近日，网络上关于饮料配料表中白砂糖被果葡糖浆替代的讨论引发广泛关注。记者于9月23日走访超市进行实地调查，对15款含糖饮料的配料表进行逐一查验1。调查结果显示，这些饮料的成分构成存在明显差异：其中7款饮料配料表中仅含白砂糖不含果葡糖浆，仅有2款饮料只含果葡糖浆，其余同时添加了白砂糖和果葡糖浆1。
业内对两种糖料的并行使用进行了解释。数据显示，果葡糖浆的价格明显低于白砂糖。9月24日白糖广西南宁市场价格在5170-5240元/吨，而同期果葡糖浆山东价格仅为2560-2650元/吨1。在消费应用上，果葡糖浆消费需求主要集中在饮料、食品加工及乳制品行业，分别约占消费总量的70%、12%和8%1。中粮科技2025年年报预测，到2025年果葡糖浆产能约800万吨，同比上涨约14%，产量约528万吨，同比上涨约6.5%1。业内人士和专家指出，两种糖的搭配使用主要出于成本稳定、工艺便利和风味均衡的综合考量1。
针对消费者的关切，营养专家给出了专业建议。北京大学国际医院营养科主任张月红表示："影响健康的关键变量仍是糖分总摄入量"1，在等量摄入的条件下，白砂糖和果葡糖浆的整体健康影响差异不大1。这表明，控制总糖摄入量比纠结糖的具体种类更为重要1。
Recent online discussions about white sugar allegedly being replaced by high-fructose corn syrup in beverage ingredients have sparked considerable debate. A reporter's investigation of supermarket products on September 23 found that among 15 sugar-containing beverages examined, 7 contained only white sugar without high-fructose corn syrup, just 2 contained only high-fructose corn syrup, and the remaining 6 incorporated both sweetening agents in their formulations 1.
Industry experts and professionals explain that combining both sugar types reflects comprehensive considerations regarding cost stability, manufacturing convenience, and flavor balance 1. According to China Grains Group's 2025 forecast, high-fructose corn syrup production capacity is projected to reach approximately 8 million tons by 2025, representing a year-over-year increase of roughly 14 percent, with estimated output of 5.28 million tons, up 6.5 percent compared to the previous period 1. The primary demand for high-fructose corn syrup concentrates in beverage, food processing, and dairy product industries, accounting for approximately 70 percent, 12 percent, and 8 percent of total consumption respectively 1.
Price data released by Zhuo Chuang Information on September 24 reveals significant cost differences between the two ingredients: white sugar in Nanning, Guangxi trades at 5,170–5,240 yuan per ton, while high-fructose corn syrup in Shandong is priced at 2,560–2,650 yuan per ton 1. Regarding health implications, Dr. Zhang Yuehong, director of nutrition at Peking University International Hospital, states that "the critical variable affecting health remains total sugar intake," and notes that under equal consumption levels, the overall health impact between the two sugar types shows negligible differences 1.
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