Study on Crystallization Thermodynamics of Riboflavin

Abstract

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

LI Wen-Zhao, ZHAO Xue-Ming. Study on Crystallization Thermodynamics of Riboflavin[J]. FOOD SCIENCE, 2007, 28(4): 35-39.

[1]	YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi. Biological Activity and Structural Characterization of Riboflavin-Binding Peptide [J]. FOOD SCIENCE, 2021, 42(9): 137-144.
[2]	LI Qiao, MA Jibing, YU Qunli, HAN Ling. Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging [J]. FOOD SCIENCE, 2021, 42(12): 17-23.
[3]	WEI Qianqian, FAN Jinling, ZHU Wenxue, BAI Xiting, REN Guoyan. Preparation and Characterization of Phytoglycogen-Quercetin Complex [J]. FOOD SCIENCE, 2020, 41(7): 14-22.
[4]	WU Haitao. Effect of Microfluidization on the Structure and Function of Wild Black Bean Protein [J]. FOOD SCIENCE, 2020, 41(5): 87-92.
[5]	WANG Yibo, FU Xiaofang, YUAN Li, ZHANG Ting, XIN Tingting. Preparation and Antioxidant Properties of Inclusion Complex of Myricetin with Glucose-β-cyclodextrin [J]. FOOD SCIENCE, 2020, 41(4): 1-6.
[6]	REN Xian’e, LI Chunzhi, YANG Feng, HUANG Yongchun, YAN Liujuan. Intermolecular Interaction Mechanism for Improvement in Solubility of Soy Protein Isolate by Swirling Cavitation [J]. FOOD SCIENCE, 2020, 41(3): 93-98.
[7]	YANG Jian, FU Tianxin, ZHANG Shu, FENG Yuchao, WANG Changyuan. Effect of pH on the Structure, Solubility and Surface Hydrophobicity of Albumin and Globulin from Rice Bran [J]. FOOD SCIENCE, 2020, 41(18): 51-57.
[8]	ZHOU Jun, XIANG Shu, DENG Jiao, LIU Xin, LI Xiangzhou. Preparation, Characterization and in Vitro Antioxidant Activity of Resveratrol-Loaded Enteric Electrospun Fibers [J]. FOOD SCIENCE, 2020, 41(13): 1-7.
[9]	LI Liang, ZHOU Yan, WANG Dongmei, FAN Jinyuan, WU Changling, ZHU Ying, LI Yang, JIANG Lianzhou, WANG Zhongjiang, FAN Zhijun. Effect of Microfluidization on Protein Structure and Solubility of Soymilk Powder [J]. FOOD SCIENCE, 2019, 40(17): 178-182.
[10]	LI Xiaolei, ZHENG Lili, AI Binling, ZHENG Xiaoyan, YANG Yang, YANG Jingsong, SHENG Zhanwu. Binding between Quercetin and β-Lactoglobulin B: Mechanism and Improved Solubility of Quercetin [J]. FOOD SCIENCE, 2019, 40(16): 8-16.
[11]	LI Yufeng, XUE Siwen, CHEN Xing, LI Ming, XU Xinglian. Changes in Structure and Physicochemical Properties of Myofibrillar Proteins Subjected to Different Cycles of High Pressure Homogenization Treatment [J]. FOOD SCIENCE, 2019, 40(15): 127-134.
[12]	WANG Pan, FAN Jinling, YANG Yapei, ZHANG Yue. Increased Solubility of Curcumin by Phytoglycogen Loading [J]. FOOD SCIENCE, 2019, 40(12): 30-36.
[13]	ZHU Panhong, ZHOU Chunxia, FU Weiya, QI Huihong, LI Ting, HONG Pengzhi. L-Lysine-Induced Solubilization and Mechanism of Tilapia Myosin under Low Ionic Strength Conditions [J]. FOOD SCIENCE, 2018, 39(3): 97-103.
[14]	JIANG Lianzhou, XUN Chongrong, QI Yuman, WU Changling, Просеков Александр Юрьевич, FAN Zhijun, XU Zhenguo, LI Yang, WANG Zhongjiang, XIE Fengying. Optimization of Ultra High Pressure (UHP)-Assisted Restriction Enzyme Hydrolysis Treatment for Reduced Allergenicity of Soybean Milk Powder [J]. FOOD SCIENCE, 2018, 39(24): 268-275.
[15]	ZHAO Chengbin, QI Baokun, ZHANG Hao, LIU Jingsheng, XU Xiuying, CAO Yong, WU Yuzhu, WU Fei. Structure and Solubility of Soybean Protein Isolate-Sugar Conjugates Prepared by Ultrasonic Pretreatment [J]. FOOD SCIENCE, 2018, 39(23): 113-119.

Study on Crystallization Thermodynamics of Riboflavin

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments