5-Hydroxymethylfurfural (HMF) is a substance generated in the producing process of high fructose corn syrup, which is harmful to the flavor of products and human healthy. Single factor experiment and orthogonal experi- ment design were adopted to investigate the factors influencing the generation of 5-HMF. The results indicated that 5-HMF increases as the temperature rises. 5-HMF produces less at pH 4 - 5. The stronger acidity of the syrup leads to generate more 5-HMF. The 5-HMF increases faster at higher concentrations (DS > 70%). The reaction time is propor- tional to 5-HMF generation. Orthogonal experiments showed that the influencing effects of factor were followed as: temperature > time > concentrations > pH value. Moreover, the removing method of 5-HMF by using granular acti- vated carbons was also studied in the work. The results might be very meaningful to provide evidence for process con- trol of high fructose corn syrup.
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F. S. Asghari, H. Yoshida. Kinetics of the decomposition of fruc- tose catalyzed by hydrochloric acid in subcritical water: Forma- tion of 5-hydroxymethylfurfural, levulinic, and formic acids. In- dustrial and Engineering Chemistry Research, 2007, 46(23): 7703-7710.
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