2 English contrast sucrose [WS/T 476-2015 nutrition terms]
3 Overview Sucrose, also known as white sugar, granulated sugar and brown sugar, is a disaccharide formed by condensation and dehydration of hemiacetal hydroxyl of one molecule of glucose and hemiacetal hydroxyl of one molecule of fructose [1].
Sucrose is the most widely distributed non-reducing disaccharide in nature, which exists in many plants and has the highest content in sugarcane and sweet lai, hence its name. Pure sucrose is colorless crystal, soluble in water, sweeter than glucose and maltose, but not as sweet as fructose. Sucrose is formed by the condensation of one molecule of glucose and one molecule of fructose and the loss of one molecule of water. The aldehyde group in the glucose molecule and the ketone group in the fructose molecule are both destroyed, so it is a non-reducing disaccharide. Under the action of acid or sucrase, sucrose is hydrolyzed to produce equal amounts of glucose and fructose. Therefore, its hydrolysate is not reducible.
Sucrose reacts with concentrated sulfuric acid to form a complex mixture, including black carbon. Sucrose is the main sweetener of various foods and can also be used to make glucose and fructose. Sugar is one of the basic foods for human beings, which has a history of thousands of years. Sucrose can be divided into three kinds according to purity; White sugar, granulated sugar and sliced sugar.
Sucrose is easily hydrolyzed by acid to produce equal amounts of D glucose and D fructose. Not reduced. The caramel formed by fermentation can be used as a colorant for soy sauce.
The main products of sucrose photosynthesis are widely distributed in plants, especially in sugar beet, sugarcane and fruit. Sucrose is the main form of sugar storage, accumulation and transportation in plants.
Sucrose is decomposed into sugar and glucose by digestive juice in human information system and absorbed by small intestine.
Four uses of sucrose sucrose can be used to make sweeteners: tea, coffee, potions, pills and so on. Soda; Candy; Cookies; Pastry; Bacon; Seasoning; Goods, commodities, futures, etc.
Sucrose can be eaten by anyone who is suitable for eating.
Diabetic patients should not eat more, and children should not eat more, resulting in tooth decay.
Sucrose is considered to cause some health problems, the most common of which is tooth decay, because bacteria in the mouth can convert sucrose in food into acid, thus eroding the enamel of teeth.
Sucrose is high in calories, and excessive intake can easily lead to obesity.
6 Sugar Pharmacopoeia Standard 6. 1 Name 6. 1. 1 Chinese name sucrose
6. 1.2 hanyu pinyin Tang Zhe
6. 1.3 English name sucrose
6.2 structural formula 6.3 molecular formula and molecular weight c12h22o11342.30
6.4 CaseNo. [5730 1]
6.5 Source and Content This product is βD- fructofuranyl αD- glucopyranoside.
6.6 Properties This product is colorless crystal or white crystal loose powder; Odorless and sweet.
This product is extremely soluble in water, slightly soluble in ethanol, and almost insoluble in anhydrous ethanol.
6.6. 1 Take this product with specific rotation, accurately weigh it, dissolve it in water, dilute it quantitatively, and make a solution containing about 0. 1 g per/ml. According to the law (Pharmacopoeia II, 20 10 version), the specific rotation range is +66.3 to+.
6.7 Identification (1) Take this product, add 0.05mol/L sulfuric acid solution, boil it, neutralize it with 0. 1mol/L sodium hydroxide solution, add alkaline copper tartrate test solution, and heat it to generate red cuprous oxide precipitate.
(2) The infrared absorption spectrum of this product should be consistent with that of sucrose reference substance (Appendix Ⅳ c of Pharmacopoeia II, 20 10 edition).
6.8 Check the color of 6.8. 1 solution. Take 5g of this product and add 5m 1 water to dissolve it. If it is colored, it shall not be deeper than the yellow standard than the color solution No.4 (the first method in Appendix ⅸ A of Pharmacopoeia II, 20 10 edition).
6.8.2 Take this product 1.0g as sulfate, and check it according to law (Appendix VIII B of Pharmacopoeia II, 20 10 edition). Compared with the control solution made of standard potassium sulfate solution, it should not be more concentrated (0.05%).
6.8.3 Take 5.0g of this product as reducing sugar, put it in a 250ml conical flask, add 25ml of water to dissolve it, accurately add 25ml of alkaline copper citrate test solution and some glass beads, heat and reflux it to boil within 3min, continue boiling for 5min from the time of complete boiling, and quickly cool it to room temperature (at this time, care should be taken not to make cuprous oxide in the flask contact with air), and immediately add 125%. Slowly add 25ml sulfuric acid solution (1 → 5) under shaking, titrate with sodium thiosulfate titration solution (0. 1mol/L) immediately after the release of carbon dioxide stops, add 2ml starch indicator solution near the end point, continue titration until the blue color disappears, and do blank test at the same time; The difference between the consumption of sodium thiosulfate titration solution (0. 1mol/L) and that of sodium thiosulfate titration solution (0. 10%) shall not exceed 2.0 ml.
6.8.4 Take 2.0g of this product as residue on ignition, and check it according to law (Appendix VIII N of Pharmacopoeia Part II, 20 10), and the residue shall not exceed 0. 1%.
6.8.5 Take 1.0g calcium salt, add 25ml water to dissolve it, add 1ml ammonia test solution and 5ml ammonium oxalate test solution, shake well, place it at 1 hour, and mix it with standard calcium solution (accurately weigh 0. 125g calcium carbonate and put it in a 500ml volumetric flask. Every 1 ml is equivalent to 0. 10 mg Ca), and 5.0 ml of control solution should not be more concentrated (0.05%).
6.8.6 Take the residue left under the heavy metal residue on ignition and check it according to law (the second method in Appendix VIII H of Pharmacopoeia 20 10), and the content of heavy metal shall not exceed 5 parts per million.
6.9 Pharmaceutical excipients, correctants and adhesives.
6. 10 Store in a sealed and dry place.
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