连 琦1，2，3，4*，柯小庆1，2，3，4，邹 峰5，高 欣5
（1 国家草本植物加工技术专业研发中心，福建 漳州 363000；
2 福建省饮料用植物提取技术企业重点实验室，福建 漳州 363000；
3 福建省茶及饮料产品加工企业工程技术研究中心，福建 漳州 363000；
4 海洋三所食品联合实验室，福建 漳州 363000；
5 大闽食品（漳州）有限公司，上海 200000）
摘 要：随着糖尿病、肥胖症等诸多慢性代谢疾病的全球发病率显著上升，一些低糖低卡的天然甜味剂因其与生俱 来的安全性、更高的营养价值和丰富的功能性等特点逐渐受到了人们的青睐，食品生产商越来越倾向于在食品配方 中添加具有上述特性的天然甜味剂代替传统糖来迎合市场需求。本文综述了可商用天然甜味剂的定义分类、历史 发展、物理化学特性及生理功能、在食品工业中的应用，以期为天然甜味剂的开发与应用提供理论参考。
关键词：天然；甜味剂；食品；营养价值；生理功能
Advancements on Research and Application of Natural Sweeteners
LIAN Qi1,2,3,4*，KE Xiao-qing1,2,3,4，ZOU Feng5，GAO Xin5
（1 National R&D Center For Herbs Processing Technology，Zhangzhou 363000，China；
2 Fujian Key Laboratory of Plant Extraction Technology for Beverages，Zhangzhou 363000，China；
3 Fujian Tea and Beverage Products Processing Enterprise Engineering Technology Research Center， Zhangzhou 363000，China；
4 The Third Institute of Oceanographic Ministries of Natural Resources Food Joint Laboratory，Zhangzhou 363000，China； 5 Damin Foodstuff（Zhangzhou）Co.，Ltd.，Shanghai 200000，China；
5 Damin Foodstuff（Zhangzhou）Co.，Ltd.，Shanghai 200000，China）
Abstract: With the global incidence of many chronic metabolic diseases such as diabetes and obesity rising significantly，food manufacturers are increasingly inclined to add natural sweeteners and artificial sweeteners instead of sugar in food formulas to cater to market demand. However，artificial sweeteners have become less popular due to their frequent safety controversies. On the contrary，natural sweeteners are gradually favored by people because of their inherent safety and higher nutritional value. This article reviews the definition and classification of commercially available natural sweeteners，historical development，physical and chemical properties and physiological functions， applications in the food industry，etc.，with a view to developing high safety，high stability，and good solubility for the industry, providing a theoretical basis for high-quality natural sweeteners with controllable costs.
Key words: natural；sweetener；food；physiological function；application
中图分类号：TS242 文献标志码：A 文章编号：1007-7871（2025）05-0075-05
2025，Vol.28，No.5