Kinetic analysis for the isomerization of glucose, fructose, and mannose in subcritical aqueous ethanol

Abstract

Fructose, glucose, and mannose were treated with subcritical aqueous ethanol for ethanol concentrations ranging from 0 to 80% (v/v) at 180-200 °C. The aldose-ketose isomerization was more favorable than ketose-aldose isomerization and glucose-mannose epimerization. The isomerization of the monosaccharides was promoted by the addition of ethanol. In particular, mannose was isomer-ized most easily to fructose in subcritical aqueous ethanol. The apparent equilibrium constants for the isomerizations of mannose to fructose, Keq,M→F, and glucose to fructose, Keq,G→F, were independent of ethanol concentration and increased with increasing temperature. Moreover, the Keq,M→F value was much larger than the Keq,G→F value. The enthalpies for the isomerization of mannose to fructose, ΔHM→F, and glucose to fructose, ΔHG→F, were estimated to be 18 and 24 kJ/mol, respectively, according to van't Hoff equation. Subcritical aqueous ethanol can be used to produce fructose from glucose and mannose efficiently.