功能性甜味剂——阿洛酮糖的结晶方法及技术研究  

A study on the crystallization process and technique of the functional sweetener D-psicose

作　　者：钟华 鲁艳秋 郜培 ZHONG Hua;LU Yan-qiu;GAO Pei(China Grain Wuhan Scientific Research&Design Institute Co.,Ltd.,Wuhan 430079,China)

机构地区：[1]国粮武汉科学研究设计院有限公司,湖北武汉430079

出　　处：《粮食与饲料工业》2024年第6期32-34,37,共4页Cereal & Feed Industry

基　　金：河南工业大学小麦和玉米深加工国家工程研究中心开放课题资助项目(NL2022005)。

摘　　要：阿洛酮糖(D-psicose)作为一种重要的功能性甜味剂,因其低热量、高甜度及多种药理活性而备受关注,被美国食品导航网评价为最具潜力的蔗糖“理想替代品”,2011年,D-阿洛酮糖被FDA认证安全,可在食品和膳食领域作为添加剂使用。然而,D-阿洛酮糖因其50℃左右温度溶解度偏高,结晶过程复杂难度较大,传统方法往往存在产率低、纯度不足等问题。该文旨在探讨阿洛酮糖的结晶方法及技术,通过极限真空蒸发结晶与冷却结晶相结合的技术手段,优化结晶工艺参数,以提高阿洛酮糖的结晶收率和纯度。As an important functional sweetener,D-psicose is of great concern due to its low calorie,intense sweetness,and various pharmacological activities.It has been certified by American Food Systems Network as the most promising and“ideal substitute”of sucrose.In 2011,it passed the safety certification of FDA,meaning it can be used as an additive in food and diet.However,being highly inclined to dissolve under 50℃,D-psicose is hard to be crystallized.Traditional crystallization technique is problematic in low yield and purity.The objective of this study is to explore the possibility of combining ultimate vacuum evaporation crystallization with cooling crystallization and optimizing crystallization process parameters to improve the crystal yield and purity of D-psicose.

关 键 词：阿洛酮糖 结晶工艺 极限真空蒸发结晶 冷却结晶 收率 纯度 

分 类 号：TS244.4[轻工技术与工程—制糖工程]