Katalitički efekat meda na stvaranje redukujućih šećera i HMF tokom hidrolize saharoze
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Abstract
Dopunska ishrana pčela invertnim sirupom predstavlja najpopularniji način prihrane. Pčelari često pripremaju invertni sirup dodatkom kiseline rastvoru saharoze na povišenim temperaturama. Međutim, proizvodnja invertnog sirupa u nekontrolisanim uslovima pH, temperature i vremena može uzrokovati nastanak 5-hidroksimetil-2-furaldehida (HMF), štetnog za pčele. Visoko kvalitetan invertni sirup dobija se hidrolitičkom razgradnjom saharoze pomoću enzima invertaze. Pošto med sadrži enzim invertazu, može se koristiti kao biokatalizator inverzije saharoze. U radu je ispitan sadržaj redukujućih šećera nastalih delovanjem bagremovog meda na 50 mas.% rastvora saharoze. Odnos mase redukujućih šećera i saharoze na 40 °C, nakon 5 dana hidrolize i pri koncentraciji meda 10 mas.% iznosio je 0,30 g redukujućih šećera/g saharoze. Najveći sadržaj redukujućih šećera postignut je na temperaturi 35 °C, nakon 48 h invertovanja. U svim uzorcima sirupa hidrolizata dobijenim na različitim temperaturama (35–65 °C) detektovan je HMF u koncentracijama manjim od 4,32 mg kg–1. Ustanovljen je visok stepen negativne korelacije (koeficijent linearnosti –0,94) između parametara volumetrijskog i polarimetrijskog praćenja reakcije hidrolize.
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