楊梅黃酮與沒食子酸之天然甘味劑組合物COMBINATION OF MYRICETIN AND GALLIC ACID AS NATURAL SWEETENER

專利類型

發明

專利國別 (專利申請國家)

中華民國

專利申請案號

101140830

專利證號

I 439233

專利獲證名稱

楊梅黃酮與沒食子酸之天然甘味劑組合物COMBINATION OF MYRICETIN AND GALLIC ACID AS NATURAL SWEETENER

專利所屬機關 (申請機關)

國立中興大學

獲證日期

2014/06/01

技術說明

當新鮮烏龍茶經過5年以上的陳放，並且每半年進行一次高溫烘焙，即可製成具有強烈回甘滋味的烏龍老茶。經過高液相層析儀(HPLC)分析發現此烏龍老茶中的沒食子酸與楊梅黃酮、槲黃素此兩種黃酮醇成分有顯著增加的趨勢。經過分子模擬顯示楊梅黃酮與沒食子酸扮演著配體與增強子的角色產生協同作用，進而活化甘味受體。而楊梅黃酮與沒食子酸經分子對接後如同味精麩胺酸與其增強子5'-腺核苷單磷酸鹽，可誘導甘味受體的結合空腔更加緊密。如此顯示楊梅黃酮搭配沒食子酸可發展於天然甘味劑的應用。 Strong umami taste was perceived in a specialized old oolong tea reproducibly converted from a fresh oolong tea by fierce baking biannually for five years. The HPLC results implied that gallic acid and two correlated flavonols, myricetin and quercetin were evidently accumulated after the tea conversion. Molecular modeling suggested that myricetin and gallic acid might serve as ligand and enhancer to activate the umami receptor synergistically. Docking of myricetin and gallic acid induced the gate close of binding cavity of the umami receptor, in a manner similar to that of glutamate and its enhancer, adenosine 5-monophosphate. It seems that concurrence of myricetin and gallic acid may be developed as a natural sweetener.

備註

本部(收文號1080029338)同意該校108年5月10日興產字第1084300302號函申請終止維護專利

連絡單位 (專責單位/部門名稱)

技術授權中心

連絡電話

04-22851811

網址