Kev tsim khoom lag luam ntawm erythritol feem ntau yog siv cov txheej txheem microbial fermentation, tsis yog rho tawm ncaj qha los ntawm cov nroj tsuag ntuj. Qhov no yog vim erythritol muaj cov ntsiab lus tsis tshua muaj nyob hauv qhov, thiab kev rho tawm ncaj qha yog kim thiab tsis muaj txiaj ntsig. Cov hauv qab no yog cov txheej txheem tseem ceeb thiab cov ntsiab lus kev lag luam rau kev tsim khoom ntawm erythritol:

Mainstream ntau lawm txoj kev: Microbial fermentation method
Xaiv cov kab mob kab mob

Cov kab mob tseem ceeb: Ua kom muaj erythritol poov xab (xws li Moniliella pollinis, Yarrowia lipolytica) lossis pwm (xws li Trichosporonoides megachiliensis).
Genetic engineering optimization: Cov thev naus laus zis niaj hnub txhim kho cov piam thaj hloov pauv cawv thiab siab osmotic siab tsis kam ntawm cov kab mob kab mob los ntawm kev hloov kho caj ces.
Cov khoom siv raw

Cov pa roj carbon monoxide: Siv cov kua qabzib lossis sucrose (nrog rau qhov siab txog li 30-35%, tsim kom muaj qhov chaw siab osmotic los txhawb erythritol synthesis).
Kev kho mob ua ntej: Cov khoom siv pheej yig xws li pob kws hmoov txhuv nplej siab yuav tsum tau hloov mus rau hauv cov piam thaj los ntawm enzymatic hydrolysis (α - amylase + amylase).
Cov txheej txheem fermentation

Oxygen tswj fermentation: Ua kom sib sib zog nqus aeration fermentation nyob rau hauv loj fermentation tso tsheb hlau luam, nruj me ntsis tswj pH (5.0-6.0), kub (28-34 ℃), thiab yaj theem oxygen.
Siab osmotic siab induction: Hauv qab cov piam thaj ntau, cov kab mob hloov qee cov piam thaj rau hauv erythritol kom sib npaug ntawm tes osmotic siab.
Cov kauj ruam tseem ceeb rau kev sib cais thiab kev huv

Technical cov ntsiab lus ntawm cov kauj ruam
Sterilization filtration, microfiltration los yog centrifugation kom tshem tawm cov kab mob hlwb thiab loj molecular impurities
Decolorization desalination activated carbon adsorbs pigments, ion pauv resin tshem tawm cov ntsev inorganic
Concentrated crystallization nqus evaporation concentration rau supersaturation → txias crystallization (tswj cov noob ntxiv thiab txias npaum li cas)
Centrifugal ziab, centrifugal sib cais ntawm cov muaju → fluidized txaj kom tau cov muaju dawb nrog purity ntau dua 99.5%
Natural muaj nyob thiab qhov tsawg kawg nkaus rho tawm (tsis muaj kev lag luam)
Txawm hais tias kev tsim khoom lag luam cia siab rau fermentation, erythritol ib txwm muaj nyob hauv:

Txiv hmab txiv ntoo: txiv hmab txiv ntoo, pears, txiv kab ntxwv (cov ntsiab lus txog 0.005-0.1%)
Cov khoom noj fermented: soy sauce, sake
Extraction sim txoj kev (rau kev tshawb fawb lub hom phiaj nkaus xwb):
tus me nyuam mos
Luam Code
nra LR
A [Sample Sib Tsoo] --> B [Hot Water Extraction]
B --> C [Ethanol nag lossis daus polysaccharides]
C --> D [ion pauv chromatography purification]
D --> E [HPLC sib cais ntawm erythritol]
Qhov tsis zoo: Tsis tshua muaj txiaj ntsig (Kev sib piv zoo nrog rau lwm cov piam thaj cawv ntau lawm
Cov yam ntxwv erythritol xylitol / sorbitol
Fermentation substrate qabzib / sucrose hemicellulose hydrolyzate (xylose)
Crystallization nyuaj: Yooj yim rau crystallize (solubility ntawm 37g / 100g ntawm 25 ℃). Sorbitol yuav tsum tau crystallize maj mam los tiv thaiv clumping
Txoj kev metabolic: tib neeg lub cev tsis metabolize (Kev vam meej
Kev siv pov tseg: sim hloov cov piam thaj ua kom zoo nrog lignocellulose hydrolyzate kom txo cov nqi raw khoom ntau dua 30%.
Nruam fermentation: Cov membrane bioreactor tshiab ua tiav kev tsim khoom tas mus li, ua kom lub voj voog fermentation luv rau 48 teev.
Green crystallization: Ultrasonic assisted crystallization technology txhim kho cov siv lead ua purity (> 99.9%) thiab txo lub zog noj.
Xaus
Lub "extraction" ntawm erythritol tiag tiag yog hais txog cov txheej txheem kev lag luam fermentation sib cais, thiab kev tshem tawm ntuj tsuas muaj qhov tseem ceeb ntawm kev xav. Cov cuab yeej siv niaj hnub no siv cov txheej txheem tsim cov noob caj noob ces, kev ua kom muaj zog siab, thiab ntau cov txheej txheem ua kom zoo kom ua tiav cov nqi qis ntawm ntau lab tons hauv ib xyoos, ua tau raws li qhov xav tau ntawm cov khoom noj tsis muaj qab zib. Yog xav tau cov txheej txheem tshwj xeeb lossis cov ntaub ntawv patent strain, cov ntaub ntawv txhawb nqa ntxiv tuaj yeem muab.