Deacylation method of sucralose-6-acetate

Abstract

The invention discloses a deacylation method of sucralose-6-acetate. The method comprises the following steps: under the action of Lewis acid, carrying out deacylation reaction on a sucralose-6-acetate-containing reactant in an alcohol solvent; after the reaction is completed, performing concentrating, and adding water; adding alkali liquor to form colloid or precipitate; and removing the colloidor precipitate, and performing purifying to obtain a sucralose product. The deacylation method can reduce the decomposition of TGS (trichlorosucrose), has higher product yield, can better remove impurities in the after-treatment process, and is more convenient to operate.

Description

technical field [0001] The invention belongs to the field of food additive preparation, and in particular relates to a deacylation method of sucralose-6-acetate. Background technique [0002] Sucralose, also known as sucralose and sucralose, is a sweetener developed by Tate & Lyie and the University of London. It has high sweetness, good sweetness, and is not absorbed by the human body. It has the advantages of stable properties and wide application. In industry, sucralose generally uses sucrose as the starting raw material, and is first esterified (protecting the 6-hydroxyl group) to obtain sucrose-6-acetate, and then chlorinated to obtain sucralose-6 -acetate, then carry out deacylation reaction (removal of protecting group) and aftertreatment to obtain sucralose. [0003] In the production of sucralose, the removal of protective groups (deacylation of esters) is generally carried out under the catalysis of alkalis (including inorganic or organic bases). According to dif...

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Problems solved by technology

[0010] Deacylation under alkaline conditions usually has a pH value of 9.5 to 11.5. TGS (sucralose) is usually unstable at this pH value and will continue to decompose with alkali. Therefore, it needs to be used in the later stage of deacylation Extra acid is used to neutralize excess alkali in time, otherwise it will cause product damage, and then the loss of product is inevitable in the process (yield usually has 1 to 3% loss), followed by residual solvent DMF in this process. Disruption occurs during the process, resulting in reduced solvent recovery and increased routing costs

[0011] Acid (mainly proton acid) deacylation is extremely rare. The reason may be that carbohydrates (glycosidic bonds and acetal structures) are more unstable under acidic conditions than under alkaline conditions, and deacylation will also cause The destruction of some sugars, so the deacylation conditions are more stringent when the protonic acid is deacylated. The reported patent (CN101291945A) is carried out under the condition of a catalytic amount of water, and the hydrogen chloride produced by the reaction of the acid chloride and methanol is used. As a catalyst to catalyze the breakage of ester groups, this patent still inevitably uses a catalytic amount of water and alkali to neutralize, and does not mention the removal of impurities well, and according to its records, the sucralose obtained by processing The purity is only 96.8%, meanwhile, the yield is not mentioned

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