ラクツロース

Industrial production of lactulose relies on isomerization of lactose in alkaline media (pH 11) at 70–80 °C, with yields reaching 70–80% when complexing catalysts such as aluminates or borates are used; lactose for this process can be sourced from secondary dairy raw materials including cheese whey, curd whey, and ultrafiltration permeates of skim milk and whey[3]. Lactulose can be purified from commercial syrups by selective enzymatic hydrolysis of residual lactose and epilactose using four commercial β-galactosidase preparations combined with biological and physicochemical methods, yielding a product containing over 94% lactulose[3]. Lactulose can also be produced by isomerization of lactose in ultrafiltrated whey permeate, where optimization and electroactivation achieve a 37% conversion[3].

純化方法Crystallise lactulose from MeOH or 50% MeOH. It mutarotates from [] D 20 -11.9o to –50.7o (c 1, H2O). [Montgomery & Hudson J Am Chem Soc 32 2101, 2104 1930, Beilstein 17 III/IV 3094, 17/7 V 214.] NMR in Me2SO at 24o shows 0% -pyranose, 27% -pyranose, 20% -furanose and 52% -furanose fforms [Angyal Adv Carbohydr Chem 42 15 1984].