Sucrose hydrolysis during the preparation of "dandelion honey"
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216208%3A11310%2F20%3A10421006" target="_blank" >RIV/00216208:11310/20:10421006 - isvavai.cz</a>
Výsledek na webu
<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=ZYUD-.Mmzi" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=ZYUD-.Mmzi</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00706-020-02636-z" target="_blank" >10.1007/s00706-020-02636-z</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Sucrose hydrolysis during the preparation of "dandelion honey"
Popis výsledku v původním jazyce
Dandelion-flavored syrup, also known as "dandelion honey", is prepared and used as a substitute for bee honey. One of the major differences between dandelion syrup and bee honey seems to be the carbohydrate composition, as bee honey consists mainly of glucose and fructose while pure sucrose is used for the preparation of dandelion syrup. In this study, we show that lemon juice, added during the preparation of dandelion syrup, catalyzes the acid hydrolysis of sucrose to glucose and fructose. We show the crucial role of pH, temperature, and boiling time on the carbohydrate composition of the prepared syrup. We conclude that when a sufficient amount of lemon juice is added and the mixture is heated for a sufficiently long time, the carbohydrate composition of the resulting dandelion syrup can mimic the carbohydrate composition of bee honey, i.e., it contains glucose and fructose with an insignificant amount of sucrose.
Název v anglickém jazyce
Sucrose hydrolysis during the preparation of "dandelion honey"
Popis výsledku anglicky
Dandelion-flavored syrup, also known as "dandelion honey", is prepared and used as a substitute for bee honey. One of the major differences between dandelion syrup and bee honey seems to be the carbohydrate composition, as bee honey consists mainly of glucose and fructose while pure sucrose is used for the preparation of dandelion syrup. In this study, we show that lemon juice, added during the preparation of dandelion syrup, catalyzes the acid hydrolysis of sucrose to glucose and fructose. We show the crucial role of pH, temperature, and boiling time on the carbohydrate composition of the prepared syrup. We conclude that when a sufficient amount of lemon juice is added and the mixture is heated for a sufficiently long time, the carbohydrate composition of the resulting dandelion syrup can mimic the carbohydrate composition of bee honey, i.e., it contains glucose and fructose with an insignificant amount of sucrose.
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
—
OECD FORD obor
10406 - Analytical chemistry
Návaznosti výsledku
Projekt
—
Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2020
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Monatshefte für Chemie - Chemical Monthly
ISSN
0026-9247
e-ISSN
—
Svazek periodika
151
Číslo periodika v rámci svazku
8
Stát vydavatele periodika
AT - Rakouská republika
Počet stran výsledku
4
Strana od-do
1231-1234
Kód UT WoS článku
000538947000002
EID výsledku v databázi Scopus
2-s2.0-85086154246