In Bearbeitung

Bitte warten ...

Einstellungen

Einstellungen

Gehe zu Anmeldung

1. US20180334694 - METHOD FOR PRODUCING AMINOBENZOIC ACID OR AN AMINOBENZOIC ACID DERIVATIVE

Anmerkung: Text basiert auf automatischer optischer Zeichenerkennung (OCR). Verwenden Sie bitte aus rechtlichen Gründen die PDF-Version.

[ EN ]

Claims

1. A process for preparing aminobenzoic acid or an aminobenzoic acid derivative, comprising:
(I) fermenting a raw material with microorganisms, said raw material comprising at least one fermentable carbon-containing compound, wherein an aminobenzoate- and/or aminobenzoic-acid-comprising fermentation broth is obtained;
(II) optionally, pretreating the fermentation broth obtained in step (I), said pretreatment comprising
the microorganism from the fermentation broth obtained in (I) without pH adjustment, wherein a microorganism-depleted fermentation broth is obtained,
and/or
(2) decoloring the fermentation broth obtained in (I) or, when carrying out (II)(1), of the microorganism-depleted fermentation broth obtained in (II)(1), without pH adjustment;
(III) treating the fermentation broth obtained in (I) or (II)(1) or (II)(2), in one-step with acid in a reactor to precipitate aminobenzoic acid from the fermentation broth;
(IV) isolating the aminobenzoic acid precipitated in (III), wherein mother liquor remains;
(V) optionally further purifying the aminobenzoic acid from (IV);
(VI) optionally further converting the aminobenzoic acid obtained in (IV) or (V) to form an aminobenzoic acid derivative;
wherein (III) is carried out in the presence of seed crystals of aminobenzoic acid.
2. The process as claimed in claim 1, in which (III) treating the fermentation broth with acid is carried out such that the pH of the resulting mixture corresponds to that of the isoelectric point of the isomer to be precipitated of aminobenzoic acid.
3. The process as claimed in claim 1, in which the acid used in (III) comprises hydrochloric acid, sulfuric acid and/or phosphoric acid.
4. The process as claimed in claim 3, in which the acid used in (III) is a mixture of hydrochloric acid and a portion of the mother liquor obtained in (IV).
5. The process as claimed in claim 1, in which, in (III), the fermentation broth and the acid are fed to the reactor via feeding devices spaced apart.
6. The process as claimed in claim 1, wherein (III), is performed continuously or discontinuously,
the continuous performance of (III) comprises feeding of
the acid at such a metering rate and
the fermentation broth at such a metering rate
to the reactor and withdrawing a suspension of aminobenzoic acid in mother liquor from the reactor at intervals or in a continuous manner, such that a residence time of the suspension in the reactor from ¼ h to 10 h, arises
or
with the discontinuous performance of (III), comprises treating with acid in one-stage over a period from ¼ h to 10 h.
7. The process as claimed in 1, in which the microorganisms in (I) comprise a species selected from the group comprising at least one of Escherichia coli, Pseudomonas putida and Corynebacterium glutamicum.
8. The process as claimed in claim 7, in which the microorganisms in (I) comprise Corynebacterium glutamicum ATTC 13032.
9. The process as claimed in claim 1, in which the ortho isomer of aminobenzoate and/or aminobenzoic acid is formed in (I).
10. The process as claimed in claim 1, in which the presence of seed crystals of aminobenzoic acid in (III) is achieved such that the fermentation broth and the acid are added to a suspension of seed crystals that has been initially charged in the reactor.
11. The process as claimed in claim 10, in which the ortho isomer of aminobenzoate and/or aminobenzoic acid is formed in (I) and in which the seed crystals initially charged in the suspension in (III) consist, to an extent of at least 90%, based on the total mass of all seed crystals initially charged in the suspension, of the form I modification of the ortho-aminobenzoic acid.
12. The process as claimed in claim 10, in which the suspension of seed crystals is a suspension of the seed crystals in a portion of the fermentation broth obtained in (I) or (II), wherein the seed crystals are suspended in 1.0% by mass to 20% by mass of the fermentation broth used altogether in (III).
13. The process as claimed in claim 1, in which (III) is carried out discontinuously.
14. The process as claimed in claim 1, in which (III) is carried out continuously and the presence of seed crystals of aminobenzoic acid in (III) is achieved such that fermentation broth and acid are added continuously to the reactor and a suspension of aminobenzoic acid in mother liquor is continuously withdrawn from the reactor, wherein the feeding of fermentation broth and acid and also the withdrawal of suspension are set such that, in the part of the reaction mixture that is present in the reactor, crystals of aminobenzoic acid are always present.
15. The process as claimed in claim 1, in which (VI) is carried out and comprises one of the following conversions:
(VI-1) decarboxylating said aminobenzoic acid to form aniline;
(VI-2) decarboxylating said aminobenzoic acid, followed by acid-catalyzed reaction with formaldehyde to form di- and polyamines of the diphenylmethane series;
(VI-3) decarboxylating said aminobenzoic acid, followed by acid-catalyzed reaction with formaldehyde, followed by reaction with phosgene to form di- and polyisocyanates of the diphenylmethane series;
(VI-4) converting said aminobenzoic acid to an azo compound;
(VI-5) converting said aminobenzoic acid to amides;
(VI-6) converting said aminobenzoic acid to conductive polymers.
16. The process of claim 1, in which the carbon-containing compound in (I) is selected from the group comprising at least one of starch hydrolysate, sugarcane juice and sugar beet juice.
17. The process of claim 1, in which in (III), the pH of the resultant mixture is set to a level in the range of from 3.0 to 4.7.
18. The process of claim 9, in which in (III), the acid treatment is carried out such that the pH of the resultant mixture is in the range of from 3.0 to 4.7.