Degradation of Sucrose, Glucose and Fructose in Concentrated Aqueous Solutions Under Constant pH Conditions at Elevated Temperature

作者：Gillian Eggleston, J.R. Vercellotti · 发表于：Journal of Carbohydrate Chemistry · 年份：2000 · DOI：10.1080/07328300008544153 · 被引用次数：93 · 研究领域：Arsenic contamination and mitigation、Minerals Flotation and Separation Techniques、Subcritical and Supercritical Water Processes

The degradation of sucrose can decrease sucrose yield, reduce the efficiency of sugar factory and refinery processes, and effect end product quality. Characterization of sucrose degradation under modeled industrial processing conditions will underpin further technological improvements. Effects of constant reaction pH on sucrose degradation were investigated using simulated industrial model systems (100 °C; 65 °Brix [% dissolved solids]; N2; 0.05-3 mol NaOH titrant; 8 h), with the use of an autotitrator. Reaction pH values ranged from 4.40 to 10.45. Polarimetry and ion chromatography with integrated pulsed amperometric detection (IC-IPAD) were used to quantify sucrose degradation and first-order reaction constants were calculated. Minimum sucrose degradation occurred between pH 6.45 - 8.50, with minimum color formation between pH's 4.40 - 7.00. Polarimetry, often used in U.S. sugar factories and refineries to monitor chemical sucrose losses, was shown not to be viable to measure sucrose degradation under alkaline conditions, because of the formation of fructose degradation products with an overall positive optical rotation. For comparison, fructose and glucose (80 °C; 65 °Brix; N2; 3 mol NaOH; 2 h) were also degraded at constant pH 8.3 conditions. For sucrose, fructose, and glucose, formation of organic acids on degradation was concomitant with color formation, indicating they are probably produced from similar reaction pathways. For the glucose and fructose degradation reacti...