Aspartame production process

Abstract

The invention discloses the technical field of an aspartame production process, and particularly relates to an aspartame production process which comprises the following steps: adding formic acid and magnesium oxide into a reaction kettle, stirring to completely dissolve magnesium oxide in formic acid, then adding acetic anhydride, isopropanol, L-phenylalanine and ethyl acetate into the reaction kettle, stirring at normal temperature, and when a reaction solution is viscous, stopping stirring to obtain an aspartame solution; acetic acid and the like are added, isopropyl alcohol is added into reactants to react with formic acid to generate isopropyl formate, and formic acid is removed, so that smooth proceeding of subsequent condensation reaction is guaranteed, and the yield of the final product aspartame is effectively improved; after the condensation reaction is finished, the solvent acetic acid is volatilized in advance in a centrifugal manner, so that most acetic acid is removed, the acetic acid and ester are removed by adding hydrochloric acid and methanol into the reaction kettle in a reduced pressure distillation manner, the methanol, residual acetic acid and hydrolyzed formic acid generate ester, and the ester is removed through distillation. And the high purity of the final product aspartame is ensured through multiple removal processes of the solvent.

Description

technical field [0001] The invention relates to the technical field of aspartame production technology, in particular to an aspartame production technology. Background technique [0002] Methyl aspartame, commonly known as aspartame, exists in the state of white powder at room temperature. It is a natural functional oligosaccharide with high sweetness, non-deliquescence, and non-cavity. It can be eaten by diabetics. Because of its extremely low calorie and high sweetness, aspartame can be added to beverages, pharmaceutical products or sugar-free chewing gum as a sugar substitute. 1g of aspartame can release about 4186kJ / kg of heat, and 2.8mg of aspartame can make people feel sweet, so the heat generated by a small amount of aspartame can be ignored. In dry products such as solid powder beverages and assorted snacks, aspartame has good stability. Aspartame will undergo hydrolysis and cyclization in high-temperature environments, which limits its use in baking and frying that...

AI Technical Summary

Problems solved by technology

In dry products such as solid powder beverages and assorted snacks, aspartame has good stability. Aspartame will undergo hydrolysis and cyclization in high-temperature environments, which limits its use in baking and frying that require high temperature for a long time. Applications in processing food

There are three basic production methods for aspartame: chemical synthesis, enzyme synthesis and genetic engineering. At present, chemical synthesis is mainly used in industrial production. In chemical synthesis, acetic anhydride and amino acid react to form N In the reaction process of -formyl-L-aspartic anhydride, there will be residual formic acid and acetic acid and other reaction liquids, which will cause the product N-formyl-L-aspartic anhydride to be a wet material, which will adversely affect the subsequent condensation reaction. impact, and the poor removal effect of acetic acid at the end of the subsequent condensation reaction all reduces the yield and purity of the final product, so a production process for aspartame is proposed