Melting behaviour of d-sucrose, d-glucose and d-fructose

[Display omitted] The melting behaviour of d-sucrose, d-glucose and d-fructose was studied. The melting peaks were determined with DSC and the start of decomposition was studied with TG at different rates of heating. In addition, melting points were determined with a melting point apparatus. The samples were identified as d-sucrose, α- d-glucopyranose and β- d-fructopyranose by powder diffraction measurements. There were differences in melting between the different samples of the same sugar and the rate of heating had a remarkable effect on the melting behaviour. For example, T o, Δ H f and T i (initial temperature of decomposition) at a 1 °C min −1 rate of heating were 184.5 °C, 126.6 J g −1 and 171.3 °C for d-sucrose, 146.5 °C, 185.4 J g −1 and 152.0 °C for d-glucose and 112.7 °C, 154.1 J g −1 and 113.9 °C for d-fructose. The same parameters at 10 °C min −1 rate of heating were 188.9 °C, 134.4 J g −1 and 189.2 °C for d-sucrose, 155.2 °C, 194.3 J g −1 and 170.3 °C for d-glucose and 125.7 °C, 176.7 J g −1 and 136.8 °C d-fructose. At slow rates of heating, there were substantial differences between the different samples of the same sugar. The melting point determination is a sensitive method for the characterization of crystal quality but it cannot be used alone for the identification of sugar samples in all cases. Therefore, the melting point method should be validated for different sugars.