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众所周知,葡萄糖溶液经高溫灭菌及貯放后,有呈色现象。葡萄糖溶液经分解后常呈黄色,过去均認为系由糖的焦化所致,但最近据Wcbb等氏报告,溶液变黄系由葡萄糖的分解产物5-羥基呋喃甲醛(5-Hydroxymethyl furfural,以下簡写为5-HMF)聚合的结果;並指出,溶液呈色的深淺与5-HMF产生的量成正比。又据Hirayama等氏的研究,5-HMF的产生速率又与葡萄糖的分解速率成正比。影响葡萄糖溶液稳定性的因素很多,据Vlksen的介紹,該溶液的呈色或成份的变化与下述各种因素有关:
It is well-known that glucose solutions are colored after high-temperature sterilization and storage. After the glucose solution is decomposed, it often appears yellow. In the past, it was thought that it was caused by the coking of sugar, but recently, according to Wcbb et al., the solution turned yellow from the decomposition product of glucose 5-hydroxyfurfural (5-Hydroxymethyl furfural, below The result of the polymerization was abbreviated as 5-HMF; and it was pointed out that the color depth of the solution was directly proportional to the amount of 5-HMF produced. According to research by Hirayama et al., the production rate of 5-HMF is in turn proportional to the rate of decomposition of glucose. There are many factors affecting the stability of the glucose solution. According to Vlksen, changes in the color or composition of the solution are related to the following factors: