THE RELATIONSHIP BETWEEN THE COLORED COMPOUNDS PRESENT IN THE PRESSEDLIQUOR OF CANE SUGAR MANUFACTURE AND THOSE FORMED IN MAILLARD REACTIONS, IN ALKALINE-DEGRADATION OF SUGARS, AND IN CARAMELISATION

The coloured compounds of pressed liquor (PL) have been compared with those formed in Maillard reactions from alanine and glucose (MAG) and alanine and fructose (MAF), in the alkaline degradation of glucose (AD G) and of fructose (ADF), and in caramelisation of sucrose (CAR) under conditions simulating those obtaining in carbonation. The coloured co mpounds were isolated by adsorption on non-ionic resins (Amberlite XAD -7 and XAD-16, in series) at pH 2.5, the columns being washed with 0.0 1 N HCl, and eluted with 0.01 N HCl in methanol. The coloured extracts were evaporated to dryness and analysed by spectrophotometry and TLC. Distribution of absorbance units measured at 420 nm between unabsorbe d material and XAD-7 and XAD-16 extracts showed CAR to be closest to F L, but the recovery of absorbance units measured at the maximum in the range 300-320 nm for the XAD-7 extracts was FL, 54%; MAG, 62%; and MA F, 20%; ADG, ADF, and CAR have no maximum in this range. The XAD-7 ext racts of ADG and ADF were exceptional in exhibiting maxima at 440 nm. On TLC of the XAD-7 extracts in BAW, PL gave 10 bands, of which seven appeared also in MAF and in MAG and four in ADF, in ADG and in CAR. Ov erall it seems that the coloured compounds in FL, bear most resemblanc e to those formed in Maillard reactions. These studies are being great ly extended by HPLC analysis of extracts and their fractions.