制备甘露醇原料果葡糖浆生产工艺的筛选  

Selection of Method to Produce Glucose and Fructose Mixture as Staple for the Production of Mannitol

作　　者：陈峻青[1] 朱建良[2] 戎非[2] 秦文荣[2] 

机构地区：[1]东南大学化学化工系,南京210096 [2]南京化工大学制药与生命科学学院,南京210009

出　　处：《化工时刊》2000年第12期43-46,共4页Chemical Industry Times

摘　　要：考察并比较了制备甘露醇原料果葡糖浆的3种生产工艺,选用反应条件温和,酶催化剂寿命较长,副反应较少的蔗糖酶促水解反应作为最佳生产工艺,其果糖和葡萄糖的得率可达到99％。A survey of three methods to produce glucose and fructose mixture was given. Sucrose hydrolization with enzyme was proved to be the best one, because the reaction condition is mild, the long life of catalyst the secondary reactions are poor . Under these conditions, sucrose can be converted fully to form fructose and glucose mixture, the products' yield was more than 99%.

关 键 词：果葡萄糖 果糖 蔗糖 甘露醇 原料 工艺 

分 类 号：TS245.4[轻工技术与工程—制糖工程]