Sucrose powder,CAS 57-50-1, Molecular formula C12H22O11, the main component of sugar, is a kind of disaccharide, which is formed by condensation and dehydration of the hemiacetal hydroxyl group of a molecule of glucose and the hemiacetal hydroxyl group of a molecule of fructose. Colorless crystal or white powder, sweet and odorless, easily soluble in water and glycerin, slightly soluble in alcohol. It has optical rotation, but has no variable optical rotation. Sucrose is almost ubiquitous in leaves, flowers, stems, seeds and fruits of plant kingdom. It is particularly rich in sugar cane, sugar beet and maple juice. Sucrose tastes sweet and is an important food and sweet condiment. It is divided into white granulated sugar, red granulated sugar, soft white sugar, rock sugar and crude sugar (yellow sugar).
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Chemical Formula |
C12H22O11 |
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Exact Mass |
342 |
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Molecular Weight |
342 |
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m/z |
342 (100.0%), 343 (13.0%), 344 (2.3%) |
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Elemental Analysis |
C, 42.11; H, 6.48; O, 51.41 |
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Sucrose powder is a disaccharide, which is composed of 1 molecule of glucose and 1 molecule of fructose. Sucrose is extracted from sugar beet or sugarcane. Therefore, sucrose is a natural food and a boon from nature. For hundreds of years, sucrose has played an important role in human nutrition and health. Human beings enjoy the sweetness of sucrose and the food produced with sucrose as an additive. They also use hundreds of thousands of living substances produced with sucrose as raw material.
The sweet taste of sucrose gives people a pleasant feeling, and its sweet taste is pure, stable, and has a good aftertaste. Sucrose is a natural organic substance. The final products of decomposition after human consumption are carbon dioxide and water. After hundreds of years of human consumption, it has been proved that sucrose is a safe food. In the 1980s, sucrose was listed as safe food by the US Food and Drug Administration (FDA). Compared with non-nutritive and non-caloric chemical sweeteners such as saccharin, 1g of sucrose can produce 17kJ of calories, while long-term consumption or excessive consumption of saccharin can cause poisoning and mental and visual impairment. Animal experiments show that saccharin can also cause bladder cancer and other cancers. As early as the 1970s, the FDA of the United States explicitly banned the use of saccharin in all foods. In many countries, the use of some chemically synthesized sweeteners was also prohibited or restricted. Therefore, it can be said that sucrose is a safe nutritional sweetener.
2. Effect on human body:
Effect on human physiological function: after being eaten, sucrose is converted into glucose and fructose by invertase in the gastrointestinal tract. A part of glucose is transported to all parts of the body along with the blood circulation, and is oxidized and decomposed in the cells. Finally, it generates carbon dioxide and water and generates energy, which provides energy for brain tissue function, human muscle activity, and maintains body temperature. The glucose in the blood - blood sugar, in addition to being used by cells, can be stored by the synthesis of glycogen by tissues such as liver and muscle. When the blood sugar content is gradually reduced due to consumption, the liver glycogen in the liver can be decomposed into glucose and released into the blood in succession. The principle of myose in muscle is to provide energy for muscle activity as an energy substance.
classification
According to relevant national standards, sugar is generally classified into: white sugar, yellow sugar, brown sugar, soft white sugar, single crystal rock sugar, polycrystalline rock sugar, brown sugar, black sugar, rock sugar, square sugar, icing sugar, liquid syrup, etc. Among them, the highest purity should be single crystal rock sugar, and the most widely used should be white sugar.
Brown sugar
Brown sugar is the sugar produced by squeezing and extracting juice from sugarcane stems, which is then refined into honey containing sugar. Rich in sugar, minerals, and glycolic acid.
Although brown sugar contains a lot of impurities, its nutritional components are well preserved. It has the effects of nourishing qi, slowing down the middle, aiding spleen digestion, replenishing blood and breaking down stasis, and also has the function of dispelling cold and relieving pain. Therefore, women who suffer from dysmenorrhea caused by cold deficiency or drink some brown sugar water after childbirth often have significant effects.
