乙酰磺胺酸钾（，Ace K）又称乙酰氨基磺酸钾、醋磺內酯鉀，俗称安赛蜜，是一种无卡路里的甜味剂。在欧盟，其E编码（添加剂编码）是E950。是由德国化学家卡尔·克劳斯于1967年在赫希斯特公司（现）工作时偶然发现的。
从化学结构上说，乙酰磺胺酸钾是6-甲基-1,2,3-氧杂噻嗪-4(3H)酮2,2-二氧的钾盐。其为白色结晶粉末，分子式为C4H4KNO4S，分子量为201.24 g/mol。
性质
乙酰磺胺酸钾的甜度是蔗糖的200倍，和阿斯巴甜相当，是糖精的三分之二，三氯蔗糖的三分之一。乙酰磺胺酸钾有与糖精类似的官能团，吃后同样会有轻微的苦味和金属味残留在舌头上，浓度较高时尤为明显。卡夫食品的专利显示酰基磺胺的残留味道可通过添加阿魏酸钠掩蔽。实际使用中，乙酰磺胺酸钾与三氯蔗糖、阿斯巴甜等其他甜味剂混合，以求得到和蔗糖相似的甜味曲线，或互相遮盖残留味道，或呈现协同效应促进总体甜度。乙酰磺胺酸钾的分子尺寸比蔗糖小，能与其他甜味剂均匀混合。
与阿斯巴甜不同，乙酰磺胺酸钾对热稳定，甚至弱酸弱碱环境下仍然有较好的热稳定性。因此可用于烘焙，以及长期置于烘烤橱窗的食品。然而，长期高温下的降解产物3-羰基丁酰胺(acetoacetamide)有弱毒性。
参考文献
外部链接
- [http://www.fao.org/ag/agn/jecfa-additives/details.html?id=841 Joint FAO/WHO Expert Committee on Food Additives evaluation monograph of Acesulfame Potassium]
- [https://web.archive.org/web/20120225051955/http://edocket.access.gpo.gov/cfr_2001/aprqtr/21cfr172.800.htm FDA approval of Acesulfame Potassium]
- [http://edocket.access.gpo.gov/cfr_2004/aprqtr/pdf/21cfr172.755.pdf FDA approval of Acesulfame Potassium as a General Purpose Sweetener in Food]
- International Food Information Council article (IFIC) Foundation [https://web.archive.org/web/20090422160800/http://www.ific.org/publications/brochures/acekbroch.cfm Everything You Need to Know About Acesulfame Potassium]
- Whole Foods Market Health Info [http://www.wholefoodsmarket.com/products/unacceptable-ingredients.php Acesulfame K]
- Elmhurst College, Illinois Virtual ChemBook [https://web.archive.org/web/20030826200357/http://www.elmhurst.edu/~chm/vchembook/549acesulfame.html Acesulfame K]
- [http://toxnet.nlm.nih.gov/cgi-bin/sis/search/f?./temp/~o6FnPi:1 Hazardous substances databank entry at the national library of medicine (outdated source)]
- Discovery News [https://web.archive.org/web/20090525083413/http://dsc.discovery.com/news/2009/05/22/artificial-sweetener.html Sweeteners Linger in Groundwater]
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