Removal Of Phenolic Compounds By Catalysis Peroxidase In Sugarcane Juice

Reducing the colour value of granulated white sugar produdt has become the key common problem of improving the quality in sugar factory. Researches show that the polyphenol of granulated white sugar dues to the polyphenol, the more content of the polyphenol, the higher of colour is. Under the condition of hydrogen peroxide, This paper study the effect of peroxidase catalysis to the polyphenol in sugarcane juice. The phenol content and apparent purity were used as the primary study guideline in the reaction between peroxidase-hydrogen peroxide and polyphenol, in order to find how the enzymic reation conditions affect the degradation of polyphenol. According to the optimal combination of orthogonal test conditions, adding peroxidase-hydrogen peroxide in the traditional sugar defecation process.Chlorogenic acid which is high content in sugarcane juice employed as the substrate to determine enzymatic parameters.Through a series of tests, the results were summarised as follows:1. Explore the performance of HRP-H2O2in the sugarcane juice to remove polyphenols. In reaction conditions of reaction time5min, pH7.0, selected temperature, hydrogen peroxid, dosage of enzyme dosage as orthogonal factors. The optimum forming process condictions of orthogonal test were:the enzymic reaction temperature was60℃,the quantity of3%hydrogen peroxide was200mg·L-1,the quantity of horse radish peroxidase was4×10-2mg/L. Compare to conventional experiment,the rate of removal of phenols was41.79%, the apparent purity increase0.42AP.2.According to the orthogonal optimum conditions,the study selected appropriate adding position:after first heating and before sulphitation.The rate of removal of phenols and the apparent purity contrast to the tradition clear juice were increase19.04%and0.80AP respectively.3.Imitate sulphitation process, adding HRP-H2O2before sulphitation to make clear juice.In the vacuum condition,it concentrate to65°Bx by means of rotary evaporator, later on employing sugar-milk method to boil massecuite, finally obtain white granulated sugar by means of centrifuge. White granulated sugar of adding HRP-H2O2compare to the one not adding,its colour and phenol content are lower than the latter one39.49%and74.90%respectivly.4. In order to discuss the influence of HRP-H2O2on sugar,the paper added HRP and H2O2into pure sugar solution.The dose of HRP and H2O2were4×10-2mg/L,200mg/L respectively. The determination of sucrose content employed direct ploarization and double ploarization. Experimental results were handled with spss15.0.The results showed that there is no difference between adding and no adding group, declared that HRP-H2O2will not lead to oxidation of sugar in these volume of addition.5. Chlorogenic acid which is high content in sugarcane juice employed as the substrate to study enzymatic Enzymatic Kinetic properties. A detailed study were carried out on the influence of enzyme time, pH, concentration of peroxidase and hydrogen peroxide.In the reaction condition of optimum pH6.0, enzyme concentration of0.125U/mL and HRP concentration0.15%, there was a quick reaction speed in one minute.And peroxidase catalyzed chlorogenic acid fitted Michaelis-Menten equation,it was1/v=168.5+241.91.Under room temperature, Vmax and Km value for chlorogenic acid were4.13mmol/s,0.697mmol/L.