熔融共结晶法制备赤藓糖醇-三氯蔗糖共晶体

Co-crystals and Co-crystallization of Meso-erythritol and Sucralose

摘要:

共结晶技术是精细化学品、制药等高附加值行业的前沿研究方向。本文以赤藓糖醇为载体，采用熔融共结晶法制备了赤藓糖醇-三氯蔗糖固态复配产品，应用TG-DSC、XRD和SEM等对其结构与性能进行了表征分析；结果表明：熔融共结晶法制备的赤藓糖醇-三氯蔗糖固态复配产品为共晶体，赤藓糖醇-三氯蔗糖共晶体的DSC热分解吸热峰的峰顶温度为156.2 ℃，而三氯蔗糖的热分解吸热峰的峰顶温度为134.4 ℃，说明共结晶过程有效提高了共晶体复配产品中三氯蔗糖的热稳定性，共结晶试验中发现晶种加入量和晶种粒度分布是影响赤藓糖醇-三氯蔗糖共结晶产品粒度分布和堆密度的重要因素；当加入晶种的粒度为120~200目，加入量为10 wt%时，熔融共结晶法制备的赤藓糖醇-三氯蔗糖共晶体产品中30~60目的晶体占总质量的91.8%，堆密度可达0.82 g/cm3。

Abstract:

Co-crystallization technologies have been known as the leading edge in the fine chemicals and pharmaceuticals industries. The melt co-crystallization process was adopted to produce the solid recombination product of meso-Erythritol and sucralose, the structure and properties of which had been characterized and analyzed by using TG-DSC, XRD, and SEM. The results indicated that the solid recombination product of meso-Erythritol and sucralose is a co-crystal. The endothermic peak temperatures of the thermal decomposition of the co-crystals and pristine sucralose were found to be 156.2 ℃ and 134.4 ℃, respectively，indicating co-crystallization enhanced the thermal stability of sucralose . Seeding load and crystal size distribution (CSD) of the seeds were found to have significant effects on the CSD and bulk density of the co-crystal products of meso-Erythritol and sucralose. When the process parameter of the co-crystallization of meso-Erythritol and sucralose was a seeding load of 10 wt% with CSD of 120~200#, the co-crystal products with 30~60# accounted for 91.8% of the whole product crystals, and its bulk density was 0.82 g/cm3.