影响白砂糖色值的因素初探  

The Primary Study in Factor Effection the Coloring of White Granulated Sugar

作　　者：赖凤英[1] 梁平[1] 金鑫[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《广州食品工业科技》2004年第2期37-39,共3页

摘　　要：本文主要探讨白砂糖中酚类物、氨基态氮、铁离子对白砂糖色值的影响,结果显示,酚类物、氨基态氮是影响白砂糖色值的重要组分,铁离子是白砂糖贮存过程中增色的重要因素。The effects of the contents in polyphenols, amino nitrogen, and iron ion within the white granulated sugar on the color increasing were studied in this paper. The results show that polyphenols and amino nitrogen are importance compounds in effecting color. The contents of iron ion were the key factor of the color increasing during storage.

关 键 词：白砂糖 色值 酚类物 氨基态氮 铁离子 增色 

分 类 号：TS244.2[轻工技术与工程—制糖工程]