FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (22): 106-110.doi: 10.7506/spkx1002-6630-201322021

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Synthesis and Process Optimization of Sucralose-6-acetate

LENG Yi-xin,LIU Xiao-cheng,SU Ji-guang,ZHANG Yun,WU Yu-zhen,HUANG Cheng-long,WAN Yi-dong   

  1. 1. Jiangsu Key Laboratory of Advanced Catalytic Materials and Technology, School of Petrochemical Engineering, Changzhou University, Changzhou 213164, China;2. Changmao Biochemical Engineering Co. Ltd., Changzhou 213034, China
  • Received:2013-01-17 Revised:2013-10-22 Online:2013-11-25 Published:2013-12-05

Abstract:

Sucrose-6-acetate was chlorinated in the presence of Vilsmeier reagent, which was synthesized with SOCl2 and
DMF. The structure of the sucralose-6-acetate obtained was confirmed by IR and 1H NMR. Chlorination temperature, the
molar ratio of reaction substrates, the amount of toluene added and pH in the reduction reaction were optimized. The most
suitable temperature to prepare the Vilsmeier reagent was 80 ℃. The molar ratio of Vilsmeier reagent to sucrose-6-acetate
was 11:1 and mass ratio of toluene to N,N-dimethylformamide was 1:10. The optimized pH was 7.5 in the reduction reaction.
This chlorination reaction was divided into three steps with three chlorination temperatures of 70, 90 ℃ and 110 ℃, respectively.
The yield of sucralose-6-acetate under the optimized reaction conditions was 55.7%.

Key words: sucrose-6-acetate, sucralose-6-acetate, Vilsmeier reagent, chlorination

CLC Number: