zhè táng
2 English Referencesucrose [WS/T 476- 2015 Nutritional Terminology]
3 OverviewSucrose, also known as white sugar, granulated sugar, brown sugar, is a disaccharide formed by the dehydration of one molecule of glucose by the condensation of its hemiacetal hydroxyl group and one molecule of fructose by its hemiacetal hydroxyl group[1].
Sucrose is the most widely distributed non-reducing disaccharide in nature, and is found in many plants, with the highest levels in sugarcane and sugarloaf, hence the name. Pure sucrose is colorless crystals soluble in water, sweeter than glucose, maltose, but not as sweet as fructose. Sucrose is made from a molecule of glucose and a molecule of fructose condensed to lose a molecule of water, glucose molecules of aldehyde and fructose molecules of ketone groups are broken ring, so there is no reducibility, is a non-reducing disaccharide. Sucrose is hydrolyzed to produce equal amounts of glucose and fructose under the action of acid or sucrase. Therefore, its hydrolysis products have no reducing properties.
Sucrose meets concentrated sulfuric acid dehydration reaction, generating a complex mixture, in which there is black carbon. Sucrose is the main sweetener for a variety of foods and is also used to make glucose and fructose. Sugar has been one of the basic foodstuffs for human beings for thousands of years. Sucrose can be categorized into three types according to its purity; white sugar, granulated sugar and tablets.
Sucrose is easily hydrolyzed by acids, which produces equal amounts of D glucose and D fructose. It is not reducing. Caramel formed by fermentation can be used as a color enhancer in soy sauce.
Sucrose is the main product of photosynthesis, widely distributed in the plant body, especially in sugar beets, sugar cane and fruit content is very high. Sucrose is the main form of sugar storage, accumulation and transportation in plants.
Sucrose is broken down into fructose and glucose by the digestive juices in the body's messaging system and absorbed in the small intestine.
4 Uses of SucroseSucrose can be used to make sweeteners: tea, coffee, potions, pills, etc.; soda; candy; cookies; pastries; preserved flavors; seasoning; goods, commodities, futures, etc.
5 Sucrose is suitable for use in the manufacture of food. 5 Sucrose suitable for the crowdThe average person can eat,
Diabetics should not eat more, children should not eat more, it is desirable to have tooth decay.
Sucrose is thought to cause certain health problems, the most common of which is tooth decay, due to the fact that bacteria in the mouth can convert the sucrose content of food into acid, which can erode tooth enamel.
Sucrose is high in calories, and excessive intake can lead to obesity.
6 Sucrose Pharmacopoeia 6.1 Name 6.1.1 Chinese nameSucrose
6.1.2 Chinese pinyinZhetang
6.1.3 English nameSucrose
6.2 Structural formula 6.3 Molecular formula and molecular weightC12H22O11342.30
6.4 CAS No[ 57301]
6.5 Source and contentThis product is βD fructofuranosyl αD glucopyranoside.
6.6 PropertiesThis product is colorless crystal or white crystalline loose powder; odorless, sweet taste.
The product is extremely soluble in water, slightly soluble in ethanol and almost insoluble in anhydrous ethanol.
6.6.1 Specific rotationTake this product, weigh it precisely, add water to dissolve and dilute it quantitatively to make a solution containing about 0.1g per 1ml, and then determine it according to the law (2010 Pharmacopoeia, Appendix VI E), the specific rotation is from +66.3° to +67.0°.
6.7 Identification(1) Take this product, add 0.05 mol/L sulfuric acid solution, boil, neutralize with 0.1 mol/L sodium hydroxide solution, then add the basic copper tartrate test solution, and heat to produce a red precipitate of cuprous oxide.
(2) The infrared optical absorption pattern of this product should be consistent with that of the sucrose control product (2010 version of Pharmacopoeia II Appendix IV C).
6.8 Inspection 6.8.1 The color of the solutionTake 5g of the product, add 5m1 of water to dissolve, such as color, and yellow No. 4 standard colorimetric solution (2010 version of the Pharmacopoeia, Part II, Appendix IX A, the first method), shall not be darker.
6.8.2 SulfateTake 1.0g of this product, check according to the law (2010 version of the Pharmacopoeia, Part II, Appendix VIII B), compared with the standard potassium sulfate solution made of 5.0ml of the control solution, shall not be more concentrated (0.05%).
6.8.3 Reducing sugarTake 5.0g of this product, put it in a 250ml conical flask, add 25ml of water to dissolve it, add 25ml of alkaline copper citrate test solution with glass beads, heat and reflux so that it boils in 3 minutes, and boil continuously for 5 minutes from the time of full boiling, cool it down quickly to room temperature (at this time, it should be noted that do not let the bottle of cuprous oxide come into contact with the air), and then add 25% potassium iodide solution 15ml, shake well. 15ml of potassium iodide solution, shaking, with shaking slowly add sulfuric acid solution (1 → 5) 25ml, as soon as carbon dioxide stops releasing, immediately titrate with sodium thiosulfate titrant (0.1mol/L), to the near end, add starch indicator solution 2ml, continue titration until the disappearance of the blue color, and at the same time to do a blank test; the difference between the two consumption of sodium thiosulfate titrant (0.1mol/L) shall not be over 2.0ml (0.10%).
6.8.4 Residue of cauterizationTake 2.0g of the product, according to the law check (2010 version of the Pharmacopoeia II Appendix VIII N), the residue left should not be more than 0.1%.
6.8.5 Calcium saltsTake 1.0g of this product, add 25ml of water to dissolve, add 1ml of ammonia test solution and 5ml of ammonium oxalate test solution, shake well, leave for 1 hour, and standard calcium solution (weigh 0.125g of calcium carbonate, put in a 500ml measuring flask, add 5ml of water and 0.5ml of hydrochloric acid to dissolve, add water to the scale, shaking. (Each 1 ml is equivalent to 0.10 mg of Ca) 5.0 ml made of control solution comparison, shall not be more concentrated (0.05%).
6.8.6 Heavy metalsTake the residue left under the blazing residue, check according to law (2010 version of the Pharmacopoeia, Part II, Appendix VIII H, the second method), containing heavy metals shall not be more than five parts per million.
6.9 CategoryPharmaceutical excipients, flavoring agents and adhesives.
6.10 StorageSealed and kept in a dry place.
6.11 Versions