Analyze the influence of hydrodynamic cavitation on sucrose by high performance liquid chromatography
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摘要: 为探明水力空化对糖液中蔗糖的影响,通过空化装置产生空化并作用于蔗糖溶液。同时建立了快速准确测定糖液中蔗糖含量的高效液相色谱法（HPLC）,测定方法采用Shodex SUGAR系列KS-801（钠型）色谱柱（8 mm×300 mm,6μm）、流动相为超纯水,流速0.8 m L/min,柱温80℃,示差折光检测器温度30℃。以此法监测不同压力、温度、蔗糖初始浓度、pH、作用时间等条件下水力空化处理糖液中蔗糖的含量。结果表明,当溶液pH小于7时,蔗糖发生水解,而水力空化能够强化蔗糖的水解反应,增加蔗糖的损耗。所以将水力空化应用于实际制糖工业时,应避免高温、低pH或缩短作用时间,降低蔗糖的损耗。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,p H,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.
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