Polymorph Control of L-Phenylalanine in Cooling Crystallization by Ultrasonication

Yuki Ike*, Izumi Hirasawa

*この研究の対応する著者

    研究成果: Article査読

    9 被引用数 (Scopus)

    抄録

    Most of the amino acids that are utilized as medical raw materials and food additives show polymorphism. To improve the physical and chemical properties of the crystals, an effective method for polymorph control is required in the crystallization process. In this study, polymorph control of L-phenylalanine in cooling crystallization by ultrasonication was investigated. L-Phenylalanine crystallizes in anhydrate and monohydrate forms. Without ultrasonication, a mixture of monohydrate and anhydrate forms was obtained. In contrast, the yield of monohydrate was increased by ultrasonication. In addition, ultrasonication shortened the induction time. It was considered that ultrasonic energy could supply the energy required for primary nucleation.

    本文言語English
    ジャーナルChemical Engineering and Technology
    DOI
    出版ステータスAccepted/In press - 2018 1月 1

    ASJC Scopus subject areas

    • 化学 (全般)
    • 化学工学(全般)
    • 産業および生産工学

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