食品工业科技2017，Vol.38Issue(1)：189-192,199,5.DOI:10.13386/j.issn1002-0306.2017.01.028
基于高效液相色谱法分析水力空化对蔗糖的影响
Analyze the influence of hydrodynamic cavitation on sucrose by high performance liquid chromatography
摘要
Abstract
In order to understand the influence of hydrodynamic cavitation on sucrose in sugar solution,the hydrodynamic cavitation generated with the cavitation device was applied to the sugar solution.The concent of sucrose in sugar solution was determined by high performance liquid chromatography.The operating conditions were confirmed as follows:Shodex SUGAR series KS-801 (Na +)column (8 mm × 300 mm,6 μm),which was held at a constant temperature of 80 ℃,using a mobile phase composed of ultra pure water at a flow rate of 0.8 mL/min.The refractive index detector temperature was set as 30 ℃.The effect of initial concentration,pH,temperature,pressure and cavitation time on sucrose was studied.The results showed that when the solution pH less than 7,sucrose would be hydrolyzed and hydrodynamic cavitation can strengthen the chemical reaction process,so the loss of sucrose increased.So when the hydrodynamic cavitation is applied to the actual sugar industry.In order to reduce the loss of sucrose,it should avoid high temperature,low pH or shorten the time of cavitation.关键词
高效液相色谱法/水力空化/蔗糖Key words
High performance liquid chromatography/hydrodynamic cavitation/sucrose分类
轻工纺织引用本文复制引用
毛善巧,杨锋,黄永春..基于高效液相色谱法分析水力空化对蔗糖的影响[J].食品工业科技,2017,38(1):189-192,199,5.基金项目
国家自然科学基金项目资助(31160348) （31160348）
广西高等学校高水平创新团队及卓越学者计划资助(桂教人[2014]7号) （桂教人[2014]7号）
广西科技大学创新团队支持计划资助 （）
广西高校糖资源加工重点实验室开放课题(2015TZYKF04). （2015TZYKF04）
