Stevioside C crystal form V, preparation method thereof, food combination and application
A technology of stevioside and glycoside crystals, applied in the field of its preparation, stevioside C glycoside crystal form V, which can solve the problems of high hygroscopicity and poor crystallinity, and achieve the effects of low hygroscopicity, high crystallinity, and easy operation
Active Publication Date: 2016-06-15
ZHUCHENG HAOTIAN PHARMA
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- Abstract
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- Application Information
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Problems solved by technology
However, crystal form I has serious defects such as high hygroscopicity and poor crystallinity, so there is an urgent need to provide a crystal form with good performance, such as a new crystal form with high crystallinity, low hygroscopicity, and high stability.
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0035] At room temperature, 20 g of stevioside C with a material purity of 99.5% was added to 100 mL of water, stirred for 12 hours, and then filtered to obtain a white solid, which was vacuum-dried at 25° C. to obtain stevioside C crystal form V.
Embodiment 2
[0037] At 50°C, 20g of stevioside C with a material purity of 99.5% was added to 100mL of water, stirred for 12 hours, and then filtered to obtain a white solid, which was vacuum-dried at 25°C to obtain stevioside C crystal form V.
Embodiment 3
[0039] At 50°C, add 20g of steviol glycosides with a material purity of 99.5% into 80mL of water-ethanol (1:1, v / v), stir for 12 hours, and filter to obtain a white solid, which is vacuum-treated at 25°C Dry to obtain stevioside C crystalline form V.
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Abstract
The invention belongs to the technical field of sweeteners, and particularly relates to a stevioside C crystal form V, a preparation method thereof, a food combination and application. Through X-ray powder diffraction analysis measured by using Cu-K alpha ray, and 2 phi angle indicated by degree has obvious feature diffraction peaks at least at positions of 3.77, 12.87, 14.96, 18.16, 19.58 and 20.92. Comprehensive representation of the crystal form V by applying solid chemical analysis means like XRPD, DSC, TGA and DVS finds that the crystal form V has the advantages of high crystallinity, stability and water solubility and low hygroscopicity and is suitable for wider application fields. The preparation method is simple and easy to operate, and a product prepared by the method is high in crystallinity, stability and water solubility and low in hygroscopicity.
Description
technical field [0001] The invention belongs to the technical field of sweeteners, and in particular relates to steviol glycoside C crystal form V, its preparation method, food composition and application. Background technique [0002] Stevia is a plant with high sweetness, native to the Amambai Mountains on the border between Paraguay and Brazil in South America. Stevioside refers to the white powdered steviol glycoside extracted from Stevia rebaudiana, which is a pure natural, high-sweet, zero-calorie sweetener and natural sugar substitute. At present, stevia is the third best-selling high-intensity sweetener product in the international high-intensity sweetener market. The first generation of stevia is mainly mixed sugar, but it is often accompanied by a bitter taste. [0003] The current second-generation stevioside is mainly high-purity stevioside A, which has been widely used in beverages, food and health products. With the continuous popularization of steviol glyco...
Claims
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Patent Timeline
Login to View More IPC IPC(8): C07H15/256C07H1/00A61K47/26A23L27/30A23L2/60
CPCA23L2/60A61K31/704A61K47/26C07H1/00C07H15/256C07B2200/13
Inventor 朱理平梅雪锋黄颖王建荣
Owner ZHUCHENG HAOTIAN PHARMA