Normal temperature crystallization method of glucuronolactone
A glucuronolactone, normal temperature technology, applied in the field of glucuronolactone crystallization at room temperature, can solve the problems of long crystallization time, difficult product separation, high viscosity of the system, improve oxidation efficiency and oxygen, and overcome large equipment investment , the effect of increasing the contact area
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Embodiment 1
[0035] 1) Add 180mL of deionized water to 100g of starch, and then stir evenly to obtain starch milk; ultrasonicate the starch milk for 30min while stirring magnetically (ultrasonic frequency is 28.5KHz).
[0036] 2) After step 1), transfer the starch milk to the three-necked flask, and then add 0.1g of FeSO to the three-necked flask 4 , stirred to FeSO 4 After dissolving, use 5% NaOH aqueous solution to adjust the pH value to 9, then slowly add 8 mL of hydrogen peroxide into the three-neck flask while stirring at 45°C, and then use 5% NaOH aqueous solution to adjust the pH value to 9 again before reacting 4h to obtain emulsion.
[0037] 3) The emulsion is centrifuged, and the precipitate obtained by centrifugation is washed with deionized water until the filtrate is neutral to obtain oxidized starch.
[0038]4) According to the ratio of adding 250mL deionized water to 100g oxidized starch, add deionized water to the oxidized starch while stirring to obtain an oxidized starc...
Embodiment 2
[0043] 1) Add 200mL of deionized water to 100g of starch, and then stir evenly to obtain starch milk; ultrasonicate the starch milk for 35min while stirring magnetically (ultrasonic frequency is 28.5KHz).
[0044] 2) After step 1), transfer the starch milk to the three-necked flask, and then add 0.2g of FeSO to the three-necked flask 4 , stirred to FeSO 4 After dissolving, use 5% NaOH aqueous solution to adjust the pH value to 9.5, then slowly add 10 mL of hydrogen peroxide into the three-neck flask while stirring at 50°C, and then use 5% NaOH aqueous solution to adjust the pH value to 9.5 again before reacting 3h to obtain emulsion.
[0045] 3) The emulsion is centrifuged, and the precipitate obtained by centrifugation is washed with deionized water until the filtrate is neutral to obtain oxidized starch.
[0046] 4) According to the ratio of adding 280mL deionized water to 100g oxidized starch, add deionized water to the oxidized starch while stirring to obtain an oxidized...
Embodiment 3
[0051] 1) Add 180mL of deionized water to 100g of starch, and then stir evenly to obtain starch milk; ultrasonicate the starch milk for 40min while stirring magnetically (ultrasonic frequency is 28.5KHz).
[0052] 2) After step 1), transfer the starch milk to the three-necked flask, and then add 0.5g of FeSO to the three-necked flask 4 , stirred to FeSO 4 After dissolving, use 5% NaOH aqueous solution to adjust the pH value to 10, then slowly add 12 mL of hydrogen peroxide into the three-necked flask while stirring at 50°C, and then use 5% NaOH aqueous solution to adjust the pH value to 10 again before reacting 3h to obtain emulsion.
[0053] 3) The emulsion is centrifuged, and the precipitate obtained by centrifugation is washed with deionized water until the filtrate is neutral to obtain oxidized starch.
[0054] 4) According to the ratio of adding 300mL deionized water to 100g oxidized starch, add deionized water to the oxidized starch while stirring to obtain an oxidized...
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