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 80¹00℃, 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 120¹60℃, 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.