介稳区测定对L-阿拉伯糖的工业化生产有很强的指导作用，但还没有文献报道过L-阿拉伯糖介稳区。本文采用自动温度记录仪法测定了L-阿拉伯糖的介稳区宽度。通过对比聚焦光束反射仪法数据，发现自动温度记录仪法所得到的数据真实可靠。对L-阿拉伯糖成核温度及其影响因素进行多重线性回归分析，发现成核温度与溶液浓度和搅拌速度呈正相关，浓度越高成核温度越高，成核温度也随着搅拌速度的增大而增高，冷却速度对成核温度没有显著性影响。研究发现在水溶液中L-阿拉伯糖的介稳区并非一个常数而是一个介于27.36到31.55 ℃的区间。相比于纯水系统，添加2%和4%的杂质（氯化钠、半乳糖、葡萄糖和木糖）均能降低L-阿拉伯糖的介稳区宽度。通过研究发现自动温度记录仪法是一种结构简单、价格低廉、检测结果可靠的实用方法，它可替代其它昂贵的结晶检测仪器应用于生产实践过程中。

Determination of the metastable zone width (MSZW) is of great importance in L-arabinose crystallization, yet it has not been reported before. In this study, the use of an automated temperature logging device (ATLD) to monitor the nucleation temperature (Tm) of L-arabinose in an aqueous solution was demonstrated. Direct comparison with focused beam reflectance measurements (FBRM) confirmed that the Tm determined by the ATLD was reliable. A multiple linear regression model of the Tm and a set of exploratory factors indicated that the Tm was affected by the solution concentration and stirring rate but not the cooling rate. The MSZW of L-arabinose in an aqueous solution was not constant, but ranged from 27.36 to 31.55 ℃.The addition of 2% and 4% impurities (sodium chloride, galactose, glucose, and xylose) decreased the MSZW of L-arabinose. This study offers new opportunity for the use of ATLD as simple, inexpensive, and convenient alternative tool in crystallization monitoring.

本文由农业科技成果转化基金项目支持（2013GB23600669）