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标题：Structural elucidation of high‐molecular‐weight alkaline degradation products of hexoses
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作者：Wen‐Jing Luo ; Hai‐Qin Lu ; Fu‐Hou Lei 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：6
页码：2848-2853
DOI：10.1002/fsn3.1584
出版社：John Wiley & Sons, Ltd.
摘要：High‐molecular‐weight alkaline degradation products of hexoses (HMWHADPs) are colored substances in sugar solutions formed during sugar manufacturing process. These products may be occluded within sugar crystals and impart yellow or brown color to sucrose, thereby negatively affecting the quality of white sugar. Thus, the structural properties of HMWHADPs pose a significant scientific problem in the sugar industry. In the present study, the structural properties of HMWHADPs were investigated using nuclear magnetic resonance, zeta potential analyzer, energy‐dispersive X‐ray spectrometry, ultraviolet–visible spectra, and Fourier transform infrared spectroscopy. Results showed that HMWHADPs mainly contain carboxyl, aldehyde, alcoholic hydroxyl, conjugated double bonds, and saturated alkanes. Possible mechanisms of HMWHADP formation were proposed on the basis of structural property investigation. This study can be used as reference for future research and practice in developing effective methods for the removal of HMWHADPs from sugar solutions and prevention of their further formation in subsequent steps.
关键词：alkaline degradation products of hexoses;high‐molecular‐weight;structural elucidation;sugar industry