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영어

Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated totemperatures of 110-150oC for 1-5hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electrondonating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions wereevaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (∆Eab)increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heatingtemperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased withincreasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasingheating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higherEDA (90 fold), and AEAC (13 fold).