Experimental results of vanillin

Vanillin overview:

common name: vanillin, vanillin, vanillin, citronellal.

Chemical name:

4-hydroxy-3-methoxybenzaldehyde.

English name:

Vanillin(3-methoxy-4-hydroxy benzaldehyde).
Molecular formula C_8H_80_3, molecular weight: 152.15.

Properties:

white to light yellow needle-like crystals or crystalline powder.
It has the unique aroma of vanilla bean, slightly sweet. Boiling point 284-285℃, melting point 81-83℃, relative density (d^(20)_41.056. Slightly soluble in water, 1g soluble in 100ml water at 14℃, or 1g soluble in 20mL 80℃ water or 20ml glycerin , Easily soluble in organic solvents such as ethanol, ether, chloroform, carbon disulfide, glacial acetic acid, pyridine, and hot volatile oils. The chemical properties are not stable, and it is easily affected by light. It is easy to be oxidized to vanillic acid in the air, and will be oxidized to vanillic acid in the air. The substance is easy to change color.

Toxicity:

LD_(50)=1.58g/Kg (rat, oral).

Vanillin uses:

1. In the food industry, because of its aroma similar to vanilla beans, it is often added as a spice in cakes, soy milk, refreshing drinks, candies and other foods, and has a wide range of uses. China GB2760-86 stipulates that it is permitted to use edible spices. Widely used in the preparation of vanilla, chocolate, cream and other flavors, the dosage can reach 25%-30%, or directly used in biscuits and cakes, the dosage is 0.1%-0.4%, cold drinks 0.01%-0.3%, candy 0.2%-0.8% , Especially dairy products.
2. In the pharmaceutical industry, it has been used in antibacterial formulations of dermatological drugs or in the synthesis of bactericidal drugs 5-chloromercury vanillin, 5-mercury acetate vanillin, vanillin can be used as a drug flavoring agent , Riboflavin (VB2) solubilizer, also used in the synthesis of veratraldehyde, berberine, L-methyldopa and other drugs.
3. Others: in the electroplating industry, it can be used as a polishing agent; in agriculture, it is used as a yield increasing agent and ripening agent; a herbicide and an industrial synthetic leather tanning agent.

Vanillin market:

There are two main types of vanillin available in the market:
(1) With chemically synthesized vanillin, the world's annual sales volume is about 12,000 tons, which is about $13.5 per kilogram;
(2) Naturally extracted vanillin is estimated to be about 3,200 US dollars per kilogram, and the annual sales volume is only about 20 tons. By 2000, the world's total production capacity had reached 21,000 tons/year. The main manufacturers are Rhodia in France, Skene in Italy and Borrego in Norway, Ontario in Canada, Monsanto in the United States, and Shiono Spices in Japan. There are more than ten domestic vanillin production plants, accounting for about 40% of the world's total production capacity. Both are chemically synthesized by guaiacol and lignin. Vanillin has a wide range of applications and is in great demand, mainly chemically synthesized products. In recent years, consumers’ demand for natural vanillin is increasing, but the method of extracting from plant tissues has low yield and high cost. The natural vanillin produced is expensive and cannot meet the increasing demand. Vanillin, especially natural vanillin, continues to be in short supply on the market. The vanillin produced by the biological method is a natural product and can be biodegraded, which conforms to the consumer psychology of consumers pursuing natural products. Legislative bodies in foreign countries (such as Europe) recommend the use of natural vanillin in food. In recent years, the French company Rhodia has launched a "biovanillin" produced by microbial transformation. The price is between 700 yuan/Kg and only contains 2%. (w/w).

Production of vanillin:

(1) Direct extraction method, extracted from vanilla orchid pods, it is natural vanillin, the content is 2%, and the price is 30-120 US dollars/Kg.
(2) The chemical synthesis method is mainly synthesized by guaiacol, or wood pulp waste liquid, eugenol, safrole, etc.
(3) Microbial transformation method, using Aspergillus niger to transform ferulic acid to produce vanillic acid, and then transformed into vanillin by Pycnoporus vermicularis, the two-step microbial transformation method is a promising production of "bio-vanillin" vanillin) method. The research group of the School of Biological Engineering screened and obtained a strain of Aspergillus niger (Aspergillus Xiu Zhengdian) SW-33 that can transform ferulic acid to produce vanillic acid. The ferulic acid was converted to 0.455g/L vanillic acid, and the mol conversion rate reached 57.81%. The vanillic acid was extracted to obtain vanillic acid crystals. The purity of the crude product was 85.9% and the extraction yield was determined by HPLC. 75.2%. Using the extracted vanillic acid as a substrate, Pyc np or us cinnabar nus was used to transform into vanillin, and the mol conversion rate was 31.6%. Laboratory research has been completed, and further improvement and pilot scale-up rese