源于发酵液的木糖醇的结晶热力学研究

Crystallization Thermodynamics of Xylitol From Fermentation Broth

研究了木糖醇的溶解特性,考察了温度、溶剂组成、杂质等对木糖醇溶解度的影响。结果表明,木糖醇属于溶解度温度系数较大的一类物质;乙醇的加入可降低木糖醇的溶解度;而阿东糖醇、山梨醇等杂质会适当增大木糖醇的溶解度。通过测定木糖醇发酵处理液的介稳区宽度,确定极限过饱和度σ值为0.22,为发酵液制备木糖醇结晶体时的过饱和度确定提供了依据。

The dissolubility characteristics of xylitol were explored. The influences of temperature, solvent composition and impurities on its solubility were studied. The results showed that depending relatively largely on temperature, the solubility of xylitol decreased with adding ethanol and increased with adding impurities such as sorbitol or adonitol. By the measure of the width of metastable zone based on the broth,the value of limiting supersaturation was determined as 0. 22, which gave reference to dermination of supersaturation degree during the preparation of xylitol crytals from fermentation broth.