微波固相合成蛋氨酸亚铁的工艺研究  

Study on the Synthetic Conditions of Methionion Chelated Iron(II) by Solid State Reactions Under Microwave Irradiation

作　　者：李亮[1] 施用晖[1] 乐国伟[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《中国粮油学报》2004年第3期74-77,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：以硫酸亚铁、蛋氨酸为原料对食品营养强化剂蛋氨酸亚铁螯合物的微波固相合成进行了研究。确定最佳反应条件为 :配位摩尔比 2∶1,微波辐射时间 :180s,引发剂水添加量 :14 % ,反应物粒度 :14 0目 ,吸附剂添加量 :14 % ;乙醇提取纯化螯合物 ,产品得率 :88.35 %。经化学元素分析、红外光谱分析表征产物 ,确定蛋氨酸亚铁螯合物的组成为Fe(Met) 2 2H2 O。The synthesis of methionine chelated iron(II) for iron-fortified food additive with methionine and ferrous sulphate by solid state reaction under microwave irradiations was studied.The optimum reaction conditions was found as follows: molar ratio of ligand 2∶1,microwave irradiation time 180s,water 14% to initiate reaction,fineness of reactors 140 mesh,and physical absorbent 14%.Product was obtained under the conditions and purified with the treatment of alcohol.The yield of product was 88.35%.The product was characterized by chemical element analysis,infrared spectrometry analysis .The constituent of methionine chelated iron(II) was established as Fe(Met)2∶2H 2O.

关 键 词：硫酸亚铁 蛋氨酸 食品营养强化剂 蛋氨酸亚铁螯合物 微波固相合成 工艺条件 

分 类 号：TS202.3[轻工技术与工程—食品科学]