甘氨酸螯合铁合成工艺的研究.pdf

史国食品添加翘試验研灾
甘氨酸螯合铁合成工艺的研究
左蕾蕾,吴茹怡,曾凡骏
(四川大学食品科学与工程系,成都610065)
摘要:在我国,缺铁性贫血仍是当前危害妇女和儿童的重要营养缺乏病,因此有必要研究一种生物利
用率高、副作用小的铁补充剂。甘氨酸螯合铁是一种新型的铁营养强化剂,具有稳定性适中,吸收率高,生
物效价高,双重营养,安全性髙等特点。本文研究了用甘氨酸与氯化亚铁合成甘氨酸螯合铁的工艺条件,得
出了以亚铁得率为指标兼顾产物的质量、总铁与亚铁含量以及总铁得率的最佳工艺参数:反应物浓度为
0.08 mote/100mL,配位比(Gly:Fe)为2:1,pH为6.0,温度为60℃,时间为15min,抗氧化剂用量3g
乙醇用量为反应溶液的9倍。最优工艺制备出的产品的总铁得率为84.5%,亚铁得率为75.37%;总铁含量
为16.02%,亚铁含量为14.29%。用红外光谱法定性鉴定了该产品为甘氨酸螯铁。
关键词:甘氨酸;螯合铁;合成工艺;定性鉴定
中图分类号:TS202.3
文献标识码:A文章编号:100-2513(2010)06-0114-06
Research of synthesis techniques of ferrous glycinate
ZUO Lei-lei, WU Ru-yi, ZENG Fan-jun
Department of Food Science and Engineering, Sichuan University, Chengdu 610065, China)
Abstract In our country, iron deficiency anemia is still a major nutritional deficiency disease which threatens women
and children. It is necessary to discover an iron supplements which has higher biological utilization and low negative
effect. Ferrous glycinate is a kind of iron fortifier which as moderate stability, higher absorptive capacity, high bi-
logical effect value, double nutritional effect and high security. The synthesis conditions of ferrous glycinate using fer-
rous chloride and glyeine as raw materials were studied. The optimum synthesis condition was obtained the mole ratio
of glycinate and ferrous was 2: 1, the concentration of reactant was O Mol iron per 100m solution, the value of PH
was 6.0, reaction temerature was 60, reaction ime was 15m, the lme of ethanol used in synthesis was 9
times as that of solution, the dosage of antioxidant(iron owder)was 3g. The product was qualitatively identified by
R. And the percentage content of total iron and Re" was 16.02% and 14. 29%respectively. The yield rate of total i
ron and Fe"was.50% and 75. 37% respectively.
Key words: glycine; chelated iron; synthesis technics; qualitative identification
铁具有重要的生理作用,铁的代谢水平已经人患缺铁性贫血2。因此,具有更高吸收效率和
成为衡量人体健康状况的重要标志叩。但由于中更小副作用的铁营养补充剂将越来越受到人们的
国膳食结构中植物性食物占主要部分,植物中所重视
含的铁元素难以被人体吸收利用,中国约有2亿
通常,Fe(Ⅱ较Fe()更有利于人体吸收?。
收稿日期:2010-07
9通讯作者
作者简介:左澘(1986-),女,重庆垫江人,硕土研究生,研究方向为食品功能成分的分离与重组
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