Benzoyl sulfonyl imide, commonly known as saccharin. White crystalline powder. The mass fraction of phthalimide is ≥99.0% heavy metal (calculated as Pb) ≤10×/kloc-0-6 alkalinity ≤ 15% arsenic salt (calculated as As) ≤2× 10-6 loss on drying ≤0.003% ammonium salt.
White crystalline powder. Melting point 228.8 ~ 229.7℃, density 0.828g/cm3, slightly soluble in water, ether and chloroform, soluble in ethanol, ethyl acetate, benzene and acetone. Its sodium salt is called saccharin sodium or saccharin sodium, which is easily soluble in water, and the sweetness of dilute aqueous solution is about 300 ~ 500 times that of sucrose. A small amount is nontoxic, but it has no nutritional value. 1% aqueous solution is neutral.
The mass fraction of phthalimide is more than or equal to 99.0%.
Heavy metal (calculated as Pb) ≤ 10× 10-6
Alkalinity ≤ 15%
Arsenic salt (As) ≤2× 10-6
Loss on drying ≤0.003%
Ammonium salt ≤25× 10-6
App application
Saccharin in Berlin Sugar Museum in the early 20th century Saccharin was used as curing accelerator of anaerobic adhesive and accelerator of unsaturated polyester resin. It is also used to prepare composite redox initiators, such as tert-butyl hydroperoxide/n-butylamine/saccharin.
The main raw materials for making saccharin are toluene, chlorosulfonic acid and o-toluidine, all of which are petrochemical products. Toluene is volatile, burning and even causing explosion. When ingested in large quantities, it will cause acute poisoning and endanger human health. Chlorosulfonic acid is easy to absorb water and decompose to produce hydrogen chloride gas, which is harmful to human body and easy to explode; Intermediate substances produced in the production of saccharin are also harmful to human health. Saccharin will also seriously pollute the environment in the production process. . They exist and accumulate in the human body for a long time, which has different degrees of impact on human health.
Saccharin sodium is a synthetic product of organic chemical industry, and it is a food additive rather than a food. Except for sweetness, it has no nutritional value to human body. On the contrary, eating too much saccharin will affect the normal secretion of gastrointestinal digestive enzymes, reduce the absorption capacity of small intestine and reduce appetite.
According to foreign data, the feeding experiments of rats for generations in Canada from 65438 to 0997 found that large intake of saccharin sodium could lead to bladder cancer in male rats. Therefore, the laws of developed countries, such as the United States, stipulate that when saccharin is used in food, the warning that "using this product may be harmful to health, and this product contains saccharin that can cause cancer in experimental animals" must be indicated on the label.
Because eating saccharin is harmful to human health, some developed countries in the west strictly control the use of saccharin, and its control standard generally does not exceed 5% of the total sugar consumption, and it is mainly used for industrial purposes such as toothpaste.
However, compared with developed countries, the amount of saccharin used in China is 14 times of the normal amount. Some experts even warned that by the second half of 1999, the share of saccharin in the national sugar market had reached 55%~60% of the total market share, which severely squeezed the share of sucrose.
In particular, a small number of consumers eat saccharin in large quantities in a short time without knowing the harm of saccharin at all, causing thrombocytopenia, acute bleeding, multiple organ damage and so on. And cause a vicious poisoning incident.
Invention process
The sugar that people often eat in daily life is extracted from plants such as sugarcane and beet. There are some substances in the plant kingdom that are sweeter than sucrose. Stevia rebaudiana originated in South America is 200 ~ 300 times sweeter than sucrose. The sweetness of West African bamboo spatula fruit in African tropical forest is 3000 times sweeter than sucrose. There is also a vine of Stephania tetrandra in Africa, the fruit is 90000 times sweeter than sucrose.
However, these substances are thousands of times sweeter than sucrose, which we seldom see. What we usually use is saccharin, which is 500 times sweeter than sucrose.
From a chemical point of view, sugar and saccharin are completely irrelevant. Only one thing is the same, that is, they are all sweet. How was saccharin discovered?
1879 One afternoon, in the laboratory of Hopkins University in the United States, Russian chemist Farid Berger was happily shuttling between bottles and cans. Today, he is in a particularly good mood. First, the synthesis experiment of aromatic sulfonic acid compounds he is doing is progressing smoothly and will have results soon. Secondly, today is his birthday, and his wife Natasha prepared dinner for him to get together.
Twilight arrival, the laboratory gradually darkened. Farid Berger was so absorbed in the boiling solution in the flask under the gas lamp that he completely forgot the birthday dinner in the evening. Finally, the experiment has taken shape. He happily picked up the pencil on the desk and recorded the experimental results in the experimental notebook. At this moment, the wall clock on the wall rang. "Oh, it's already 6 o'clock." Only then did he remember the time for dinner. He hurriedly put a pencil in his pocket, put on his coat and ran home. The wife and husband are busy together. The husband sets the glasses and tableware, and the wife brings plates of dishes. Dinner started in a pleasant atmosphere. Farid Bigger forked a steak and stuffed it into his mouth. Suddenly, he stopped chewing and asked with a little surprise, "Natasha, did you put sugar in your fried steak today?" "No, I've never heard of adding sugar to steak. However, "the wife also said strangely," there is something wrong with the food today. Just try it. This salad is also sweet. "
After dinner, farid Berger was still thinking about this strange sweet steak and sweet salad. Out of the habit of scientists, he wants to find out the reason. After checking the kitchen utensils, he fixed his suspicious eyes on the tableware. He licked the edge of the plate, thought for a moment, then licked his hand, then immediately took out the pencil in his pocket and licked it with his tongue. "The problem is pencils, pencils!" Farid Bigger roared, "Look, Natasha, all the tableware I touched with my hands is sweet. This sweetness comes from my pencil." To be sure, the sweetness on the pencil was acquired in the laboratory. It seems that there must be a strange and especially sweet substance in the laboratory. I'm going to find out. "farid Berger rushed to the laboratory, lit the gas lamp, and carefully checked the experimental instruments one by one. Finally, he found that the sweetness came from a chemical called o- sulfonimide sodium. This accidental discovery opened a new road of invention for farid Berg. Since then, he has concentrated all his energy on studying the substances extracted from this coal tar. He extracted toluene from black, sticky and smelly coal tar, treated it with sulfuric acid sulfonation, phosphorus pentachloride and ammonia water, then oxidized it with potassium permanganate, and finally obtained a particularly sweet white crystal through crystallization dehydration. He called it "saccharin" and measured that it was 500 times sweeter than sucrose.
Farid Berg immediately announced his invention and obtained a patent in the United States. 1886, the chemist moved to Germany, where he established the world's first factory to extract saccharin from coal tar. Saccharin began to break into people's lives.
Second statement: 1879, Ella Lymson and Konstantin FarHerberger, who work in the laboratory of Johns Hopkins University in the United States, came home for dinner and were having dinner when they suddenly stopped. Herberger forgot to wash his hands before dinner. Most chemists will die in this situation, but Herberger accidentally discovered the artificial sweetener-saccharin. On this discovery, the two of them published a paper together, but only Herberger's name was on the patent of saccharin, and he secretly applied for the patent of saccharin. Later, Lymson said, "Fa Herberger is a scoundrel. It's disgusting that my name is with his name. "