关于葡萄糖异构化过程中DE值下降原因的探讨

从还原力的角度探讨了葡萄糖异构化生产果葡糖浆过程中葡萄糖值下降的原因。在费林氏法测定还原糖的条件下,比较了果糖和葡萄糖的还原力;分别用葡萄糖和淀粉水解糖为原料,研究了异构化过程中DE值与果糖含量的关系。结果表明,对于费林氏溶液,果糖的还原力比葡萄糖低;葡萄糖值随异构化所产生的果糖含量增加而降低。异构化过程中DE值下降的主要原因是果糖的还原力比葡萄糖低。

This paper compared the reducing forces of fructose and dextrose by Fehling 's method,and investig ated the relationships between the dextrose equivalent (DE)and the content of fructose in the syrup.The results showed that the reducing forces of fructose and dextrose were different.The DE was decreasing with the increasing of fructose in the process of isomerizing dextrose syrup.The reason was due to the fact that the reducing force of fructose is lower than that of dextrose in the analytical condition.