潘莉莉^1，2，陆苗苗¹，滕思缘¹，岑小敏¹，凌秋萍³，潘小惠¹，蓝峻峰^1*

（1.广西科技师范学院，来宾546100；2.广西糖资源工程技术研究中心，来宾546100；3.来宾市技工学校，来宾546100）

摘要：蔗糖和果葡糖浆是重要甜味食品原料，在全球甜味食品原料市场份额中分别占比78%和12%。转化糖浆因主要成分与果葡糖浆相近，常被混淆，发展受限。实际上，果葡糖浆和转化糖浆在生产原料、加工工艺、产品品质、生产成本和发展现状均不相同。果葡糖浆原料为淀粉，转化糖浆原料为蔗糖；淀粉生产果葡糖浆主要采用双酶法工艺，蔗糖生产转化糖浆有酸解法和酶解法两种工艺；从产品品质看，二者标准不同，理化指标各有差异；受原料成本影响，转化糖浆较果葡糖浆价格更高；果葡糖浆已成为世界第二大甜味食品原料，而转化糖浆工业化生产尚少。文章从上述几个方面进行阐述，对比分析二者优劣势，为企业生产和食品企业对产品选择提供参考。

关键词：果葡糖浆；转化糖浆；原料分析；工艺分析；品质分析；成本分析

中图分类号：TS245 文献标识码：A 文章编号：1674-506X（2025）01-0149-0008

Comparative Analysis of High Fructose Syrup from Starch and Invert Syrup from Sucrose

PAN Lili^1，2，LU Miaomiao¹，TENG Siyuan¹，CEN Xiaomin¹，LING Qiuping³，PAN Xiaohui¹，LAN Junfeng^1*

（1.Guangxi Science & Technology Normal University，Laibin 546100，China；2.Guangxi Sugar Resources Research Center of Engineering Technology，Laibin 546100，China；3.Laibin Technical School，Laibin 546100，China）

Abstract：Sucrose and high fructose syrup (HFC)are important sweet food ingredients, accounting for 78% and 12% of the global sweet food ingredient market share, respectively. Invert syrup is often confused with HFC due to the similarity of their main components, thus its development is limited. Actually, HFC and invert syrup have different production materials, processing techniques, product quality, production costs, and development status. HFC’s raw material is starch, while invert syrup’s is sucrose; the production of HFC from starch mainly adopts a dual enzyme process, while the production of invert syrup from sucrose involves two processes: acid hydrolysis and enzymatic hydrolysis; regarding of product quality, the two products have different standards and their physicochemical indexes differ; the cost of invert syrup is higher than that of HFC, mainly due to the cost of raw materials; HFC has become the second largest sweet food ingredients in the world, while industrial production of invert syrup is still limited. This article elaborates on the above aspects, compares and analyzes their advantages and disadvantages, and provides reference for enterprise production and food enterprises in selecting products.

Keywords：high fructose syrup；invert syrup；raw material analysis；process analysis；quality analysis；cost

analysis

doi：10.3969/j.issn.1674-506X.2025.01-020