Funct. Mater. 2021; 28 (3): 512-517.
Effect of sodium chloride on the solubility and transformation behavior of L-glutamic acid
School of Chemistry and Pharmaceutical Engineering, Jilin Institute of Chemical Technology, 132022 Jilin, P.R.China
The effect of NaCl concentration on the kinetics and thermodynamics of L-glutamic acid have been studied. The solubility of each glutamic acid polymorph in the NaCl solution was determined by the gravimetric method; the quantity of each polymorph was determined by the spectral method. The behavior of the polymorphic transformation has also been investigated using Raman and imaging techniques. The particle size of L-glutamic acid during the polymorphic transformation process was measured using a laser particle size analyzer. Experimental data show that NaCl affects the polymorphism of L-glutamic acid. In aqueous solutions without additives at temperatures below 30°C, the alpha form of glutamic acid is spontaneously generated, while in the presence of NaCl, the alpha form is rapidly converted to the beta form.
1. A.Nangia, Accounts Chem. Res., 41. 595 (2008). https://doi.org/10.1021/ar700203k |
||||
2. A.A.Bredikhin, D.V.Zakharychev, A.T.Gubaidullin et al., J. Cryst. Growth Design., 18, 6627 (2018). https://doi.org/10.1021/acs.cgd.8b00874 |
||||
3. H.Choi, M.Inoue, R.Sengoku, Constr. Build. Mater., 188, 1 (2018). https://doi.org/10.1016/j.conbuildmat.2018.08.045 |
||||
4. M.T.Ruggiero, J.A.Zeitler, T.M.Korter, Phys. Chem. Chem. Phys., 19, 285 (2017). https://doi.org/10.1039/C7CP04666A |
||||
5. E.Schur, E.Nauha, M.Lusi et al., Chemistry-A Eur. J., 21, 1735 (2015). https://doi.org/10.1002/chem.201404321 |
||||
6. T.T.C.Lai, S.Ferguson, L.Palmer et al., Org. Proc. Res. Devel., 18, 1382 (2014). https://doi.org/10.1021/op500171n |
||||
7. X.Ni, A.Liao, J. Cryst. Growth Design, 8, 2875 (2008). https://doi.org/10.1021/cg7012039 |
||||
8. S.Liang, X.Duan, X.Zhang et al., J. Cryst. Growth Design,, 15, 3602 (2015). https://doi.org/10.1021/cg501833u |
||||
9. H.Wu, N.Reeves-McLaren, S.Jones et al., J. Cryst. Growth Design,, 10, 988 (2009). https://doi.org/10.1021/cg901303a |
||||
10. A.Hernik, W.Pulawski, B.Fedorczyk et al., Langmuir, 31, 10500 (2015). https://doi.org/10.1021/acs.langmuir.5b02915 |
||||
11. Z.Cai, T.Liu, Y.Song et al., J. Cryst. Growth, 461, 1 (2017). https://doi.org/10.1016/j.jcrysgro.2016.12.103 |
||||
12. S.A.Raina, G.G.Z.Zhang, D.E.Alonzo et al., Pharm. Res., 32, 3350 (2015). https://doi.org/10.1007/s11095-015-1712-4 |
||||
13. A.Rao, Y.C.Huang, H.Colfen, J. Phys. Chem. C, 121, 21641 (2017). https://doi.org/10.1021/acs.jpcc.7b02635 |
||||
14. P.Manimunda, S.A.S.Asif, M.K.Mishra, Chem. Commun., 55, 9200 (2019). https://doi.org/10.1039/C9CC04538D |
||||
15. M.Motoyama, M.Ando, K.Sasaki et al., Food Chem., 196, 411 (2016). https://doi.org/10.1016/j.foodchem.2015.09.043 |
||||
16. C.Jiang, J.Yan, Y.Wang et al., Ind. Engin. Chem. Res., 54, 11222 (2015). https://doi.org/10.1021/acs.iecr.5b03023 |
||||
17. M.Kitamura, J. Cryst. Growth, 96, 541 (1989). https://doi.org/10.1016/0022-0248(89)90049-3 |
||||
18. Z.Li, Ind. Engin. Chem. Res., 45, 2914 (2006). https://doi.org/10.1021/ie0508280 |
||||
19. Z.H.Ansari, Z.Li, J. Chem. Engin. Data, 61, 3488 (2016). https://doi.org/10.1021/acs.jced.6b00403 |
||||
20. C.Cashell, D.Corcoran, B.K.Hodnett, Chem. Commun., 9, 374 (2003). https://doi.org/10.1039/b210400h |
||||
21. M.Kitamura, T.Ishizu, J. Cryst. Growth, 209, 138 (2000). https://doi.org/10.1016/S0022-0248(99)00508-4 |