白砂糖中二氧化硫的产生原因及降低办法

ModernFoodScienceandTechnologyVol.22No.2(88)167SO2SO2.DecreasingSO2inWhiteGranulatedSugarWangXiu-xia1,LinQing-sheng2,LaiFeng-ying21.GuangdongPharmaceuticalUniversity,Guangzhou510006,China)(2.CollegeoflightindustryandFood,SouthChinaUniversityofTechnology,Guangzhou510640,China)Abstract:ThispaperintroducesthequalitystandardofSO2contentandthewaystodecreaseitscontentinwhitegranulatedsugar.ThepracticeincanesugarfactorieshasprovedthatthenewtechnologyforsyrupfloatationclarificationcandecreaseSO2remarkablyinwhitegranulatedsugarandraiseitsediblesafety.Keywords:SO2,Ediblesafety,Whitegranulatedsugar,Syrupfloatation.SO2150IUSO230mg/kgSO2SO2SO21SO222SO2ASO215mg/kgGB317-1998GB/T2343.1-97QB/T1173-2002QB/T1214-2002GB1445-2000SO2201020405010070202020SO26153030200388.3%[2]200478.8%[3]SO2SO260mg/kg2005[4]46.4%ModernFoodScienceandTechnologyVol.22No.2(88)16866.1%44mg/kgSO2SO2SO2SO25mg/kgSO2SO2SO2SO2SO2SO2SO2Ca(OH)2SO2pH6.87.2,515SO2180280mg/kg,SO2Ca(OH)2SO2CaSO3SO2SO2SO2SO2SO2SO2(1).(2).SO2SO2(3)SO2[5,6,7,8]SO260%,5mg/kg,5.1H3PO4Ca3(PO4)2Ca3(PO4)2,,,,,,,SO2,H3PO4↓↓↓↓↓→→→→→→→→ÌÊ↓→(1)H3PO4KModernFoodScienceandTechnologyVol.22No.2(88)169(2)(3)(4)5.2SO2SO23(%)A2552080.00B2632388.46C8.32.3672.29D2752281.482004/20054(IU)%()SO2(mg/kg)-1560.0807.015.32003/200411490.0826.714.41480.0805.413.22004/20051340.0563.45.34SO255SO2SO22003/200414.130.051.465.42004110.131.749.363.29.530.037.059.81SO22SO2[1].[J].,2004(6)18~19[2][J].,2004(1)21[3][J].2004(7)63[4].,11[J].,200576A6[5].[J]1999(3):31~34[6].[J]2001(2):33~35[7].[J]2004(3):20~22[8],.[J]2005(2):36~373.15435h1.5125110.01CMCPGA1/1.543.2[1].[M].:,1996,9496.[2].[M].:,1987,126139[3].[M].:,2001,81~94[4].[J].,1999,(5):16~19[5],,.[J].,2004(7):143~147[6],,.[J].,2000,(4):47~48