Black sugar
Black sugar is a type of sugar that has not been highly refined and has a honey like texture. Sucrose powder is a dark, charred, and aromatic sugar that contains polyphenols and iron elements. Its color is dark and almost black, hence it is called black sugar. The natural nutrients in sugarcane are effectively preserved and refined over a long period of time to make it more conducive to human absorption. The name of brown sugar was first popular in Taiwan, China and Japan. The national light industry standard for black sugar is QB/T 4567.
White sugar
White sugar is a refined sugar made from the molasses extracted from sugarcane and sugar beets. It is white in color, clean, and has a high sweetness. Sugar is prone to contamination by pathogenic microorganisms during production, packaging, transportation, and storage. Especially for white sugar that has been stored for more than a year and has turned yellow in color, it is often contaminated by mites.
Moderate consumption of white sugar can help improve the body's absorption of calcium; But too much will hinder the absorption of calcium.
Rock sugar
Rock sugar is a crystallized and remade product of granulated sugar, which crystallizes like ice, hence the name rock sugar. It comes in white, slightly yellow, slightly red, deep red, and other colors. According to records, China had already produced during the Han Dynasty. According to the records in "Qi Min Yao Shu", it is known that during the Later Han Dynasty, China had already produced sugar and rock sugar.
Sugar cube
Square sugar, also known as semi square sugar, is a high-end sugar product made by pressing refined sugar with fine grains into a semi square shape (i.e. half of a cube). It has a history of many years abroad. Its consumption will rapidly increase with the improvement of people's living standards.
The production of sugar cubes is achieved by mixing refined sugar with appropriate crystal size and particle size with a small amount of concentrated refined sugar solution (or crystal water) to form wet sugar with a moisture content of 1.5-2.5%. Then, it is molded into a semi block shape using a molding machine, dried in a dryer to a moisture content of less than 0.5%, cooled, and packaged.
The biosynthesis of Sucrose powder is catalyzed by sucrose-6-phosphate synthase through the precursors UDP-glucose and fructose-6-phosphate. The energy used for this reaction is obtained by the cleavage of uridine diphosphate (UDP). Sucrose is formed by plants and cyanobacteria rather than other organisms. Sucrose is naturally present in many edible plants along with monosaccharide fructose. In many fruits, such as pineapple and apricot, sucrose is the main sugar. In other cases, such as grapes, pears and fructose are the main sugar.
Method 1: Extraction
The main raw materials for sucrose are sugarcane (Saccharum spp.) and sugar beet (Beta vulgaris). Crush sugarcane or sugar beets with a machine, collect sugar juice, filter and treat with lime to remove impurities, and then bleach with sulfur dioxide; Boil the treated sugar juice, remove the impurities at the bottom, scrape off the foam floating on the surface, and then turn off the fire until the syrup crystallizes into sucrose.
Method 2: Biological synthesis
In higher plants, sucrose synthesis occurs through two pathways: sucrose synthase and phosphosucrose synthase.
Sucrose synthase catalytic pathway: Under the catalysis of sucrose synthase, uridine diphosphate glucose (UDPG) is used as a glucose donor to synthesize sucrose from fructose. And uridine diphosphate glucose is generated by the catalysis of UDPG pyrophosphate enzyme between 1-phosphate glucose and uridine triphosphate (UTP). Reaction equation:
UDPG+fructose → sucrose+UDP
Catalytic pathway of sucrose phosphate synthase: UDPG is used as a glucose donor under the catalysis of sucrose phosphate synthase, but the fructose part is not free fructose, but 6-phosphate fructose. The synthesized product is sucrose phosphate, which is then dephosphorylated by specific phosphatase to form sucrose.
Method 3: Artificial synthesis
The method of artificially synthesizing sucrose is to first hydrolyze grain starch to produce glucose, and then convert glucose into its isomer fructose under the catalytic action of enzymes, and then use phosphatase to catalyze the synthesis of sucrose.
Thermal and oxidative degradation of sucrose:
The sucrose decomposition formula can be expressed by a two-step reaction: the first is dehydration to pure carbon and water, and then the carbon is oxidized to carbon dioxide from oxygen in the air.
C12H22O11+hot → 12C+11H2O
12C + 12O2 → 12CO2
Sucrose will not melt at high temperature. On the contrary, it degrades caramel at 186 ° C. Like other carbohydrates, it burns to form carbon dioxide and water.
The fuel produced by mixing sucrose and oxidant potassium nitrate is known as rocket candy and is used to drive amateur rocket engines.
