乳糖在乙醇-水混合溶液中介稳区的测定  

Determination of metastable region of lactose in ethanol-water solvent

作　　者：张庆[1] 罗文波[1] 曾新安[1,2] 于淑娟[1,2] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东省糖品绿色加工国际研究中心,广东广州510640

出　　处：《食品工业科技》2009年第3期146-148,共3页Science and Technology of Food Industry

摘　　要：测定了20～70℃温度区间内乳糖晶体在乙醇-水混合溶剂中的溶解度和过饱和度曲线,确定了晶体生长介稳区范围,拟合出了各乙醇浓度下溶解度随温度变化的经验方程式,同时获得了各乙醇浓度下介稳区宽度与温度的经验公式,并且初步考察了乙醇-水混合溶液中自发结晶生成微晶的可行性。研究结果表明,以混合溶剂代替纯水作溶剂,使溶液的介稳区变窄,过饱和度提高,有望通过改变溶剂体系组成结构一步法制备微晶乳糖。The solubilities of lactose crystal in ethanol-water solvents were determined in the temperature range 20-70℃. An empirical formula was obtained by curve fitting.The supersaturation curve and metastable region of lactose were given. Also the probability of acquiring microcrystal lactose in the ethanol- water solvents was confirmed .The experimental results showed that the widths of metastable zones in ethanol-water solvents became narrowing,compared to the results from purify water,so that it can be probably hoped to achieve the microcrystal lactose by changing the solvent of lactose.

关 键 词：乳糖 溶解度 过饱和度 微晶 

分 类 号：TS201.23[轻工技术与工程—食品科学]