乙醇体系中D-阿洛酮糖的结晶工艺优化  

Crystallization Process Optimization of D-psicose in Ethanol System

作　　者：郭元亨 吕哲 丁子元 王小艳 李皓然 邓莉川 刘颖慰 陈博 佟毅 GUO Yuan-heng;LV Zhe;DING Zi-yuan;WANG Xiao-yan;LI Hao-ran;DENG Li-chuan;LIU Ying-wei;CHEN Bo;TONG Yi(Beijing Engineering Laboratory for Geriatric Nutrition Food Research,Beijing Key Laboratory of Nutrition,Health and Food Safety,Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;National Engineering Research Center of Corn Deep Processing,COFCO Biochemistry Co.,Ltd.,Changchun 130033,China)

机构地区：[1]中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,老年营养食品研究北京市工程实验室,北京102209 [2]中粮生物科技股份有限公司,玉米深加工国家工程研究中心,吉林长春130033

出　　处：《食品工业科技》2019年第24期185-189,198,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(21706011);北京市科委计划项目(Z181100005118009)

摘　　要：为开发一套D-阿洛酮糖的结晶工艺,本文以乙醇为结晶体系,分别对影响结晶过程的4个主要因素(包括D-阿洛酮糖溶液的密度、乙醇与D-阿洛酮糖的比例、结晶时间和结晶温度)进行了单因素实验,并在单因素实验的基础上,采用响应曲面法对结晶的工艺参数进行优化。结果表明,最优操作条件为:D-阿洛酮糖溶液密度为1.35 g/mL,乙醇与D-阿洛酮糖溶液比例为3.8∶1,结晶时间为325 min,结晶温度为25℃。在此条件下,D-阿洛酮糖的初次结晶收率可达71.58%。以上结果可以得出结论:乙醇体系中可获得较高的D-阿洛酮糖结晶收率,本研究获得的模型可以用来优化D-阿洛酮糖在乙醇体系中的结晶过程。In order to obtain crystallized D-psicose,a crystallization process of D-psicose in ethanol system was carried out. The effects of four main influencing factors(including density of D-psicose solution,the ratio of ethanol to D-psicose,crystallizing time and temperature)on recovery rate of D-psicose were tested. Based on these single factor experiments,response surface methodology was used to optimize crystallizing process. Results illustrated that the optimal operational conditions were as follow:Density of D-psicose solution was 1.35 g/mL,ratio of ethanol to D-psicose was 3.8∶1,crystallizing time and temperature were 325 min and 25 ℃. Under these conditions,the recovery rate was 71.58%. The above results illustrated that crystallized D-psicose could be obtained in ethanol system. Besides,the models obtained in this study could be used to optimize the crystallizing process of D-prisose in ethanol system.

关 键 词：D-阿洛酮糖 乙醇体系 结晶工艺 响应曲面法 

分 类 号：TS202.3[轻工技术与工程—食品科学]