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| 三氯蔗糖的热分解性能 | |
| 引用本文： | 陆夏莲,陈子昂,佘觉民,洪澜.三氯蔗糖的热分解性能[J].中山大学学报(自然科学版),2015,54(1). |
| 作者姓名： | 陆夏莲 陈子昂 佘觉民 洪澜 |
| 作者单位： | 1. 中山大学物理与工程技术学院, 广东 广州 510275; 2. 福建科宏生物工程有限公司, 福建 永安 366000 |
| 基金项目： | 广东省科技计划资助项目 |
| 摘 要： | 作为新型甜味剂,三氯蔗糖正得到越来越广泛的应用。该文采用TG-DSC-FTIR联用技术分别在空气气氛和氮气气氛研究三氯蔗糖的热性能及其分解过程,比较气氛对三氯蔗糖热分解的影响。结果表明:三氯蔗糖的热分解分为四个阶段,第一阶段为吸热反应,后几个阶段为放热反应;气氛对第四阶段的分解速度和分解产物有较大影响。实验结果说明三氯蔗糖在一般高温烹饪条件下的分解不会产生对人体有害的物质。 |
| 关 键 词： | 三氯蔗糖 热分解 TG-DSC TG-IR |
Thermal Decomposition of Sucralose |
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| LU Xialian,CHEN Ziang,SHE Juemin,HONG Lan.Thermal Decomposition of Sucralose[J].Acta Scientiarum Naturalium Universitatis Sunyatseni,2015,54(1). | |
| Authors: | LU Xialian CHEN Ziang SHE Juemin HONG Lan |
| Institution: | 1. School of Physics &; Engineering, Sun Yat-sen University, Guangzhou 510275，China; 2. Techno (Fujian) Food Ingredients Co. Ltd., yongan 366000，China |
| Abstract: | The thermal decomposition of sucralose was measured using TG-DSC-FTIR hyphenated techniques under air flow and nitrogen flow. The result shows that the thermal process contains four stages. The first stage is endothermic, and the others are exothermic. The fourth stage has different reaction mechanism between under air flow and under nitrogen flow. FTIR analysis indicates that degradation of sucrolose cooked at high temperature does not produce poisonous material. |
| Keywords: | sucralose thermal decomposition TG-DSC TG-IR |
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