低聚异麦芽糖铁配合物的制备工艺优化

以低聚异麦芽糖和Fe Cl3为原料,以铁含量为指标,在单因素试验的基础上,采用星点设计-效应面法对反应时间、反应温度、起始p H值3个主要因素进行优化。通过反应过程中产物的p H值、粒径、铁含量、Zeta电位、多分散指数、电导率的监测阐明低聚异麦芽糖铁的生成变化规律,并对产物的理化性质进行初步表征。结果表明:当糖铁质量比为1∶1.5时,低聚异麦芽糖铁的最佳制备工艺为反应温度88℃、反应时间2.7 h、反应起始p H 12.1,此条件下铁含量可达37.14%,通过过程监测阐明了低聚异麦芽糖铁的反应生成规律,为最优工艺的可信度提供了理论依据,且所得产物具有良好的理化性质,有望进一步开发成为新型的补铁剂。

Optimization of Preparation Process for Isomaltooligosaccharide-Iron Complex

The key reaction conditions (time, temperature and initial pH) for the complexation of FeCl3 with
isomaltooligosaccharide were optimized with respect to iron content of the final product by response surface methodology
using a central composite design. The formation and evolution of isomaltooligosaccharide-iron complex were elucidated by
measuring the pH, particle size, iron content, zeta potential, polydispersity index and conductivity of reaction products and
physicochemical properties of the final complex were characterized. Results showed that when the reaction proceeded for
2.7 h at 88 ℃ with an initial pH of 12.1, the obtained product contained up to 37.14% iron. The predicted optimal conditions
were demonstrated to be reliable. The resulting product had excellent physicochemical properties and therefore could be
expected to be developed into new iron supplements.