L. S. Khvorova
All-Russian Research Institute of Starch Products, branch of the Gorbatov Federal Science Center of Food Systems, Russian Academy of Sciences, ul. Nekrasova, 11, pos. Kraskovo, Lyubertsy, Moskovskaya obl., 140051, Russian Federation
Abstract. One of the main dosage forms of glucose is infusion solutions with sodium chloride. According to the existing technology, their production involves the use of two substances (glucose and sodium chloride). This causes certain difficulties in the production, transportation, and storage of the initial compounds and solutions. The purpose of the study was to obtain a single substance, the crystal lattice of which contains glucose and sodium chloride in a ratio identical to the chemical composition of their infusion solutions. Crystallization was performed using an EVELAN-1100 rotary evaporator and experimental crystallizers with a volume of 5 litres. Co-crystallization was performed under polythermal conditions with a decrease in temperature from 65 С to 29 C. The concentration of dry matter (DM) was determined refractometrically; the concentration of sodium chloride in the products was determined according to Mohr’s method; the shape and size of crystals were determined using a DMLM microscope; specific rotation was determined using a Polartronic NH8 polarimeter. The sodium chloride content in the crystalline binary compound was 14–16%, which corresponded to that in infusion solutions. This compound was characterized by high solubility; the specific rotation of the double compound of glucose and sodium chloride (SC) corresponded to the specific rotation of glucose. At a relative air humidity of 60%, the moisture content in the DS remained at the level of 3.3–3.5% for 24 days or more. The technological mode of its production provided for the co-crystallization of components in 6–7 hours, which is 3.5 times faster than the crystallization of pure glucose. The launch of SC production reduced the need for equipment, the consumption of water, steam, and electricity for crystallization by 3.5 times, the centrifugation cycle duration, electricity consumption and losses of crystals during it by 4 times, the consumption of steam and electricity at the drying stage by 2.8 times.
Keywords: crystalline substance of glucose with sodium chloride; co-crystallization; chemical composition; specific rotation; solubility; hygroscopicity.
Author Details: L. S. Khvorova, D. Sc. (Tech.), head of laboratory.
For citation: Khvorova LS. [Physico-chemical properties of the crystalline substance of glucose with sodium chloride] Dostizheniya nauki i tekhniki APK. 2021;35(8):51-6. Russian. doi: 10.53859/02352451_2021_35_8_51.