食品科学 ›› 2007, Vol. 28 ›› Issue (4): 35-39.

• 基础研究 • 上一篇    下一篇

核黄素结晶热力学研究

 李文钊, 赵学明   

  1. 天津大学化工学院; 天津大学化工学院 天津 300072 天津科技大学; 天津 300222; 天津 300072;
  • 出版日期:2007-04-15 发布日期:2011-12-31

Study on Crystallization Thermodynamics of Riboflavin

 LI  Wen-Zhao, ZHAO  Xue-Ming   

  1. 1.School of Chemical Engineering,Tianjin University,Tianjin 300072,China; 2.Tianjin University of Science and Technology,Tianjin 300222,China
  • Online:2007-04-15 Published:2011-12-31

摘要: 本研究采用平衡法测定了核黄素在纯水和在283、288、293、298及303K的HCl-水体系(HCl的摩尔分率w分别为0.14、0.16、0.17、0.20、0.24)中的溶解度,建立了溶解度模型,并应用实验得到的溶解度数据估算了核黄素的溶解热和溶剂化焓变;测定核黄素在283、288和293K的HCl-水体系中溶解与超溶解特性,得到核黄素的结晶介稳区,这些热力学研究为核黄素的工业化生产奠定基础。

关键词: 核黄素, 溶解度, 结晶热力学

Abstract: The solubilities of riboflavin in pure water and in different concentration hydrochloride aqueous solution(w=0.14, 0.16,0.17,0.20,0.24,‘w’meant the HCl fraction in mixture aqueous solution)under 283K,288K,293K,298K,303K are measured respectively by steady method in this thesis.The solubility model is established.The dissolution heat and the solvation energy of riboflavin are estimated by using the experimental solubility data.The saturate and supersatuate characters of riboflavin in hydrochloride aqueous solution under 283K,288K,293K are investigated and analyzed.The width of crystallization metastable zone was obtained.These studies about crystallization thermodynamics establish foundation for the industrial manufacture of riboflavin.

Key words: riboflavin, solubility, crystallization thermodynamics