3种单糖模拟体系中5-羟甲基糠醛的形成动力学分析

Kinetic Studies on 5-Hydroxymethylfurfural Formation in Three Kinds of Monosaccharide Solution Model Systems during Thermal Processing

为了研究单糖溶液模拟体系中5-羟甲基糠醛的形成动力学规律,本实验以葡萄糖、果糖和半乳糖3种单糖为研究对象,通过高效液相色谱分析研究了单糖溶液模拟体系中5-羟甲基糠醛的形成动力学模型。结果显示,初始pH值对单糖溶液模拟体系中5-羟甲基糠醛的形成影响较大。在初始pH 2~8的范围内,pH 2时,5-羟甲基糠醛的形成量最大。随着加热温度的升高和时间的延长,3种糖溶液模拟体系中5-羟甲基糠醛的形成量呈增加的趋势,溶液pH值呈下降趋势。在加热温度为80、100、120℃时,5-羟甲基糠醛的形成符合一级动力学模型。

The formation kinetics of 5-hydroxymethylfurfural was investigated in three monosaccharide solution model systems(glucose, fructose and galactose). In this paper, 5-hydroxymethylfurfural contents in the monosaccharide model systems were determined by high performance liquid chromatography(HPLC). Results indicated that the formation of HMF could be related to the initial pH. The content of HMF reached the maximum level at pH 2. With the increase of temperature and time, the content of HMF increased, while the pH decreased. The color became darker in the monosaccharide model systems. At 80, 100 and 120 ℃, the formation of HMF was in accordance with first-order kinetics.