Carbonization products in D-glucose - p-toluidin system as sorbents of carbohydrate caramels from aqueous solutions

Abstract

Abstract The results of studies of the sorption of carbohydrate caramels from aqueous solutions by highly dispersed adsorbents - carbonization products synthesized in the D-glucose - p-toluidine system are presented. Based on the analysis of the structural features of the adsorbent and the adsorbate with the use of infrared Fourier spectroscopy data, the physical nature of the interaction of the caramel components with the surface is mainly shown. Meanwhile binding probably occurs due to polar groups of carbonyl nature. An analysis of the difference spectra in the region of 1500-1740 cm−1 allows detailing the examination and confirming the nature of the sorption interaction. The research results are promising in the development of methods for the synthesis of carbon-saturated products, sorption-active with respect to substances of carbohydrate nature, which is of interest for food and pharmaceutical industries.