Chlorination dripping control method for preparation of sucralose

A technology of sucralose and control method, which is applied to the preparation of sugar derivatives, chemical instruments and methods, sugar derivatives, etc., can solve the problems of increased production costs and low yields, and achieve improved work efficiency and high reaction yields , the effect of low energy consumption

Inactive Publication Date: 2014-08-06
NANTONG CHANGHAI FOOD ADDITIVE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the yield is low when the chlorination is added dropwise, which greatly increases the production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The chlorination dripping control method in the preparation of sucralose comprises the following steps,

[0018] a, 100g sucrose and 100g trimethyl orthoacetate are carried out stirring reaction under the effect of 3g catalyst,

[0019] b. Put 10g of N,N-dimethylformamide in the reaction container, and add 25g of esterification solution dropwise at -10°C. At the same time, the dropwise addition process does not exceed 0°C, and the temperature does not exceed 14°C when the dropwise addition begins. ℃, the dropping time is 10 hours, stirring for 1 hour after the dropping,

[0020] c. After post-treatment, add in batches for extraction with butyl acetate, and then refine to obtain the chlorinated sucralose product.

Embodiment 2

[0022] The chlorination dripping control method in the preparation of sucralose comprises the following steps,

[0023] A, 100g sucrose and 125g trimethyl orthoacetate are carried out stirring reaction under the effect of 5g catalyst,

[0024] b. Put 10g of N,N-dimethylformamide in the reaction container, add 27g of esterification solution dropwise at -10°C, and at the same time, the dropwise addition process does not exceed 0°C, and the temperature does not exceed 14°C when the dropwise addition begins. ℃, the dropping time is 11 hours, stirring for 1.5 hours after the dropping,

[0025] c. After post-treatment, add ethyl acetate in batches for extraction, and then refine to obtain the chlorinated sucralose product.

Embodiment 3

[0027] The chlorination dripping control method in the preparation of sucralose comprises the following steps,

[0028] A, 100g sucrose and 150g trimethyl orthoacetate are carried out stirring reaction under the effect of 8g catalyst,

[0029] b. Put 10g of N,N-dimethylformamide in the reaction container, add 30g of esterification solution dropwise at -10°C, and at the same time, the dropwise addition process does not exceed 0°C, and the temperature does not exceed 14°C when the dropwise addition begins. ℃, the dropping time is 12 hours, stirring for 2 hours after the dropping,

[0030] c. After post-treatment, add butyl acetate in batches for extraction, and then refine to obtain the chlorinated sucralose product.

[0031] The invention has the advantages of simple process, low energy consumption, high reaction yield, greatly reduced production cost and improved work efficiency by using the dropping method.

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PUM

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Abstract

The invention discloses a chlorination dripping control method for preparation of sucralose, and is characterized by comprising the steps as follows: a, cane sugar and trimethyl orthoacetate perform agitation reaction under the action of a catalyzer; b, N,N-Dimethylformamide is placed in a reactor, esterification liquid is fed dropwise at 10 DEG C below zero, meanwhile, the temperature is not higher than 0 DEG C during the dripping process, at the beginning, the dripping temperature is not higher than 14 DEG C, the dripping time is within 10-12 hours, and agitation lasts 1-2 hours after dripping; c, after post-treatment, an organic dissolvent is added in batch for extraction, after treatment, the sucralose chlorination product is prepared via refining. The chlorination dripping control method has the advantages that the process is simple, energy consumption can be lowered by utilizing the dripping method, the reaction yield is high, the production cost is greatly lowered, and the working efficiency is improved.

Description

technical field [0001] The invention relates to a method for controlling the dripping of chlorination in the preparation of sucralose. Background technique [0002] Sucralose is a new type of sweetener jointly developed by the British Taylor Company and the University of London and applied for a patent in 1976. It is the only functional sweetener that uses sucrose as raw material. The original brand name is Splenda, and its sweetness can reach 600 times that of sucrose. This sweetener has the characteristics of no energy, high sweetness, pure sweetness, and high safety. It is one of the best functional sweeteners at present. However, the yield is low when the chlorination is added dropwise, which greatly increases the production cost. [0003] Therefore, in order to solve the above problems, a new technical solution is provided to meet the demand. Contents of the invention [0004] The object of the present invention is to provide a method for controlling the addition ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H5/02C07H1/00
Inventor 王立平王波赵海东
Owner NANTONG CHANGHAI FOOD ADDITIVE
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