| 食品营养强化剂甘氨酸亚铁螯合物的合成工艺 |
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| 引用本文： | 姚磊,赵海田,王静.食品营养强化剂甘氨酸亚铁螯合物的合成工艺[J].食品与发酵工业,2004,30(9):69-71. |
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| 作者姓名： | 姚磊 赵海田 王静 |
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| 作者单位： | 1. 国家大豆工程技术研究中心,哈尔滨,150050
2. 哈尔滨工业大学,哈尔滨,150086 |
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| 摘 要： | 以硫酸亚铁和L 甘氨酸为原料 ,对食品营养强化剂甘氨酸亚铁螯合物的合成进行了研究。重点研究了反应摩尔比 甘氨酸 :硫酸亚铁 (Gly :Fe) ]和 pH值对螯合反应的影响 ,确定合适的螯合反应的条件为甘氨酸与硫酸亚铁摩尔比 =1∶1 ,温度 40℃ ,pH =4,产品螯合率 65 43 %。
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| 关 键 词： | 铁 甘氨酸亚铁 螯合 合成 |
| 修稿时间： | 2004年4月5日 |
Research on Synthesis Technology of Glycine Chelated Iron(Ⅱ) for Fortified Food |
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| Yao Lei,Zhao Haitian,Wang Jing.Research on Synthesis Technology of Glycine Chelated Iron(Ⅱ) for Fortified Food[J].Food and Fermentation Industries,2004,30(9):69-71. |
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| Authors: | Yao Lei Zhao Haitian Wang Jing |
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| Affiliation: | Yao Lei 1 Zhao Haitian 2 Wang Jing 2 1 |
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| Abstract: | The synthetic conditions of glycine chelated iron(Ⅱ) for fortified food was studied.The optimum technological conditions are that molar ratio of glycine to FeSO 4 was1∶1,reaction temperature was 40℃,reaction pH was 4.The yield was 65.43%. |
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| Keywords: | iron iron(Ⅱ)-glycine chelate preparetion |
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