左旋对羟基苯甘氨酸甲酯盐酸盐结晶工艺研究

摘要

研究了左旋对羟基苯甘氨酸甲酯反应结晶过程对晶习影响.实验以左旋对羟基苯甘氨酸甲酯盐盐酸盐和氨水为原料, 采用中和法制取左旋对羟基苯甘氨酸甲酯, 通过改变反应结晶影响因素来改善产品晶习, 利用扫描电子显微镜对晶习进行研究和分析.结果表明:在分段温度 (前期14℃, 后期12℃) 、分段搅拌速度 (前期400 r/min, 后期300 r/min) 、氨水浓度7％时, 得到较好的结晶.%In this paper, L-p-hydroxyphenylglycine methyl ester hydrochloride and ammonia were used as the raw materials, using neutralization method, effect factors on crystal habit were investigated by L-hydroxyphenylglycine methyl ester crystallization reaction. The crystal habit of product was improved by varying the crystallization reaction factors and characterized by scanning electron microscopy. The results showed that crystallization behaved well by the segment temperature ( 14 ℃ at the early stage, and 12 ℃ at the later stage) , segment stirring speed ( 400 r/min at the early stage, and 300 r/min at the later stage) , and ammonia concentration of 7％.