Preliminary Structural Analysis of High Molecular Weight Alkaline Degradation Products of Sucrose

被引：2

作者：

Zhu, Zhongyan ^{[1
]}

Li, Kai ^{[1
]}

Li, Wen ^{[2
,3
]}

机构：

[1] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China

[2] Guangxi Univ Nationalities, Coll Chem & Chem Engn, Nanning 530008, Peoples R China

[3] Guangxi Univ, Collaborat Innovat Ctr Guangxi Sugarcane Ind, Nanning 530004, Peoples R China

来源：

SUGAR TECH | 2021年 / 23卷 / 02期

关键词：

Structural analysis; High molecular weight; Alkaline degradation; Sucrose; SUGAR; MELANOIDIN; FRUCTOSE; GLUCOSE; FTIR; NMR;

D O I：

10.1007/s12355-020-00902-2

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

The high molecular weight alkaline degradation products of sucrose (HMWADPS) are the colored substances in sugar juice. Few studies have been conducted to elucidate the structure of HMWADPS. In the present study, the structure of HMWADPS was analyzed by nuclear magnetic resonance and Fourier transform infrared spectroscopy, and the molecular weight of HMWADPS was determined by gel permeation chromatography. The chemical structure of HMWADPS consisted of carbonyl carbon (ketones, aldehyde, and carboxyl), conjugated double bonds, alcoholic hydroxyl, and saturated alkanes. The molecular weight of HMWADPS was calculated to be predominately composed by 19525 and 2357 Da, respectively.

引用

页码：461 / 465

页数：5

共 28 条

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