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Hochfrequenzpyrolyse ausgewählter Kohlenhydrate

Hight frequency pyrolysis of selected carbohydrates

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Summary

Glucose, amylose, amylopectin, cellulose, fructose, inulin, saccharose, celluloseacetate and methyl-cellulose were treated by High Frequency Pyrolysis (Curie Point Pyrolysis) at 700° C. Volatile compounds formed by this process were separated by gas chromatography and the structures determined by GC/MS.

Zusammenfassung

Glucose, Amylose, Amylopektin, Cellulose, Fructose, Inulin, Saccharose sowie Celluloseacetat und Methylcellulose wurden der Hochfrequenzpyrolyse (Curie-Punkt-Pyrolyse) bei 700° C unterworfen. Die entstandenen flüchtigen Verbindungen wurden gaschromatographisch getrennt und durch GC/MS die zugehörigen Strukturen zugeordnet.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie der Technischen Universität Berlin, Müller-Breslau-Str. 10, D-1000, Berlin 12

    Werner Baltes & Hans-Josef Schmahl

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  1. Werner Baltes
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  2. Hans-Josef Schmahl
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Additional information

Herrn Professor Dr. Ludwig Acker in Verehrung zum 65. Geburtstag

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Baltes, W., Schmahl, HJ. Hochfrequenzpyrolyse ausgewählter Kohlenhydrate. Z Lebensm Unters Forch 167, 69–77 (1978). https://doi.org/10.1007/BF01136130

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  • DOI: https://doi.org/10.1007/BF01136130

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