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Method for preparation of tagatose

A technology of tagatose and galactose, which is applied in the field of tagatose preparation, can solve the problems of unsafety, difficulty in separation and purification, and many by-products, and achieve the effects of low cost, reliable safety performance, and low probability of side reactions

Inactive Publication Date: 2008-01-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical synthesis of tagatose is reported by Beadle et al. in the patent of 1992. It is economically feasible to produce tagatose with this method and is suitable for large-scale production. method, many by-products are produced, which causes great difficulties for separation and purification. In addition, inorganic acid is used to neutralize the hydroxide tagatose complex intermediate to obtain tagatose, which is easy to give people unsafe reverie , so use organic acid to neutralize, which meets the experimental requirements, is more in line with the psychology of consumers, and has greater development prospects

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 0.111g (0.001mol) of CaCl 2 Dissolve in 100ml (0.4mol) Ca(OH) 2 In the slurry, slowly pour it into an equal volume (0.1mol) of galactose solution, adjust the pH value of the mixture above 9, stir at room temperature for 60 minutes, and immediately titrate with citric acid until the pH is below 5.4. After about 10 to 30 minutes, a precipitate occurs. Transfer the reacted solution to a centrifuge tube, centrifuge at a speed of 5000r / min for 10 to 20 minutes, pour out the supernatant, and measure its volume. Through HPLC analysis, the tagatose content was calculated, and the tagatose yield was 45.59%.

Embodiment 2

[0024] 0.333g (0.003mol) of CaCl 2 Dissolve in 100ml (0.6mol) Ca(OH) 2 In the slurry, slowly pour it into an equal volume (0.1mol) of galactose solution, adjust the pH of the mixed solution above 12, stir at room temperature for 30 minutes, and immediately titrate with acetic acid until the pH is below 5.4. After about 10 to 30 minutes, a precipitate occurs. Transfer the reacted solution to a centrifuge tube, centrifuge at a speed of 5000r / min for 10 to 20 minutes, pour out the supernatant, and measure its volume. The tagatose content was calculated by HPLC analysis, and the tagatose yield was 48.82%.

Embodiment 3

[0026] Dissolve 0.2925g (0.005mol) of NaCl in 100ml (0.5mol) of Ca(OH) 2 In the slurry, slowly pour it into an equal volume (0.1mol) of galactose solution, adjust the pH of the mixed solution above 11, stir at room temperature for 45 minutes, and immediately titrate with lactic acid until the pH is below 5.4. After about 10 to 30 minutes, a precipitate occurs. Transfer the reacted solution to a centrifuge tube, centrifuge at a speed of 5000r / min for 10 to 20 minutes, pour out the supernatant, and measure its volume. Through HPLC analysis, the tagatose content was calculated, and the yield of tagatose was 42.36%.

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PUM

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Abstract

The invention relates to a method for preparing tagatose, belonging to foodstuff technique field, which takes soluble alkaline metal salt or basic earth metal salt as catalyst according to aldehydes - ketone heterogeneity theory, carries out isomerization reaction with galactose and metallic produces metallic hydroxide-tagatose intermittent deposition, neutralizes it with organic acid or mixed acid to get target tagatose, the productivity is near to 50%. The invention is characterized by high productivity, reliable safety performance, feasibility of mass production, non-toxic product, and multi-functions of inhibiting high blood sugar, improving intestine bacteria group and preventing dental caries.

Description

technical field [0001] A method for preparing tagatose belongs to the technical field of food. Background technique [0002] The production of sugar can be traced back to the 17th century AD, and the sugar industry has grown rapidly since then. By 2002, global sugar production reached 1.33 billion tons per year. With the increasing amount of added sugar in food, sweets, and soft drinks, health problems are becoming more and more of a concern, and the number of patients with diabetes, obesity, cancer, and cardiovascular disease is increasing every year. But sweetness is loved by people very much, and it is an indispensable seasoning in daily diet. How to keep people away from diseases while enjoying sweetness has become a hot spot of concern today. Rare sugars refer to a class of monosaccharides and their derivatives that exist in nature but in very small amounts. Starch, whey powder, hemicellulose, etc. can be used as raw materials for industrial production of rare sugars...

Claims

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Application Information

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IPC IPC(8): A23L1/09A23L1/236A23L1/03A23L29/30
Inventor 江波沐万孟黄闻霞
Owner JIANGNAN UNIV
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