有机络合剂对蔗糖晶体中铁离子残留量影响分析

The effect of organic complexing reagent on the remainder of iron(Ⅲ) in the sucrose crystal

铁离子是蔗糖产品中重要的致色杂质之一.试验中发现有机络合剂R1、R2、R3、R4等对蔗糖晶体中残留铁离子含量具有明显的抑制作用.通过对有机络合剂进行一系列的筛选后,用正交试验,系统考察温度、络合剂加入浓度以及pH值等因素对蔗糖溶液中铁离子在蔗糖晶体中残留量的影响及其规律.结果表明,在加热温度为60℃-70℃,pH值为6,有机络合剂R2加入浓度为0.75×10-6μg/ml时,Fe3＋在蔗糖晶体中残留量降低了66.07%,但是有机络合剂R2的加入量仅为铁离子加入量的几十分之一,却可以明显降低铁离子在蔗糖晶体中的残留量.本实验结果可为开发控制白糖产品中杂质含量的新技术新方法提供了理论及试验依据.

Iron ion（Ⅲ） is one of the main colored components of sugar. We found that some organic complexing reagents such as R1,R2,R3 and R4 had obvious effect on the reminder of iron ion（Ⅲ） in the sucrose crystal,Some parameters such as the concentration of complexing reagents ,temperature,pH value were investigated. Experimental results showed that iron ion（Ⅲ） in the sucrose crystal decreased about 61.90%when temperature was between 60 - 70 ℃, pH value 6, the concentration of R2 with 0.75 x 10^-6 μg/ml. The experimental results are significant to develop new technologies and methods for controlling the colored components of sugar.