Degradation of sucrose during sugar processing I: Analysis of sucrose and inversion products by HPAE-PAD in model sugar systems under refinery conditions

An accurate method of carbohydrate analysis, High Performance Anion Exchang e chromatography with Pulsed Amperometric Detection (HPAE-PAD), was used to determine the levels of sucrose, D-glucose and D-fructose, and to monitor their degradation, in aqueous model solutions during storage under various conditions in the Marseilles Saint-Louis Sucre refinery. Aqueous 65 degrees Brix sucrose solutions were stored for 96 h at 65, 75 and 85 degrees C, an d at initial pH values ranging from 4 to 9, while aqueous solutions contain ing 0.5% (w/v) D-glucose or D-fructose were incubated for 72 h at 85 degree s C, and at the same pH values. The optimum storage settings for refinery liquors containing about 90 % suc rose and 0.5 % invert sugar (D-glucose and D-fructose) per dry matter inclu ded temperatures of 75 degrees C or less, and pH of about 7 - 8.