双糖体系中5-羟甲基糠醛的形成动力学分析
Analysis of the formation kinetics on 5-hydroxymenthylfurfual in disaccharide system during thermal processing
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摘要: 为了研究双糖溶液模拟体系中5-羟甲基糠醛的形成动力学规律,本文以3种双糖为研究对象,研究了单一糖溶液模拟体系中5-羟甲基糠醛的形成动力学模型。通过对不同的加热条件下,糖溶液模拟体系中5-羟甲基糠醛形成的研究,发现初始pH对5-羟甲基糠醛的形成影响较大。随着加热温度的升高和时间的延长,3种双糖溶液模拟体系中5-羟甲基糠醛的形成量呈增加的趋势,溶液pH呈下降趋势。在5-羟甲基糠醛的形成量不超过最大值的范围内,温度为80100℃时,3种双糖溶液中5-羟甲基糠醛的形成符合零级动力学模型;温度为120160℃时,乳糖溶液中5-羟甲基糠醛的形成符合零级动力学模型,而蔗糖和麦芽糖溶液中5-羟甲基糠醛的形成符合一级动力学模型。Abstract: The formation kinetics of 5- hydroxymethylfurfural was investigated in the 3 kind of disaccharide model systems.Through the study of 3 model systems during different thermal treatment, the formation of HMF could be related to the initial pH. With the increasing of temperature and time, the content of HMF increased in the 3 disaccharide systems, while the pH decreased.At the temperature of 80100℃, the formation of HMF in the 3 model system was in accordance with zero- order kinetics within less than the maximum amount. At the temperature of 120160℃, the formation of HMF was in accordance with zero-order kinetics in the lactose model system and with first-order kinetics in the sucrose and maltose model system within less than the maximum amount.
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