中文摘要：

随着生活质量的提高,人们对于高质量且高安全的食品添加剂的需求日益增长,三氯蔗糖是最理想的人工甜味剂,具有非营养、低热量、高甜度、高安全性和风味好等特点,所以三氯蔗糖合成法的研究十分必要。本文主要介绍了三氯蔗糖各合成法的国内外最新研究进展,并综合评价了各合成法,认为全基团保护法合成步骤太过繁锁;单基团保护法中的乙酸酐法和原乙酸三甲酯法仍存在一定缺陷,但有机锡法合成步骤少,有机锡可回收再利用,是目前最适宜于工业化的合成方法;而酶法,特别是蔗糖法,由于其环保和高选择性而被认为是未来最有潜力的合成法;同时一些新的合成法,如三氯蔗糖-6-酯的酶水解等,均值得进一步的研究。本文最后展望了未来的研究趋势并提出发展建议。

英文摘要：

With the improvement of life quality,there has been an increasing demand on high quality and high safety food sweeteners. Sucralose is exactly such an ideal artificial sweetener,which has the features of non-nutritive,low-calorie,high sweetness,high safety,and good flavor. Therefore,it is extremely necessary to study the synthetic methods of sucralose. This paper mainly summarizes the recent progress in the synthetic methods of sucralose,and comprehensive evaluation is given. It is concluded that,while the omni-group protection method contains too many synthetic steps and the mono-group protection method of the acetic anhydride method and trimethyl orthoacetate method are still in development, the organotin method has fewer synthetic steps and the organotin can be recycled,therefore it is considered to be the most applicable in industrial production so far. On the other hand,chemical-enzyme synthetic method,especially the sucrose method,is believed to be the most promising one in the future due to its environment friendly and high selectivity aspect. In addition,there are some other synthetic methods,such as enzymatic hydrolysis of sucralose-6-ester,etc.,worthy of further research. Finally,the research trends are also discussed and several development suggestions are proposed.