蔗糖热聚合生成低聚果糖

Fructo—oligosaccharides Produced by Thermalization of Sucrose

蔗糖热聚合生成低聚果糖的最佳实验条件为:在30 g蔗糖中加入作为催化剂的柠檬酸0.3 g,溶解于16 mL水中,蒸发除去水分后进行加热聚合。加热温度为120℃,加热时间为80 min,产物为琥珀色玻璃体。以酶法低聚果糖商品为对照,经纸上层析和高效液相色谱法分析判定,蔗糖热聚合产物中含有低聚果糖。含量为18.6%。通过醇析可从热聚合产物中分离得到低聚果糖。醇析物的红外谱图表明其与酶法生产的低聚果糖属同一物质,证明用蔗糖热聚合制备低聚果糖的方法具有一定的可行性。

The optimum conditions were determined for preparation of fructo—oligosccharides (FOS) from the thermalization of sucrose. Sucrose (30 g) with citric acid 0.3 g as catalyst was dissolved in water (16 mL), which was subsequently evaporated. The melted sucrose was heated at 120℃ for 80 min under vacuum to produce an amber glassy solid. Paper chromatography and HPLC demonstrated that there was 18.6% FOS in the product of sucrose thermalization. The IR spectrum of this precipitation showed that there was no significant difference compared with that of the commercial FOS from sucrose enzymolysis, which indicated that it was feasible to produce FOS by thermalization.