转化糖浆中5-羟甲基糠醛的形成

【摘要】 研究了转化糖浆生产过程中影响 5 -羟甲基糖醛 (5 -HMF)形成的因素 ,并通过正交试验和单因素试验 ,优化出蔗糖酸水解生产转化糖浆的较优工艺条件 ,即蔗糖水解液质量分数为 72 .7% ,pH值 2 .0 ,温度 80℃ ,反应时间 90min。在优化条件下每百克转化糖浆中 5 -HMF的含量为 1.6mg ,总还原糖的质量分数为 78.2 %更多还原

【Abstract】 This paper studied factors of effect on 5-Hydroxymethylfur fural(5-HMF) formation during the production of invert syrup. In addition, through orthogonal test and single factor test, we have optimized the best technique conditions of sucrose hydrolysis to invert syrup, i.e. 72.7% sucrose hydrolysis solution, pH 2.0, 80 ℃ and 90 min. Under properly selected conditions of sucrose hydrolysis, invert syrup obtained contains only 1.6mg 5-HMF per 100 g invert syrup and 78.2% reducing sugar to total syrup.更多还原