Pyrolysis characteristics of honey and highfructose corn syrup (HF) were investigated by thermogravimetry (TG) and derivative thermo gravimetry (DTG). Used samples were 20 kinds of honey, of which floral and geographical sources were known, and 3 kinds of HF with different ratio of fructose/glucose (F/G ratio). Results obtained were as follows:
1) By TG and DTG, rapid reduction in the weights of fructose, glucose and sucrose were observed in the ranges of 200-300°C and 500-600°C. But, pyrolysis behavior in the range of 200-300°C varied with the kind of sugars.
2) In the TG and DTG curves of HF with the F/G ratio of 1.28, the stage of rapid weight reduction in the range of 200-300°C was divided into two steps. This seemed to be a characteristic behavior of glucose. In the case of HF with the F/G ratio of 5 or more, patterns of TG and DTG were analogous to that of fructose.
3) TG and DTG curves of honey were classified into three patterns, and each pattern differed from that of HF. Patterns of Chinese milk vetch honey from Japan and China belonged to type I, and those of linden honey from Japan and China to type III. Particularly, DTG curves of the latter at final pyrolysis were characteristic.
4) In TG and DTG test for mixtures of honey and HF (F/G ratio, 1.28), it was observed that the patterns of DTG curve of honey with the mixed of HF at 25% or more differed from that of the original honey.
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