| 蛋氨酸螯合铬营养强化剂的合成工艺 |
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| 引用本文： | 张华,王静,王晴,向文胜.蛋氨酸螯合铬营养强化剂的合成工艺[J].食品与发酵工业,2005,31(4):87-89. |
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| 作者姓名： | 张华 王静 王晴 向文胜 |
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| 作者单位： | 哈尔滨工业大学食品科学与遗传工程学院,哈尔滨,150086 |
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| 摘 要： | 对蛋氨酸铬螯合物的合成工艺条件进行了研究,重点研究了配体摩尔比和pH值对螯合反应的影响,确定合适的配合反应条件为配位体摩尔比3∶1、pH =7 0、反应温度80℃,蛋氨酸铬螯合物产率为4 8 4 1%。
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| 关 键 词： | 铬(Ⅲ) 蛋氨酸 螯合物 合成 |
| 修稿时间： | 2004年11月29 |
Study on Synthesis of Methionine Chelated Chromium (Ⅲ)as Nutritional Intensifying Agent |
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| Zhang Hua,Wang Jing,Wang Qing,Xiang Wengsheng.Study on Synthesis of Methionine Chelated Chromium (Ⅲ)as Nutritional Intensifying Agent[J].Food and Fermentation Industries,2005,31(4):87-89. |
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| Authors: | Zhang Hua Wang Jing Wang Qing Xiang Wengsheng |
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| Abstract: | The synthetic conditions of Chromium-Methionine chelate as food additives was studied with an emphasis on the effects of the molar ratio of ligand and pH on the chelating reaction. The optimum technologic conditions for the synthesis were found as follows: the molar ratio of methionine to chromium was 3∶1; reaction pH was 7.0; reaction temperature was 80℃. The yield of product was 48.41%. |
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| Keywords: | chromium methionine chelate synthesis |
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