高甜度蔗糖衍生物的研究(Ⅰ)——三氯蔗糖及其制备原理

三氯蔗糖是一种全新概念的食品甜味剂,具有甜度高、甜味特性好、安全性高等突出优点,代表着当前强力甜味剂的最高成就.目前全世界仅英国Tate&Lyle公司有生产,但其生产技术尤其是核心步骤与工艺参数秘而不宣.本文首先讨论蔗糖卤代衍生物的增甜原理,及通过全基团保护法制备三氯蔗糖的原则.     

Glass transition and water effects on sucrose inversion in noncrystalline carbohydrate food systems

The effects of water and glass transition on the hydrolysis of sucrose by invertase in noncrystalline carbohydrate systems were investigated. Maltodextrin/sucrose (2:1) and maltodextrin/lactose/sucrose (1:1:1) were dissolved in distilled water. Invertase (10 mg/17.2 g) was added. Amorphous samples were produced by freeze-drying the solutions. Sorption isotherms were determined gravimetrically at 24 °C over the 0.113–0.763 a_w, and over 0.239–0.764 a_w, the glass transition, T_g was determined using differential scanning calorimetry (DSC). DSC and water sorption results suggested that samples remained noncrystalline. Sucrose inversion was analysed by monitoring glucose content during storage. Sucrose hydrolysis occurred at significant rates at 0.662 and 0.764 a_w. The rate increase was not related to the apparent glass transition of the systems.     

Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra)

The effects of various thermal processing treatments (blanching, boiling and steaming) of red cabbage, Brassica oleracea L. ssp. capitata f. rubra cv. ‘Autoro’, were assessed for the levels of glucosinolates (GLS), total phenols (TP), total monomeric anthocyanins (TMA), l-ascorbic acid (L-AA) and soluble sugars, as well as for the antioxidant potential by the ferric reducing ability power (FRAP) and oxygen radical absorbance capacity (ORAC) assays. Individual native GLS were determined by ion-pair HPLC-MS/DAD. There were significant (p < 0.05) losses in blanched red cabbage: TP, 43%, TMA 59%, FRAP 42%, ORAC 51%, L-AA 48% and soluble sugars 45%. Boiling gave less extensive reductions: TP 16%, TMA 41%, FRAP 17%, ORAC 19%, L-AA 24% and soluble sugars 19%. Steaming caused no losses for TP, ORAC, FRAP or soluble sugars. However, significant reductions were found for TMA and L-AA, with 29% and 11%, respectively. In general losses were accounted for in the processing waters; however, TMA was not fully recovered, indicating degradation. Total GLS were severely affected by processing, with reductions of 64%, 38% and 19% in blanched, boiled and steamed red cabbage, respectively. Total aliphatic and indole GLS were similarly affected. Lost GLS were partially recovered in the processing water.     

表面活性剂对蔗糖色素物质影响的研究

本文对煮糖过程中添加表面活性剂对蔗糖晶体色值的影响进行了研究。通过实验室条件下甲膏模拟煮糖,分别对Hodag CB—6,Mazu 400,S—570,糖助剂—29和SS—02五种表面性剂做了六种添加量的对此试验。然后对晶体色值进行检测,并对影响晶体色值的几个主要因素—酚类物、氨基氮以及不同分子量色素物质的含量进行分析。结果发现,表面活性剂在改善煮糖作业的同时,对降低晶体的色值也具有良好的作用。     

蔗糖的使用特性与糖业的发展

本文在论述蔗糖的甜味特性，生理特性和食品国工特性之后，重点分析了世界蔗糖的产销现状和我国制糖工业的发展前景，认为，尽管我国蔗糖生产的发展道路不平坦，但总的发展趋势是向前的。     

Ca2+型离子交换树脂制取果糖的研究

本文讨论Ca^2 型离子交换树脂制取果糖的方法。提出了70℃下能使果糖与葡萄糖达到最佳分离的方法，获得纯度大于95%的果糖液。且考察了各种操作条件对蔗糖转化的影响。     

微波-表面活性剂协同提取山竹外衣色素

研究了微波-表面活性剂协同提取法(MAME)提取山竹外衣色素的工艺条件与过程。考察了提取剂中表面活性剂类型和含量、提取液pH、微波提取功率、时间、浸泡固液质量比和时间对色素提取率的影响,实验结果表明:pH=1时,以w(聚氧乙烯十二酸失水山梨醇单酯)=0.08%的乙醇溶液〔φ(CH3CH2OH)=70%〕为提取剂,山竹外衣按m(山竹外衣)∶m(提取剂)=1∶263浸泡于提取剂中5 m in、微波功率800 W下提取25 s,色素提取率为96.26%。该法一次提取率是传统溶剂法的1.78倍,提取时间是溶剂法的1/240,聚氧乙烯十二酸失水山梨醇单酯对色素提取有增溶作用。     

蔗糖水解反应动力学研究

考察了蔗糖水溶液的浓度及反应温度对蔗糖水解反应的影响。结果发现，在浓度比较低的情况下蔗糖水解反应能很好的遵循一级反应的动力学方程，但在浓度较高时却与一级反应的速率方程有较大的偏离，说明此时该反应已不再是一级反应。这与理论分析结果相一致；另外随着反应温度的升高，该反应的速率随之增大，并且速率系数与温度的关系遵循阿仑尼乌斯方程。