1111 李 娟，张明晶*，樊 丽，鲍天祺，田 兰
（中国农业科学院农产品加工研究所，农业农村部农产品加工综合性重点实验室，北京 100193）
摘 要：采用高效阴离子交换色谱分离-脉冲安培检测法联合电子舌技术，对市售饮料的糖类组成及甜味品质进行 了系统分析。通过对市售饮料中糖类组分调研确立了检测目标，建立了离子色谱检测法，准确测定了饮料中蔗糖、 果糖、葡萄糖及糖醇的含量及比例。电子舌技术用于不同饮料的差异化分析并量化评估了甜度强度。结果表明，联 合应用两种技术可更全面地解析饮料甜味特征，为产品甜味配方设计与减糖优化策略提供科学依据。
关键词：高效阴离子交换色谱；电子舌；糖类组成；饮料；甜度强度
Compositional Analysis of Sugars and Sweetness Quality Assessment in Commercial Beverages
LI Juan，ZHANG Ming-jing*，FAN Li，BAO Tian-qi，TIAN Lan
（Institute of Food Science and Technology，Chinese Academy of Agricultural Sciences，Key Laboratory of Agro-Products Processing，Ministry of Agriculture and Rural Affairs，Beijing 100193，China）
Abstract: A systematic analysis of the sugar composition and sweetness quality of commercial beverages was conducted using high-performance anion- exchange chromatography with pulsed amperometric detection（HPAEC PAD）combined with electronic tongue technology. Target analytes were identified based on a preliminary survey of sugar components in commercial beverages，and an ion chromatography method was subsequently established to accurately determine the contents and ratios of sucrose，fructose，glucose，and sugar alcohols. Electronic tongue technology was employed for differential analysis of various beverages and to quantitatively evaluate sweetness intensity. The results demonstrate that the combined application of these two analytical techniques enables a more comprehensive characterization of beverage sweetness profiles，thereby providing a scientific basis for the rational design of sweetener formulations and the development of sugar-reduction optimization strategies.
Key words: high-performance anion- exchange chromatography（HPAEC）；electronic tongue（e- tongue）；sugar composition；beverag；sweetness intensity
中图分类号：TS207 文献标志码：A 文章编号：1007-7871（2026）04-0001-08
2026，Vol.29，No.4