C12H22O11 + 6 KNO3 → 9 CO + 3 N2 + 11 H2O + 3 K2CO3
Sucrose reacts with chloric acid to form hydrochloric acid.
8 HClO3 + C12H22O11 → 11 H2O + 12 CO2 + 8 HCl
Sucrose can be dehydrated with sulfuric acid to form black carbon-rich solid.
H2SO4 (catalyst)+C12H22O11 → 12 C+11 H2O+heat (and some H2O+SO3)
The tropical island of New Guinea in the South Pacific had sugar cane planted 8000 years ago, and New Guineans would absorb Sugar cane juice by chewing sugar cane segments. For centuries, people brought sugarcane eastward to Polynesia during trade and spread it to Hawaii in the 1st century AD. They then spread sugarcane westward to Indonesia and the Philippines, and brought it to India around 3000 BC. It was precisely from India that sugarcane began to become the most precious commodity in the world. By 400 BC, Indians had developed a crude process of making powdered sugar by evaporating syrup, which was called "rock honey" after solidifying.
In the 1st century BC, the Greek physician Theocles described sugar as "a concentrated honey called saccharin," found in sugarcane in India and Arabia, similar to salt and easily chewed. However, two centuries later, around 350 AD, India developed a method of turning sugarcane into granular crystals, which made sugar increasingly popular. Sugar became one of India's main export products, sold westward to Persia and Egypt.
The literature on sugar production appeared in 500 AD. The Buddhist scripture "Vinaya" describes the process of boiling juice, making coarse sugar honey, and making sugar balls in an analogical manner. It can be seen from this that although the initial sugar has already been crystallized out of its liquid state, it has not been consciously made into a solid state - at this time, the sugar is latex like rather than brittle and fragile. In 627 AD, when Byzantine Emperor Heraclius captured the palace of Persian monarch Kosroes II near Baghdad, he described sugar as a "luxury item of India" in a report.
In the 18th century, Andreas Maglev discovered in experiments that beetroot contains sucrose, which is no different from the sucrose in sugarcane. In 1801, the first sugar beet factory in Europe opened in Poland, and sugar beet cultivation gradually became popular. Soon, more sugar beet factories opened in northern France, Germany, Austria, Russia, and Denmark. Sugar prices have become much cheaper, and the variety of sugar available to people has also increased significantly. By the 19th and 20th centuries, sugar had transformed from a luxury item for the wealthy to a staple food for ordinary people, with sweet tea, jam, candies, cakes, and cookies becoming everyday foods.
Sugarcane was introduced to China from India around 800 BC, and since then, there have been written records in China about sugarcane fields in India. The first sweet basic condiments used by Chinese people were honey, malt, chi, and zhe syrup. Frost and white sugar were not used until the Tang Dynasty and later.
Southern China is a place rich in sugarcane, which was already juiced and used during the pre Qin period. In the Songs of Chu, evocation of souls in the Warring States Period, it was recorded that "there is some Zhe pulp in the baked turtle lamb." "Zhe pulp" refers to Sugar cane juice. During the Han, Wei, Southern and Northern Dynasties, sugarcane was made into block shaped stone honey for use. The sentence of "Sha measuring stone honey" in Zhang Heng's "Qi Bian" of the Han Dynasty indicates that Sugar cane juice can be made into thin sugarcane measure with solid crystal "sand", or even into sugar lump like "stone honey".
Sucrose powder frosting, as the predecessor of white sugar, only appeared in the Tang Dynasty. It was developed after Emperor Taizong Li Shimin ordered people to study sugar production technology in India, and was perfected by a monk surnamed Zou living in Suining County, Sichuan Province. The "New Book of Tang" (Volume 321 "Magadha Kingdom") records: "Emperor Taizong sent envoys to Magadha to obtain its method, making all the sugarcane in Yangzhou as fragrant as its paste, with a color far beyond the Western Regions." Wang Zhuo's "Bingbing Pu" during the Song Dynasty recorded the invention of icing sugar by Monk Zou in Suining, Sichuan during the Dali period of the Tang Dynasty, and detailed the method of making icing sugar with sugar cane, becoming the earliest surviving monograph in China introducing the method of making sugar with sugarcane.
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