两种天然甜味剂甜菊苷和瑞鲍迪苷A在不同溶剂中的溶解度测定

Determination of solubility of steviol glycoside and rebiana as natural sweeteners in different solvents

用高效液相色谱(HPLC)法测定了两种天然甜味剂甜菊苷和瑞鲍迪苷A在不同纯溶剂中的固液平衡数据,温度范围为288.15~328.15 K。从实验数据知,所有研究的体系的溶解度均随温度的升高而增大。实验数据用三参数方程和NRTL模型拟合,拟合结果显示,两种模型均有好的拟合结果。由得到的溶解度数据,可指导甜菊苷与瑞鲍迪苷A的分离及结晶纯化溶剂的选择。

The solid-liquid equilibrium data of two natural sweeteners,stevioside and rebiana,in different pure solvents were determined by high performance liquid chromatography(HPLC)at a temperature range of 288.15—328.15 K.From the experimental data,it was found that the solubility increased with the rising temperature in all studied solvents.The obtained values for the solubility of steviol glycoside and rebiana in pure solvents were correlated with the three-parameter equation and NRTL models.The results showed that two models can accurately correlate the solubility data obtained in this work.According to the solubility data obtained,the separation of steviol glycoside and rebiana and the selection of solvent for crystallization and purification are guided.According to the solubility data obtained,the separation of steviol glycoside and rebiana and the selection of solvent for crystallization and purification are guided.