乙醇-水溶剂中阿斯巴甜溶解度及介稳区的研究 - 食品科学.pdf

※基础研究 食品科学 2015, Vol.36, No.01 113 乙醇-水溶剂中阿斯巴甜溶解度及介稳区的研究 祁慧晨，冷一欣* （常州大学石油化工学院，江苏常州 213164 ） 摘  要：在5～60 ℃温度范围内，研究阿斯巴甜在不同比例的乙醇-水混合溶剂中的溶解与超溶解特性，得到了阿斯 m λh 巴甜的结晶介稳区，并推算出表观成核级数 ，给出了成核速率方程。采用 方程关联6 个体系的溶解度数据，并 考察温度、溶剂组成、降温速率以及搅拌速率对结晶介稳区的影响。结果表明：阿斯巴甜的溶解度随着温度和乙醇 w 质量分数的增加而增加，当质量比 =0.5时出现溶解度的协同效应；随着温度和乙醇质量分数的增加，阿斯巴甜结 晶介稳区宽度减小；在相同条件下，搅拌速率的降低和降温速率的升高均会增大阿斯巴甜结晶介稳区的宽度。 λh 关键词：阿斯巴甜；固液平衡；溶解度； 方程模型；介稳区 Solubility and Metastable Zone of Aspartame in Ethanol-Aqueous Mixture QI Huichen, LENG Yixin* (School of Petrochemical Engineering, Changzhou University, Changzhou 213164, China) Abstract: The solubility and super-solubility of aspartame in ethanol-aqueous mixture with different ethanol mass fractions at 5–60 ℃ were determined, and the apparent nucleation order m was calculated. Meanwhile, the nucleation rate equation was achieved. The surperstaturation curve and metastable region of aspartame were obtained. It was found that the solubility data could be described well by the model of λh equation; in addition, the influences of temperature, solvent composition, cooling rate and agitation rate on the width of metastable zone were explored. The results showed that the solubility of aspartame in the selected solvents increased with an increase in temperature and ethanol mass fraction, and a synergistic w m m effect on solubility was observed at = 0.5 ( / ). Contrary to the solubility, the width of metastable zone decreased with increasing temperature