Application and formation of new sugar crystal with porous structure of sub-micron size pore by new crystal transformation technique

通过在压力锅和反应器容器中的晶体转化，使用乙醇作为干燥介质，使用差示扫描量热计，将二水合海藻糖或一水合麦芽糖脱水至其无水形式。采用差示扫描量热法（DSC），在等温和升温两种实验条件下，研究了乙醇含水量对脱水动力学的影响。多孔结晶海藻糖可作为功能性化合物的包封基质。通过使用含水量为0.005-2.5%的乙醇进行晶体转化获得的无水海藻糖晶体在视觉上观察为纳米尺寸针状晶体的聚集体，其继承了二水合物海藻糖晶体的形状。用Jandor方程对一水麦芽糖向无水麦芽糖的晶型转变动力学进行了关联，得到了晶型转变速率的活化能。

Dehydration of dihydrate trehalose or monohydrate maltose to its anhydrous form was performed via crystal transformation in a pressure pan and reactor vessel with a differential scanning calorimeter using ethanol as the drying medium. The effect of water content of ethanol on the dehydration kinetics was investigated by differential scanning calorimetry (DSC), under two experimental conditions : isothermal and temperature ramping. Porous crystalline trehalose could be used as the matrix to encapsulate functional compounds. The anhydrous trehalose crystals obtained by crystal transformation using ethanol of 0.005-2.5% water content were visually observed as aggregates of nano-sized acicular crystals, which inherited the shapes of the dihydrate trehalose crystals. Kinetics of crystal transformation from monohydrate maltose to anhydrous maltose were correlated with Jandor equation and obtained the activation energies of the crystal transformation rates.