CAJ | 학술논문

利用具有高分辩率和高灵敏度的毛细管电泳－电化学检测方法测定乳糖、麦芽糖及其水解产物的浓度随反应时间变化的规律。在H2SO4催化下,对不同温度时乳糖、麦芽糖水解反应速率进行了测定,在85℃、90℃和95℃时乳糖的水解反应速率常数分别为13.3×10－3、30.1×10－3和52.5×10－3min－1；而麦芽糖在85℃、95℃和100℃时的反应速率常数分别为17.7×10－3、84.6×10－3和150×10－3min－1；并据此分别求得反应活化能Ea为161.1kJ/mol、194.7kJ/mol。
이용구유고분변솔화고령민도적모세관전영－전화학검측방법측정유당、맥아당급기수해산물적농도수반응시간변화적규률。재H2SO4최화하,대불동온도시유당、맥아당수해반응속솔진행료측정,재85℃、90℃화95℃시유당적수해반응속솔상수분별위13.3×10－3、30.1×10－3화52.5×10－3min－1；이맥아당재85℃、95℃화100℃시적반응속솔상수분별위17.7×10－3、84.6×10－3화150×10－3min－1；병거차분별구득반응활화능Ea위161.1kJ/mol、194.7kJ/mol。
The concentration of lactose and maltose and their hydrolysisproducts were monitored by ca-pillary electrophoresis-electrochemical detection due to its high resolution and high sensitivity of detection. The reaction rate constant of lactose and maltose hydrolysis at different temperature in 0.75 mol/L H2SO4 were obtained from the concentration change of lactose and maltose during the process of hydrolysis. At 85 ℃ , 90 ℃ and 95 ℃ , the measured rate constants of lactose hydrolysis were 13.3× 10-3 min-1, 30.1× 10-3 min-1 and 52.5× 10-3 min-1, respectively, from which the activation energy of the reaction(Ea) value of 161.1 kJ/mol was derived. At 85 ℃ , 95 ℃ and 100 ℃ , the measured rate constants of maltose hydrolysis were 17.7× 10-3 min-1, 84.6×10-3 min-1 and 150× 10-3 min-1, respectively, Ea value obtained was 194.7 kJ/mol.