2019 年 52 巻 5 号 p. 401-405
The effect of a magnetic field on phytosterol crystallization was investigated, and crystals obtained under a magnetic field of 0.6 T were characterized using scanning electron microscopy (SEM), optical rotation analysis, differential scanning calorimetry (DSC), Fourier transform infrared spectrometry (FT-IR), and X-ray diffraction (XRD). The results show that the crystallization rate and purity significantly increased as the strength of the magnetic field increased. The crystallization time decreased from 96.2 min in the absence of a magnetic field to 42.0 min under a magnetic field strength of 0.6 T, and the purity increased from 92.50 to 98.43%. Furthermore, the quality of phytosterol crystals obtained at 0.6 T improved; however, the molecular structure did not change. Overall, these data show that the use of a magnetic field can improve the crystallization rate, purity, and quality of phytosterol crystals.