月桂酸单甘酯的分离及其分析

正辛烷溶剂结晶法分离月桂酸单、二甘酯混合物,实验结果发现,月桂酸单、二甘酯的分离不仅与结晶温度、溶剂比和冷却速度等常规因素有关,而且与结晶和沉降速度有关。气相色谱分析表明,用本方法一次结晶可获得纯度为93.9%的月桂酸单甘酯。

In n-octane solvent the crystallization isolation of monolaurin from di-andmonolaurin mixtures was studied.It has been found that the isolation was affected byboth the regular factors as crystallizing temperature,percentage of n-octane solvent,cooling rate etc.,and also the factor of speed on crystal growth and precipitation.Theisolated products were analysed by GC with results showing that crystallization throughsingle the isolated product could contain as high as 93.9% of monolaurin.