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Method of microwave recrystallization of medicinal sucrose

A medicinal sucrose and recrystallization technology, which is applied to chemical instruments and methods, disaccharides, sugar derivatives, etc., can solve the problems of not meeting the process requirements, long recrystallization time, high labor costs, etc., to shorten the time of dissolving sugar, The effect of short cycle time and energy saving

Inactive Publication Date: 2019-12-17
江西汉江药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when to start putting in the seed crystals, how much to put in the seed crystals, and the stirring rate, etc., all need experienced technicians to carry out. A little carelessness will result in failure to crystallize or produce bad crystals that do not meet the process requirements.
It takes a long time to recrystallize by this method, it takes time and energy to heat for a long time, the equipment investment is large, and the labor cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0023] Example 1. Weigh 300g of first-grade sugar, add 85ml of pure water, take a water bath at 83°C for 4 minutes (stirring 90r / min) (actually measured sugar solution temperature is 73°C), heat with 650W microwave for 45s (actually measured temperature is 91°C), and place in 85°C water bath Vacuum down to boiling (stir at 30r / min for about 30s and observe that the sugar solution is completely dissolved), keep the vacuum constant (at this time, the temperature of the water bath naturally drops to 83°C), and crystallization can be observed in 1 minute and 45 seconds (keep stirring throughout the process) The speed is 30r / min), start vacuuming after crystallization (1 minute, keep the temperature of the water bath at 82°C during the period), stop the vacuum and keep the temperature of the water bath at 82°C for 2 minutes, start the vacuum again for about 1 minute, stop the decompression, and the water bath will naturally Cool down to 77°C (about 2 minutes), start the vacuum again...

example 2

[0024] Example 2. Weigh 300g of primary sugar, add 87ml of pure water, and bathe in 85°C water bath for 5 minutes (stirring 90r / min) (actually measured sugar solution temperature is 75°C), heat with 650W microwave for 50s (actually measured temperature is 95°C), and place in 83°C water bath Vacuum down to boiling (stir at 40r / min for about 25s to observe the complete dissolution of the sugar solution), maintain the vacuum (at this time the temperature of the water bath naturally drops to 81°C), and crystallization can be observed in 1 minute and 55 seconds (keep stirring at a rate of 40r / min), start vacuuming after crystallization (1 minute and 30 seconds, keep the temperature of the water bath at 80°C during the period), stop the vacuum and keep the temperature of the water bath at 80°C for 2 minutes, start the vacuum again for about 1 minute and 30 seconds to stop the decompression, Cool the water bath to 75°C naturally (about 2 minutes), start the vacuum again for about 1 mi...

example 3

[0025] Example 3. Weigh 300g of first-grade sugar, add 83ml of pure water, and take a water bath at 82°C for 4 minutes (stirring 90r / min) (actually measured sugar solution temperature is 71°C), heat with 650W microwave for 55s (actually measured temperature is 90°C), and place in 82°C water bath Vacuum down to boiling (stir at 20r / min for about 40s and observe that the sugar solution is completely dissolved), maintain the vacuum for 1 minute and 25 seconds to observe crystallization (keep the stirring rate at 20r / min throughout the process) (at this time, the temperature of the water bath naturally drops to 78°C). Start vacuuming after crystallization (1 minute and 20 seconds, keep the temperature of the water bath at 78°C during the period), stop the vacuum and keep the temperature of the water bath at 78°C for 2 minutes and 30 seconds, start the vacuum again for about 1 minute and 20 seconds to stop the decompression, and the water bath naturally cools down to 71°C, keep the...

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Abstract

The invention discloses a method of microwave recrystallization of medicinal sucrose, and relates to the technical field of sugar production. Edible sucrose is weighed, and water is added to prepare aslightly saturated solution under the complete dissolution temperature; after heating, the temperature of the slightly saturated solution is lower than the complete dissolution temperature of 8 DEG Cto 15 DEG C, and at this time, the sugar solution is not completely dissolved; stirring is stopped, the incompletely dissolved sugar solution is heated by using the microwave, and the time of raisingtemperature of 16 DEG C to 20 DEG C is taken as the standard of the microwave heating time; the sugar solution after microwave heating is transferred into a crystallizer, the crystallizer is preheated to the temperature of complete dissolution, vacuumizing and depressurizing are conducted until the sugar solution boils, then vacuumizing and depressurizing are stopped, and at this time, the sugarsolution is completely dissolved; at this time, crystallizing is started, and small sugar crystal particles can be observed; step cooling and depressurizing are conducted, after each cooling, a vacuumvalve is opened to vacuumize and depressurize, and the situation that the sugar crystal particles gradually increase can be observed; cooling is conducted naturally, the crystallization process is terminated depending on the size of the sugar crystal particles, molasses is filtered, and the crystal sugar is washed and dried to obtain finished products. According to the method, energy consumptionis low, cycle is short, operation is easy, the drain size after crystallization is regular, the quality is excellent, and the pharmaceutical production standard is completely conformed.

Description

technical field [0001] The invention relates to the technical field of sugar production, in particular to a method for recrystallizing medicinal sucrose. Background technique [0002] Sucrose, instant sugar, a kind of disaccharide, is formed by condensation and dehydration of the hemiacetal hydroxyl group of a molecule of glucose and the hemiacetal hydroxyl group of a molecule of fructose. Currently, edible sucrose on the market is mainly produced from sugarcane and sugar beets. Crush sugar cane or sugar beet with a machine, collect the sugar juice, filter it, treat it with lime to remove impurities, and then bleach it with sulfur dioxide; Foam, then turn off heat until the syrup crystallizes into sucrose. [0003] Medicinal sucrose is an indispensable pharmaceutical excipient in the field of medicine. It is widely used in pharmaceuticals such as tablets, syrups, chewable tablets, lozenges, and oral liquid preparations. However, edible sucrose cannot reach The physical an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07H1/06C07H3/04
CPCC07H1/06C07H3/04
Inventor 涂志强熊志伟万绍平
Owner 江西汉江药业有限公司
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