Influence of Molecular Interaction on Crystallization Behavior of Glycine from Mother Liquor

高等学校化学研究 ›› 2011, Vol. 27 ›› Issue (6): 1055-1059.

Influence of Molecular Interaction on Crystallization Behavior of Glycine from Mother Liquor

TAO Chang-yuan*, LI Ming-song, FAN Xing, LIU Zuo-hua and DU Jun

College of Chemistry and Chemical Engineering, Chongqing University, Chonqing 400044, P. R. China

收稿日期:2010-11-26 修回日期:2011-02-11 出版日期:2011-11-25 发布日期:2011-11-07
通讯作者: TAO Chang-yuan E-mail:taocy@cqu.edu.cn
基金资助:
Supported by the National Natural Science Foundation of China(Nos.21006130, 20806095).

Influence of Molecular Interaction on Crystallization Behavior of Glycine from Mother Liquor

TAO Chang-yuan*, LI Ming-song, FAN Xing, LIU Zuo-hua and DU Jun

College of Chemistry and Chemical Engineering, Chongqing University, Chonqing 400044, P. R. China

Received:2010-11-26 Revised:2011-02-11 Online:2011-11-25 Published:2011-11-07
Contact: TAO Chang-yuan E-mail:taocy@cqu.edu.cn
Supported by:
Supported by the National Natural Science Foundation of China(Nos.21006130, 20806095).

摘要/Abstract

摘要： The mother liquor for preparing industrial HCN was investigated, to analyze the side-products’ structure and influence of molecular interactions of side-products with glycine and solvent on the glycine’s crystallization process. The side-products(SPs) were super-branched oligmers with plenty of hydrophilic groups, which could affect the crystallization process by interactions such as hydrogen bond. Alcohol-water mixed solvent with different polyols could be used to weaken the SPs-glycine interaction and strengthen the SPs-water interaction, which help to improve the crystallization efficiency and purity. After optimization, SPs’ mass fraction in glycine could be reduced by 80% and the morphology of crystal particles could also be improved.

关键词: Glycine, Mother liquor, Molecular interaction, Mixed solvent, Crystallization

Abstract: The mother liquor for preparing industrial HCN was investigated, to analyze the side-products’ structure and influence of molecular interactions of side-products with glycine and solvent on the glycine’s crystallization process. The side-products(SPs) were super-branched oligmers with plenty of hydrophilic groups, which could affect the crystallization process by interactions such as hydrogen bond. Alcohol-water mixed solvent with different polyols could be used to weaken the SPs-glycine interaction and strengthen the SPs-water interaction, which help to improve the crystallization efficiency and purity. After optimization, SPs’ mass fraction in glycine could be reduced by 80% and the morphology of crystal particles could also be improved.

Key words: Glycine, Mother liquor, Molecular interaction, Mixed solvent, Crystallization

TAO Chang-yuan*, LI Ming-song, FAN Xing, LIU Zuo-hua and DU Jun. Influence of Molecular Interaction on Crystallization Behavior of Glycine from Mother Liquor[J]. 高等学校化学研究, 2011, 27(6): 1055-1059.

TAO Chang-yuan*, LI Ming-song, FAN Xing, LIU Zuo-hua and DU Jun. Influence of Molecular Interaction on Crystallization Behavior of Glycine from Mother Liquor[J]. Chemical Research in Chinese Universities, 2011, 27(6): 1055-1059.

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Influence of Molecular Interaction on Crystallization Behavior of Glycine from Mother Liquor

Influence of Molecular Interaction on Crystallization Behavior of Glycine from Mother Liquor

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