Aspartame production process

A production process, aspartame technology, applied in the field of aspartame production process, can solve the problems of reducing the yield and purity of the final product, poor removal effect, limited application, etc.

Pending Publication Date: 2022-03-01
JIANGSU HAN KUANG BIOLOGICAL ENG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 anhyd

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Step 1: Add 6ml of formic acid with a mass fraction of 80% and 0.05g of magnesium oxide to the reactor to stir, so that the magnesium oxide is completely dissolved in formic acid, then add 24ml of acetic anhydride with a mass fraction of 97% to the reactor, and heat to 40°C , kept at a constant temperature for 10 minutes, added 14 g of L-aspartic acid, and kept at a constant temperature for 2 hours;

[0018] Step 2: Add 3.5ml of isopropanol to the reactant in step 1, and react at the original temperature for 1h;

[0019] Step 3: Cool the reactant in step 2 to room temperature, add 13.5g of L-phenylalanine, 22ml of ethyl acetate, stir and react at room temperature for 5h, when the reaction solution is viscous, add 13ml of acetic acid and continue the reaction to obtain a white viscous thick mixture, the white viscous mixture was centrifuged to obtain a white product;

[0020] Step 4: Distill the white product in step 3 under reduced pressure, and the vacuum degree of th...

Embodiment 2

[0022] Step 1: Add 8ml of formic acid with a mass fraction of 80% and 0.06g of magnesium oxide to the reactor and stir to make the magnesium oxide completely dissolve in formic acid, then add 25ml of acetic anhydride with a mass fraction of 97% to the reactor, and heat to 45°C , kept at constant temperature for 11 minutes, added 15 g of L-aspartic acid, and kept at constant temperature for 2.3 hours;

[0023] Step 2: Add 3.7ml of isopropanol to the reactant in step 1, and react at the original temperature for 1.2h;

[0024] Step 3: Cool the reactant in step 2 to room temperature, add 14g of L-phenylalanine, 25ml of ethyl acetate, stir and react at room temperature for 5.5h, when the reaction solution is viscous, add 15ml of acetic acid and continue the reaction to obtain a white viscous thick mixture, the white viscous mixture was centrifuged to obtain a white product;

[0025] Step 4: Distill the white product in step 3 under reduced pressure, and the vacuum degree of the re...

Embodiment 3

[0027] Step 1: Add 10ml of formic acid with a mass fraction of 80% and 0.08g of magnesium oxide to the reactor and stir to make the magnesium oxide completely dissolve in formic acid, then add 27ml of acetic anhydride with a mass fraction of 97% to the reactor, and heat to 50°C , kept at constant temperature for 12 minutes, added 16 g of L-aspartic acid, and kept at constant temperature for 2.6 hours;

[0028] Step 2: Add 3.9ml of isopropanol to the reactant in step 1, and react at the original temperature for 1.4h;

[0029] Step 3: Cool the reactant in step 2 to room temperature, add 15g of L-phenylalanine, 27ml of ethyl acetate, stir and react at room temperature for 6h, when the reaction solution is viscous, add 16ml of acetic acid, and continue the reaction to obtain white viscous mixture, the white viscous mixture was centrifuged to obtain a white product;

[0030] Step 4: Distill the white product in step 3 under reduced pressure, and the vacuum degree of the reduced-pr...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C07K5/075C07K1/02C07K1/06
CPCC07K5/0613
Inventor 徐堃顾汉章李正华田春荣段未冬
Owner JIANGSU HAN KUANG BIOLOGICAL ENG
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