乳糖醇结晶条件的优化
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摘要
对乳糖醇结晶条件进行优化,首先进行单因素试验,然后在单因素试验的基础上,通过正交试验优化得到乳糖醇的最佳结晶条件为:乳糖醇糖浆含量为95%,结晶温度为70℃,冷却速度为1℃/h,搅拌速度为150 r/min,在以上条件下所制得乳糖醇的结晶收率为45.91%,结晶含量为99.71%。
Crystallization conditions of lactitol were optimized. Firstly, the optimized condition of each factor was investigated. Then, after orthogonal tests, the optimized crystallization conditions were obtained as: the concentration of lactose was 95 %, crystallization temperature was 70 ℃, the cooling speed was 1 ℃/h, stirring speed was 150 r/min, under the above conditions, the crystallization yield of lactitol reached 45.91 %, the content of lactitol in the dry matter reached 99.71 %.
Crystallization conditions of lactitol were optimized. Firstly, the optimized condition of each factor was investigated. Then, after orthogonal tests, the optimized crystallization conditions were obtained as: the concentration of lactose was 95 %, crystallization temperature was 70 ℃, the cooling speed was 1 ℃/h, stirring speed was 150 r/min, under the above conditions, the crystallization yield of lactitol reached 45.91 %, the content of lactitol in the dry matter reached 99.71 %.
引文
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[2]汪江波,干信.保健型食品甜味剂-乳糖醇[J].中国商办工业,2000(10):52-53
[3]John A van Velthuijsen.Food Additives Derived from Lactose:Lactitol and Lactitol Palmitate[J].Food Che,1979,27(4):680-688
[4]Makelainen H,Saarinen M,Stowell J,et al.Xylo-oligosaccharides and lactitol promote the growth of Bifidobacterium lactis and Lactobacillus species in pure cultures[J].Beneficial Microbes,2010,1(2):139-148
[5]Chunlei Chen,Lanjuan Li,Zhouwen Wu,et al.Effects of lactitol on intestinal microflora and plasma endotoxin in patients with chronic viral hepatitis[J].Journal of Infection,2007,54(1):98-102
[6]王海波,徐大伦,王扬.乳糖醇的性质和应用[J].中国食品添加剂,1997(3):44-45
[7]陈悦,陈青俊.HPLC示差折光分析法测定乳糖醇的含量[J].西北药学杂志,1997,4(12):147-148