Analysis of the formation kinetics on 5-hydroxymenthylfurfual in disaccharide system during thermal processing

The formation kinetics of 5- hydroxymethylfurfural was investigated in the 3 kind of disaccharide model systems.Through the study of 3 model systems during different thermal treatment,the formation of HMF could be related to the initial pH. With the increasing of temperature and time,the content of HMF increased in the 3 disaccharide systems,while the pH decreased.At the temperature of 80~100℃,the formation of HMF in the 3 model system was in accordance with zero- order kinetics within less than the maximum amount. At the temperature of 120~160℃,the formation of HMF was in accordance with zero-order kinetics in the lactose model system and with first-order kinetics in the sucrose and maltose model system within less than the maximum amount.