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Preparation method of disodium 5'-ribonucleotide crystal

A technology of disodium nucleotide and disodium guanylate, which is applied in the field of flavored disodium nucleotide crystals and its preparation

Active Publication Date: 2012-08-15
肇东星湖生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Due to the relatively expensive reagents used, the production cost is high, and it has certain toxicity. It is used to produce some special-purpose nucleotides and their derivatives.
The fermentation method is usually prepared by solid fermentation or submerged fermentation. The former is simple and low in cost, but it occupies a large area, the production efficiency is low, and the production of molecular spores is easy to pollute the environment, and the cost of the latter is relatively high
The production of 5’-nucleotides by enzymatic hydrolysis has the longest history and the most mature technology, but the production process is complicated and the cost is high

Method used

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  • Preparation method of disodium 5'-ribonucleotide crystal
  • Preparation method of disodium 5'-ribonucleotide crystal

Examples

Experimental program
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Effect test

Embodiment 1

[0016] Take 1kg each of IMP and GMP crude products, dissolve them in 3L of pure water at a temperature of 65°C, adjust the pH of the solution to 8.0 with NaOH solution, then cool the entire solution to 45-50°C and add charcoal powder (10% (w / w)), decolorize for 30 minutes, heat the solution again to 60-65°C, then carry out suction filtration, add 0.45 proportional volume of alcohol to crystallize and crystallize, drop the crystallization solution by 6-10°C per hour, and cool down to 10°C, and then centrifuged to collect the wet crystals, and then dry them in a decompression oven. Adopt HPLC to measure content 99.8%, its X-ray powder diffraction spectrogram sees attached figure 1 , see the attached infrared absorption spectrum figure 2 .

Embodiment 2

[0018] Dissolve 1 kg each of the IMP crude product and the GMP crude product in 2.5 L of purified water, heat it to 65°C, nanofilter and adjust the pH to 7.9, then cool the entire solution to 45-50°C and add charcoal powder (10% (w / w )), decolorize for 30 minutes, heat the solution again to 60~65°C, carry out suction filtration, after suction filtration, start to drop 30% of the volume of the original solution with 90% ethanol, then stop stirring and heating, and let it stand Cool and crystallize. When the temperature drops to about 40°C, stir for 5 minutes to make the I+G crystals on the wall of the crystallization tank fall off. 90% ethanol is about 40% of the volume of the original solution. After dripping, stop stirring, continue to stand and cool to 15°C and centrifuge, collect the wet product of crystallization, and then dry it in a decompression oven. The temperature is raised to 60-80°C, and the vacuum is -0.05~-0.1mpa.. Adopt HPLC to measure content 99.8%, its X-ra...

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Abstract

The invention discloses a disodium 5'-ribonucleotide crystal and a preparation method thereof, the crystal form uses Cu-Ka radiation, an X-ray powder diffraction spectrum represented by 2theta angle and interplanar crystal spacing d has characteristic peaks at 7.560 (11.68), 8.54 (10.35), 15.68 (5.65), 17.16 (5.16), 24.76 (3.59), 32.60 (2.74), 34.28 (2.61), 36.92 (2.43), 37.3 (2.41) and 38.08 (2.36), and the crystal has good activity and no toxicity. The preparation process of the disodium 5'-ribonucleotide crystal mainly comprises the steps of stirring crystallization solution and controlling temperature of reaction liquid, PH value and other reaction parameters, so as to achieve the purposes of improving product crystal form, improving product quality and reducing production cost. The whole preparation process is simple and has easy operation, low cost and good environmental-friendliness.

Description

technical field [0001] The invention relates to a new type of freshness enhancer for medical food and medicine, in particular to a crystalline disodium nucleotide with taste and a preparation method thereof. Background technique [0002] In the 1950s, researchers discovered that 5'-inosinic acid and 5'-guanylic acid had a synergistic effect when mixed with sodium glutamate, which could increase the freshness of food several times to dozens of times. The application of flavor nucleotides represented by 5'-inosinic acid and 5'-guanylic acid has attracted widespread attention at home and abroad. Today, flavor nucleotides, as a new type of additive, have been widely used in the fields of medical care, nutrition, food and medicine. Since Japan took the lead in the industrial production of flavor nucleotides in the 1960s, there have been a variety of methods for producing flavor nucleotides and their derivatives. According to the production process, there are three main types: ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07H19/04C07H19/20C07H1/06
Inventor 郑明英吴新任洪发龚美义瞿东方蓝伟松
Owner 肇东星湖生物科技有限公司
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