Influence of Molecular Interaction on Crystallization Behavior of Glycine from Mother Liquor

The mother liquor for preparing industrial HCN was investigated, to analyze the side-products’ structure and influence of molecular interactions of side-products with glycine and solvent on the glycine’s crystallization process. The side-products(SPs) were super-branched oligmers with plenty of hydrophilic groups, which could affect the crystallization process by interactions such as hydrogen bond. Alcohol-water mixed solvent with different polyols could be used to weaken the SPs-glycine interaction and strengthen the SPs-water interaction, which help to improve the crystallization efficiency and purity. After optimization, SPs’ mass fraction in glycine could be reduced by 80% and the morphology of crystal particles could also be improved.