【作者】 罗昌荣； 侯亚龙； 穆海菠；

【Author】 Luo Chang - rong Hou Ya - long Mu Hai - bo (National Technical Center, Huabao Food Flavor & Fragrance (Shanghai) Co. , Ltd.)

【机构】 华宝食用香精香料(上海)有限公司技术中心；

【摘要】 利用热重分析法测定了核糖、木糖、阿拉伯糖、来苏糖以及葡萄糖在高温下的降解行为,分别测定了它们的熔融温度以及分步降解的温度。对这些戊糖和葡萄糖的相对稳定性进行了比较。更多还原

【Abstract】 The thermal degradation properties of ribose, xylose, arabinose, lyxose and glucose were measured respectively by thermal gravity analysis. In addition, their melting temperature and degradation temperature were determined respectively . And the relative stability of those pentose and glucose was compared.更多还原