Determination of the Effect of Temperature on the Concentration ofketoform of D-Fructose by FT-IR Spectroscopy

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Abstract
FT-IR spectroscopy has been employed in the detection of the carbonyl absorption band centered at 1728 cm−1 and assigned to the open form of D-fructose in deuterium oxide or water. Changes in the intensity of the band at 1728 cm−1 allowed the monitoring of the concentration of the open form of the keto sugar D-fructose at different temperatures and pHs. The concentration of the open form was observed to increase with increasing temperature and was an order of magnitude higher at 80 °C compared to 30 °C. The buildup of the open form was found to be extremely rapid. The new equilibrium can be reversed with decreasing temperature with a slight hysteresis. This work demonstrates the potential of applying FT-IR spectroscopy in studying the effect of environmental factors on the level of the open chain form of sugars.