马寅龙，田大芝*

（湖北达能食品饮料有限公司，湖北 武汉 430043）

摘要：摄入蔗糖过量会增加罹患代谢性疾病的风险，如糖尿病、肥胖及高血糖综合征等。随着人们对自身健康的关注度逐渐提高，同时低糖或零糖食品概念进入大众视野，天然甜味剂受到广泛关注。赤藓糖醇是一种天然来源的糖醇类甜味剂，目前大多数研究显示，赤藓糖醇是相对健康且具有优良功能性的一类代糖。本文论述了赤藓糖醇的结构、理化性质、功能特性及其在饮料开发中的应用，以期为赤藓糖醇在饮料工业生产中的应用提供理论支持。

关键词：赤藓糖醇；功能特性；饮料

Functional Properties of Erythritol and Its Progress in the Development of Beverages

MA Yin-long，TIAN Da-zhi*

（Hubei Danone Food & Beverage Co.，Ltd，Wuhan 430043，China）

Abstract: Excessive intake of sucrose increases the risk of metabolic diseases such as diabetes， obesity andhyperglycemic syndrome. As people's concern for their health gradually increases，and the concept of low-sugar orzero-sugar food enters the public's view. Hence natural sweeteners have received widespread attention. Erythritol is asugar alcohol sweetener of natural origin，and most studies have shown that erythritol is a relatively healthy andfunctional sugar substitute. This paper discusses the structure，physicochemical properties，functional properties oferythritol and its application in beverage development， with a view to providing theoretical support for theapplication of erythritol in the actual production of beverage industry in the future.

Key words: erythritol；functional properties；beverages

中图分类号：TS201.1                  文献标志码：A                             文章编号：1007-7871（2024）04-0074-06

2024，Vol.27，No.4