ABSTRACT Ozone as an alternative process for the clarification of sugarcane juice has been studied because it presents as an advantage the mineralization of organic compounds that cause color in the crystal sugar. No residues harmful to humans were found after ozonation in contrast to the sulphitation process traditionally used. In this work, the degradation by ozonation of flavonoids and phenolic acids were studied using two compounds: rutin and caffeic acid. Ozonation was efficient and was monitored by liquid chromatography, UV scanning and direct infusion electrospray ionization mass spectrometry. From the collected data, degradation mechanisms and potential mineralization of rutin and caffeic acid after ozonation were proposed.

中文翻译：

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臭氧处理甘蔗汁酚类降解反应的研究

摘要 臭氧作为甘蔗汁澄清的替代方法已得到研究，因为它具有使冰糖变色的有机化合物矿化的优势。与传统使用的亚硫酸化工艺相比，臭氧化后没有发现对人体有害的残留物。在这项工作中，使用两种化合物研究了黄酮类化合物和酚酸的臭氧化降解：芦丁和咖啡酸。臭氧化是有效的，并通过液相色谱、UV 扫描和直接注入电喷雾电离质谱法进行监测。根据收集到的数据，提出了臭氧化后芦丁和咖啡酸的降解机制和潜在矿化作用。