医药级结晶麦芽糖的试制

Study on Preparation of Pharmaceutical Grade Crystalline Maltose

参照日本药典中结晶麦芽糖的主要质量指标 ,研究了高纯度结晶麦芽糖的制备过程。薯类淀粉液化到低葡萄糖值 ,3种酶复合糖化 ,经过脱色、脱盐精制 ,色谱分离除去糊精 ,浓缩后运动降温结晶 ,过滤除去母液 ,烘干即得结晶麦芽糖成品。

The preparation of high purity crystalline maltose was studied following the quality requirements specified in the Japanese Pharmacopeia. Potato or cassava starch was liquefied to low DE, followed by 3-amylases saccharification. Then purified by active carbon and ion-exchange, followed by a chromatographic process to get rid of maltodextrin. The refined syrup was then vacuum vaporized, dynamically crystallized at declining temperatures, followed by separation from mother liquor and dried. Crystalline maltose thus obtained was proved with HPLC to march the Pharmacopeia standard.