研究亚硫酸法、碳酸法、二步法3种经典澄清方法白砂糖样品的致色成分的差异，系统探讨白砂糖致色非糖分与色值的关系有重要的现实意义。通过测定榨季不同工艺不同色值段典型白砂糖中酚类物、铁、氨基氮含量，分析这些主要致色成分在砂糖中的分布规律。结果为：不同工艺不同糖厂白砂糖色值(IU)整体上随着酚类物、铁、氨基氮含量的增加而呈升高趋势；不同工艺同一色值段白砂糖致色成分含量不同，同一工艺同一色值段不同时期白砂糖样品的致色成分含量各有差异；亚硫酸法、碳酸法、二步法白砂糖酚类物含量依次为13.71～17.26、11.73～16.38、5.60～10.55 mg/kg，铁含量范围依次为2.17～4.08、1.54～2.18、0.39～1.23 mg/kg，氨基氮含量范围依次为17.17～33.68、14.33～20.75、0.19～2.30 mg/kg。%This paper studied the difference of coloring components in cane sugar of sulphitation process, cabonatation process, and the two step process. It is very important to study the law of non-sugar coloring impurities and find their relationship to sugar color. By measuring phenol, iron, and amino nitrogen content in typical white granulated sugar of different color level from different method in the crushing season, this study analyzed the main color component’s distribution regularities in the sugar. Results showed that, with the increasing of phenol, iron, amino nitrogen content, the color (IU) of white granulated sugar for different method trended to increase. The color components content were different while the sugar product was from the same factory in different crushing stage, and the color components content are different while the sugar product is from the same crushing stage and color level in different factory.
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