溶剂和超声波快速制备β-D-葡萄糖的研究

Research on fast preparation of β-D-glucose by using solvent cooperating with ultrasonic wave

本文研究了,利用溶剂和超声波的协同作用，在较缓和的条件下快速制备β-D-葡萄糖的方法，研究内容主要包括成核溶剂的挑选，以及葡萄糖溶液浓度、温度、超声电功率密度、辐照时间等因素的组合对成核晶型的影响，获得了快速制备β-D-葡萄糖的最佳组合条件，并提出了超声波协同溶剂影响成核晶型的机理，为超声空化泡崩溃时产生的“热点效应”．该方法可用于实验室少量制备β-D-葡萄糖以及作为工厂生产β-D-葡萄糖的晶种，对于其它食品与药用工业结晶过程制备高纯度的结晶产品，也具有借鉴意义．

This paper introduces a new method of fast making β-D-glucose by using a solvent cooperating with ultrasonic wave under moderate conditions. The effects of the concentration and temperature of the glucose solution, the ultrasonic wave intensity and radiation time and the type of solvent on the glucose crystal configuration are studied, and thebest combination of conditions are obtained. It is suggested that the mechanism of catalysis is the 'hot-point effect'resulted from the collapse of ultrasonic cavitation bubble. Thismethod can be used both in the laboratory for making small amount of β-D-glucose and in the factory for making nuclei of β-D-glucose; it may also have significance in making high purity crystals of other foods and medicines, such as sugar alcohols and citric acid.