结果表明，焦炭表面反应程度随反应温度提高而增强，还因加碱而增加。
The results show that the surface reaction of coke is strengthened with temperature rise and increased by adding alkalis.
而随著环境 pH 值的提升，糖浓度亦随加热温度的增加而降低，显示醣类可能与胺基酸结合产生梅纳反应，亦 或是因高温而产生焦糖化反应。
But in the higher pH systems. Sugar concentration decreased with heating temperature increase. It indicated sugar might disappear through maillard reaction or caramelization.
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