Study On The Synthesis Of Sweetener Sucralose

Sucralose is a new type of sweetener. Besides its purity taste and the relatively stable chemical characters, the sweetness of sucralose is higher than the sucrose, and it also has no adverse effects to person. It is hardly absorbed by human body and its Calorie value is nearly zero. So it is a good sweetener to the patients with diabetes and adiposis.There are three kinds of preparation method, all corps protected method, mono-ester method and enzymatic method. Due to the briefness and moderation react condition, Mono-ester method is a recommended method, at present for industrialization. Here the mono-ester method was investigated in detail and the following results are obtained.1. The experiment result shows that with the dichloromethane:carbinol=l∶6(cubage) as outspread reagent the satisfactory separating effect can be reached. So the the folium analysis method can be adopted in the prearation of sucralose. 2. Take the p-Toluenesulfonic Acidand tert.-Butylamine as catalyst, the Sucrose and 1, 1, 1-Trimethoxyethane both dissolved in the DMF converts to the sucrose-6-ester with the yield of 81%. The affecting parameters such as reaction temperature, reaction time, reactant material rate, hydrolyzing time and pH value were investigated systematically.3. Vilsmeier reagent is gained by the reaction of Thionyl chloride and DMF, and further, the Sucralose-6-ester is gained by the chlorination of sucrose-6-ester. The effectiveness of reaction time and reaction temperature on the preparation of Vilsmeier reagent were discussed here. The reaction parameters of Vilsmeier reagent quantity, chloridizing time and chloridizing temperature are optimized in the experiments. The highest yield of sucrose-6-ester reaches 54%.4. Through the furtheresterification, TGSPA separation and acetyl doffing reaction with the CH₃OH/CH₃ONa as catalyst, the sucralose is obtained finally.. The yield of the reaction is high to 90%.By the above processes, the total collection rate can be reached 39.4%. The structure of sucralose is validated by the infrared chart and MRI method.