uas yog kaum thiab ntau pua lub sij hawm ntau dua li ntawm sucrose. Yog li ntawd, tus nqi ntawm lub zog los ntawm qhov tsawg kawg nkaus koob yuav tsum raug tshem tawm. Thaum cov tshuaj tsis hlawv hauv lub cev, lawv yeej muaj "0 calories". Feem ntau siv:

saccharin E954 ua - cov khoom qab zib qub tshaj plaws (nrhiav xyoo 1879);
sodium cyclamate E952;
aspartame E951: kev kho mob - ib qho ntawm cov khoom qab zib nrov tshaj plaws. Hauv lub cev, cov khoom sib xyaw ua rau cov amino acids (aspartic acid thiab phenylalanine) thiab cawv methanol, uas yog vim li cas cov khoom noj qab zib nrog aspartame nqa cov lus ceeb toom ntawm lub ntim rau cov neeg muaj phenylketonuria (ib yam kab mob ntawm phenylalanine metabolism). Ib qho kev tsis txaus siab txog aspartame yog kev tso tawm methanol, uas yog ib qho tshuaj lom. Txawm li cas los xij, ib koob tshuaj aspartame (thaum noj tsis pub ntau tshaj ib gram ib hnub twg) tsuas yog ib feem kaum ntawm ib gram ntawm methanol, uas tsis cuam tshuam rau lub cev (ntau dua yog tsim los ntawm cov metabolism hauv ntuj);
acesulfame K E950;
Sucralose E955 yog tsim los ntawm cov kws tshaj lij - ib tug derivative ntawm sucrose, nyob rau hauv uas chlorine atoms yog qhia. Cov tshuaj "trick" no tiv thaiv lub cev los ntawm metabolizing nws.

Qhov tsis zoo ntawm qee cov khoom qab zib yog tias lawv tawg thaum lub sijhawm ua zaub mov (piv txwv li, ci). Vim li no, lawv tsuas yog tsim nyog rau cov khoom noj qab zib uas yuav tsis ua kom sov.

Txawm hais tias qhov ntxim nyiam ntawm cov khoom qab zib (qab zib yam tsis muaj calories!), cov nyhuv ntawm lawv siv feem ntau cuam tshuam. Qab zib saj receptors tau tawg mus thoob plaws ntau lub cev ntawm peb lub cev, nrog rau cov hnyuv. Sweeteners txhawb plab hnyuv receptors xa ib qho "tshiab xa" teeb liab. Lub cev qhia cov txiav ua cov tshuaj insulin, uas pab txav cov piam thaj los ntawm cov ntshav mus rau cov hlwb. Txawm li cas los xij, thaum siv cov khoom qab zib es tsis txhob qab zib, tsis muaj qhov hloov pauv rau cov piam thaj hauv cov ntaub so ntswg, nws cov concentration txo qis thiab lub hlwb xa cov cim ntawm kev tshaib kev nqhis. Txawm hais tias noj ib feem ntawm cov zaub mov txaus, lub cev tseem tsis xav tias tag nrho, txawm hais tias cov khoom tsis muaj piam thaj muaj lwm cov khoom xyaw uas muab lub zog. Yog li, sweeteners tiv thaiv lub cev los ntawm kev kwv yees cov calorie cov ntsiab lus ntawm cov zaub mov kom zoo, ua rau muaj kev tshaib kev nqhis uas txhawb kev noj mov ntxiv.

Physiology thiab psychology ntawm saj

Lub sijhawm rau qee qhov kev xav.

Peb muab ib lub pob zeb loj ntawm cov suab thaj (ice qab zib) rau ntawm tus nplaig thiab maj mam nqus nws. Yaug koj lub qhov ncauj nrog dej thiab tom qab ntawd plua plav koj tus nplaig nrog ib pinch ntawm hmoov qab zib (los yog finely av qab zib). Cia peb sib piv cov impressions ntawm ob yam khoom. Cov qab zib zoo crystalline zoo li qab zib dua li dej qab zib. Yog vim li cas yog tus nqi ntawm dissolution ntawm sucrose, uas nyob ntawm qhov chaw ntawm cov muaju (thiab qhov no, nyob rau hauv tag nrho, yog ntau dua rau ib tug me me crumb tshaj rau ib tug loj ib feem ntawm qhov hnyav tib yam). Kev sib cais sai dua ua rau muaj kev ua kom sai ntawm cov receptors ntawm tus nplaig ntau dua thiab muaj kev xav ntau dua ntawm kev qab zib.

qab zib heev

Cov khoom qab zib uas paub zoo tshaj plaws yog cov khoom sib xyaw hu ua Lugduname, tau los ntawm Fabkis chemists los ntawm Lyon (hauv Latin). RS ntawm cov khoom yog kwv yees li ntawm 30.000.000 300 20 (uas yog XNUMX npaug qab zib dua sucrose)! Muaj ntau qhov kev sib txuas zoo sib xws nrog Rs XNUMX lab.

Nyob rau hauv cov phau ntawv biology qub muaj ib daim ntawv qhia txog qhov rhiab ntawm tus nplaig rau tus kheej saj. Raws li nws, qhov kawg ntawm peb lub cev saj yuav tsum tau txais tshwj xeeb rau cov khoom qab zib. Moisten ib tug huv stick nrog qab zib tov thiab kov tus nplaig nyob rau hauv ntau qhov chaw: nyob rau hauv lub kawg, nyob rau hauv lub hauv paus, nyob rau hauv nruab nrab thiab ob sab. Feem ntau yuav, yuav tsis muaj qhov sib txawv tseem ceeb ntawm qhov sib txawv ntawm nws teb rau qhov qab zib. Kev faib tawm ntawm receptors rau cov saj yooj yim yog yuav luag sib xws thoob plaws tus nplaig, thiab qhov sib txawv ntawm qhov rhiab heev yog me me.

Thaum kawg, ib yam dab tsi los ntawm psychology ntawm saj. Peb npaj cov qab zib cov ntsiab lus ntawm tib concentration, tab sis txhua yam ntawm cov xim sib txawv: liab, daj thiab ntsuab (peb xim, ntawm chav kawm, nrog zaub mov coloring). Peb ua qhov kev ntsuam xyuas qab zib rau cov neeg paub uas tsis paub txog cov ntsiab lus ntawm cov kev daws teeb meem. Lawv feem ntau yuav pom tias cov tshuaj liab thiab daj yog qab zib dua li cov tshuaj ntsuab. Cov txiaj ntsig ntawm qhov kev sim no kuj yog ib qho kev hloov pauv ntawm tib neeg cov evolution - liab thiab daj txiv hmab txiv ntoo yog siav thiab muaj ntau cov suab thaj, tsis zoo li cov txiv hmab txiv ntoo ntsuab unripe.