现代食品科技2017，Vol.33Issue(5)：228-232,195,6.DOI:10.13982/j.mfst.1673-9078.2017.5.036
熔融共结晶法制备赤藓糖醇-三氯蔗糖共晶体
Co-crystals and Co-crystallization of Meso-erythritol and Sucralose
摘要
Abstract
Co-crystallization technologies have been known as the leading edge in the frne chemicals and pharmaceuticals industries.The melt co-crystallization process was adopted to produce the solid recombination product of meso-Erythritol and sucralose,the structure and properties of which had been characterized and analyzed by using TG-DSC,XRD,and SEM.The results indicated that the solid recombination product of meso-Erythritol and sucralose is a co-crystal.The endothermic peak temperatures of the thermal decomposition of the co-crystals and pristine sucralose were found to be 156.2 ℃ and 134.4 ℃,respectively,indicating co-crystallization enhanced the thermal stability ofsucralose.Seeding load and crystal size distribution (CSD) of the seeds were found to have significant effects on the CSD and bulk density of the co-crystal products of meso-Erythritol and sucralose.When the process parameter of the co-crystallization of meso-Erythritol and sucralose was a seeding load of 10 wt％ with CSD of 120～200#,the co-crystal products with 30～60# accounted for 91.8％ of the whole product crystals,and its bulk density was 0.82 g/cm3.关键词
共结晶/共晶体/赤藓糖醇/三氯蔗糖Key words
co-crystallization/co-crystals/meso-erythritol/sucralose引用本文复制引用
王海蓉,张春桃,梁文懂..熔融共结晶法制备赤藓糖醇-三氯蔗糖共晶体[J].现代食品科技,2017,33(5):228-232,195,6.基金项目
湖北省大学生创新创业训练计划项目(201410488034) （201410488034）
