目的探讨在高温条件下还原糖—磷酸盐产生酱色现象的原因和条件,并进行鉴别。方法将还原糖与可溶性磷酸盐的混合液进行125℃加热,测定其高温前后的物理变化,并与高锰酸钾、钼酸铵、硫酸铜和硫酸等溶液进行鉴别试验,将生成物与高锰酸钾溶液和钼酸铵溶液反应,探讨作用温度、作用时间、pH值、反应物浓度和反应物的分子结构对生成物的影响。结果证明了还原糖与磷酸盐之间发生了氧化还原反应,生成了次磷酸、有机酸和酯。结论还原糖与磷酸盐只有在pH>7.0的碱性环境中才能发生氧化还原反应,并呈直线相关关系,另外,温度是反应的重要条件。在高温高压条件下反应定量完成;而在37℃恒温条件下作用18h才产生明显的酱色,反应物浓度与生成物呈正相关。而L型还原糖作用不显著。 Objective To investigate the causes and conditions of reducing sugar-phosphate color in high temperature and identify the cause. Methods The mixed solution of reducing sugar and soluble phosphate was heated at 125 ℃, and the physical changes before and after high temperature were measured. The results were compared with the solutions of potassium permanganate, ammonium molybdate, copper sulfate and sulfuric acid, Potassium permanganate solution and ammonium molybdate solution to study the effects of temperature, reaction time, pH value, reactant concentration and the molecular structure of reactants on the product. The results showed that there was a redox reaction between the reducing sugar and the phosphate, resulting in hypophosphorous acid, organic acids and esters. CONCLUSIONS: Reducing sugars and phosphates only show redox reaction in the alkaline environment with pH> 7.0, and there is a linear correlation between them. In addition, the temperature is an important condition for the reaction. Under high temperature and high pressure conditions, the reaction was completed quantitatively; while at 37 ℃ for 18h, it could produce a clear sauce color. The concentration of reactants was positively correlated with the product. The L-type reducing sugar effect is not significant.