摘要
目的研究左旋肉碱杂质来源并控制限定范围,解决产品质量缺陷,提升产品质量。方法通过试验改变反应温度找出杂质产生原因,进而得到控制杂质产生的最优条件。结果与结论当反应温度在65℃-75℃时,反应时间控制在12h左右,反应转化率最高,杂质巴豆甜菜碱可以进行限制或消除,从而提高产品的内在质量,使化学合成的左旋肉碱品质更加接近甚至超越生物发酵的产品,服务广大民众。
The purpose of this study L-carnitine impurity sources and controls to limit the scope to address the product quality defects, improve product quality.By changing the reaction temperature test method to find out the cause of impurity, and then to give the optimal conditions for the control of impurities produced.Results and Conclusion When the reaction temperature is 65℃ -75℃, the reaction time is controlled at around 12h, the reaction conversion rate was the highest impurity crotonobetaine can be restricted or eliminated, thereby improving the intrinsic quality of the product, so that the chemical synthesis of L-camitine quality closer even beyond bio-fermentation products, services and the general public.
出处
《化工设计通讯》
CAS
2016年第2期188-188,191,共2页
Chemical Engineering Design Communications
关键词
左旋肉碱
杂质
控制
L-camitine
impurity
control