CAJ | 학술논문

作为新型甜味剂，三氯蔗糖正得到越来越广泛的应用。该文采用 TG-DSC-FTIR 联用技术分别在空气气氛和氮气气氛研究三氯蔗糖的热性能及其分解过程，比较气氛对三氯蔗糖热分解的影响。结果表明：三氯蔗糖的热分解分为四个阶段，第一阶段为吸热反应，后几个阶段为放热反应；气氛对第四阶段的分解速度和分解产物有较大影响。实验结果说明三氯蔗糖在一般高温烹饪条件下的分解不会产生对人体有害的物质。
작위신형첨미제，삼록자당정득도월래월엄범적응용。해문채용 TG-DSC-FTIR 련용기술분별재공기기분화담기기분연구삼록자당적열성능급기분해과정，비교기분대삼록자당열분해적영향。결과표명：삼록자당적열분해분위사개계단，제일계단위흡열반응，후궤개계단위방열반응；기분대제사계단적분해속도화분해산물유교대영향。실험결과설명삼록자당재일반고온팽임조건하적분해불회산생대인체유해적물질。
The thermal decomposition of sucralose was measured using TG-DSC-FTIR hyphenated tech-niques under air flow and nitrogen flow.The result shows that the thermal process contains four stages. The first stage is endothermic,and the others are exothermic.The fourth stage has different reaction mechanism between under air flow and under nitrogen flow.FTIR analysis indicates that degradation of sucrolose cooked at high temperature does not produce poisonous material.