菊芋中5-羟甲基糠醛形成动力学分析

Kinetic Studies on 5-Hydroxymethylfurfural Formation in Jerusalem artichoke

以菊芋为研究对象,采用3, 5-二硝基水杨酸(DNS)法、苯酚-硫酸法及高效液相色谱分析加工中果糖、菊糖及5-羟甲基糠醛变化规律,并阐述5-羟甲基糠醛的形成动力学。结果显示:加热温度为93, 78, 70和63℃时,随着时间的延长,果糖含量先降后升,菊糖含量持续下降, 5-羟甲基糠醛含量显著升高;5-羟甲基糠醛的形成均符合零级动力学模型。

The changes of fructose, inulin and 5-hydroxymethylfurfural(5-HMF) in Jerusalem artichoke measured by DNS,sulphuric acid-phenol method and high performance liquid chromatography(HPLC) were studied. The kinetics of 5-HMF were analyzed at the same time. The results indicated that at the heating temperture of 93, 78, 70 and 63 ℃, the contents of fructose showed a trend from decline to rise, inulin presented a tendency of decrease, and 5-HMF had an upward tendency.The formation of 5-HMF was in accordance with zero-order kinetics.