转化糖浆与果葡糖浆的比较研究  

Comparative Study on Invert Sugar Syrup and High Fructose Corn Syrup

作　　者：岳帅 杨钊 徐光辉 张家智 姚宇晨 谢凌波 王宝 YUE Shuai;YANG Zhao;XU Guanghui;ZHANG Jiazhi;YAO Yuchen;XIE Lingbo;WANG Bao(COFCO Nutrition and Health Research Institute Co.Ltd./Beijing Engineering Laboratory of Geriatric Nutrition&Foods,/Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing 102209;COFCO Tunhe Chongzuo Sugar Co.Ltd.,Chongzuo,Guangxi 532200;COFCO Sugar Co.Ltd./Key Laboratory of Quality&Safety Control for Sugar Crops and Tomato,Ministry of Agriculture of the PRC,Changji,Xinjiang 831100)

机构地区：[1]中粮营养健康研究院有限公司/老年营养食品研究北京市工程实验室/营养健康与食品安全北京市重点实验室,北京102209 [2]中粮屯河崇左糖业有限公司,广西崇左532200 [3]中粮屯河糖业股份有限公司/农业农村部糖料与番茄质量安全控制重点实验室,新疆昌吉831100

出　　处：《甘蔗糖业》2021年第4期85-90,共6页Sugarcane and Canesugar

基　　金：2017年新疆自治区高层次人才引进工程计划。

摘　　要：转化糖浆与果葡糖浆作为重要的甜味剂,广泛应用于食品饮料加工领域。由于两者的重要成分均为果糖和葡萄糖,在相关研究中存在混淆的情况。为了对转化糖浆、果葡糖浆进行准确的界定,本文对二者的相关特征开展比较研究。研究认为,转化糖浆和果葡糖浆在产品定义、生产原料、制备原理及生产工艺等方面存在根本区别;二者的主要物质构成具有明显差异,应用场景有重叠,但各有侧重。As important sweeteners, invert sugar syrup and high fructose corn syrup are widely used in food and beverage processing. Because fructose and glucose are two important constitutions of both sweeteners,sometimes there is a confusion of the two sweeteners in related studies. In order to make accurate definitions of the two sweeteners, a comparative study was carried out on their relevant characteristics. The results showed that they had fundamental differences in production conception, raw materials, preparation principle and production process. There were obvious differences in the main material composition of the two sweeteners, although the applications overlap, each had its own emphasis.

关 键 词：转化糖浆 果葡糖浆 比较研究 

分 类 号：F426.82[经济管理—产业经济]