Mensuration Of Glucan In Cane Juice And Research Of Variability About The Content Of Glucan

In the process of sugar production, glucan which is produced byLeuconostoc mesenteroides can consume a great deal of sucrose, directlycausing sugar lose. Simultaneously in sugar juice glucan also can make thevalue high when the sucrose being examined, bringing much difficulty in theprocess of production and the quality control. Guangxi is the most main sugarcane production area in our country, and in recent years the annual output ofsugar has exceeded 5 million tons, which takes up over half output. As a resultof the glucan influence, Guangxi must lose 2.3～2.5million tons white sugarevery year, and the economic loss is serious. For many years, many scholarshave done plentiful groping researches on controlling glucan, however, one kindof easy, fast and exact method to examine glucan has not been found. Therefore,a simple method, which is suitable in the process of sugar production andprovides the accurate data of glucan's examination, will have very importantsignificance for the sugar industry. The main research and the result are asfollows. 1 As the basis of the Roberts method, the antibody method and the SPRImethod were taken as the method of determination, and had done the experimentof glucan for two methods, which are the recovery and repeatability experiment.The results indicated, the average recovery rate of antibody method was 101ï¼…,the value of RSD was 0.7ï¼…, the average recovery rate of the SPRI method was97ï¼…, the value of RSD was 1.1ï¼…, the average recovery rate of the Robertsmethod was 96ï¼…, the value of RSD was 1.5ï¼…, so it was affirmed the antibodymethod had the merit of accuracy and precision. The SPRI method was betterthan the Robert method.2 The glucan in cane juice was determinated one to one correspondence bytwo methods and got the related expressions.The initially juice: Y=3.2517x+28.824, the last juice: Y=1.3024X-6.9447,the mixed juice: Y=0.618X+129.93, the purified liquor: Y=2.4072X+83.859, thefilters purified liquor: Y=1.4656X+186.01, the syrup: Y=2.0582X+155.35. Fromthe result, it was known that the influencing factor of cane juice made the resultequivalent height.3 The effect of different concentration of Maillard and gallic acid in canejuice on the determinated content of glucan with the SPRI method wasresearched. Maillard had influence on the determination of glucan for thepurified liquor, when the concentration is 0.48mg/mL, make the result increased58.6mg/LBx, and gallic acid had no effect basically. 4 Effect of activated charcoal, alkalinity basic acetate, PAM, Ca²⁺, aminoacid, protein, pectin and pH on the determination of glucan was researched.Through experiment, alkalinity basic acetate could reduce the result, when wasjoined 0.5g, which reduced 58.9mg/LBx, when PAM was joined 0.4mg/L, theresult increased 50.2mg/LBx in the purified liquor; when the Lys was joined0.8mg, the result increased 38.7mg/LBx in the filters purified liquor, and28.0mg/LBx in the mixed juice being joined 7mg; when calcium chloride wasjoined 0.14g, the result increased 83.0mg/LBx in the mixed juice and110.2mg/LBx in the filters purified liquor; when pectin was joined 0.1g, theresult increased 99.2mg/Bx in the mixed juice and 154.9mg/LBx in the purifiedliquor. With the pH increased, the result enlarged obviously.5 After the sugar cane being reaped, through three different preservation, ithad been compared the function on controlling glucan. The results indicated thatthe glucan can be effectively controlled by germicide, the average glucancontent of the blank sample was 61.0mg/LBx. The average glucan content of thelime cream sample was 63.7mg/LBx, The average glucan content of thepenicillin sample was 39.4mg/LBx; The pH of cane juice joined germicide fellslowlier and the Bx was also lower than the blank sample.