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本文研究了,利用溶剂和超声波的协同作用，在较缓和的条件下快速制备β-D-葡萄糖的方法，研究内容主要包括成核溶剂的挑选，以及葡萄糖溶液浓度、温度、超声电功率密度、辐照时间等因素的组合对成核晶型的影响，获得了快速制备β-D-葡萄糖的最佳组合条件，并提出了超声波协同溶剂影响成核晶型的机理，为超声空化泡崩溃时产生的“热点效应”．该方法可用于实验室少量制备β-D-葡萄糖以及作为工厂生产β-D-葡萄糖的晶种，对于其它食品与药用工业结晶过程制备高纯度的结晶产品，也具有借鉴意义．
In this paper, the method of rapid preparation of β-D-glucose under mild conditions by using the synergic effect of solvent and ultrasonic wave is studied. The main contents include the selection of nucleating solvent, the concentration of glucose solution, temperature, ultrasonic power density, According to the time and other factors on the nucleation mode, the optimal conditions for the rapid preparation of β-D-glucose were obtained. The mechanism of the effect of ultrasound on the nucleation mode was also discussed. For the ultrasonic cavitation bubble to collapse Produced by the “hot spot effect.” This method can be used in laboratories to prepare β-D-glucose in small quantities and as seed crystals for producing β-D-glucose in the factory. It is also of reference for the preparation of high-purity crystalline products in other food and pharmaceutical industrial crystallization processes.