提高壳聚糖基亚铁配合物络合量的研究  

The research of improving the chitosan iron(Ⅱ) complexing capacity

作　　者：王艳丽[1] 刘萍[1] 胡锦蓉[1] 孙君社[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品添加剂》2006年第3期54-57,共4页China Food Additives

摘　　要：本文在前人对壳聚糖基亚铁配合物的研究基础上,研究了壳聚糖吸附Fe2+的动力学行为,通过对壳聚糖预处理方法的探讨,以及通过在匀速搅拌的壳聚糖溶液中,恒速滴定加入Fe2+使之连续反应的条件下,进一步优化了壳聚糖络合Fe2+的反应条件,即在pH33.5之间,壳聚糖的浓度为5mg/mL,Fe2+浓度为15mg/mL,搅拌反应0.5h到1h之间再静置反应10h后,极大地提高了壳聚糖对Fe2+的络合容量,最高可达637.5mg/g,并通过紫外光谱和红外光谱对产物进行了表征,为这种生物多糖铁在医药及食品等领域中的进一步开发应用奠定了基础。Based on the foundation researches on the chitosan （CTS） iron （Ⅱ ） complex preparation , this paper studied the dynamic behavior of chitosan to adsorb iron （ Ⅱ ）. Through optimizing the resolve of CTS pretreatment, and in the constant agitating speed, add iron （ Ⅱ ） in constant speed and made it constant react, further optimizing the reacting condition of chitosan complexing iron （Ⅱ） the reacting condition of chitosan complexing iron （ Ⅱ ）, pH was 3 - 3.5, the chitosan concentration was 5mg/ml, the iron （ Ⅱ ） concentration was 15mg/ml, stiring time was 0. 5 - 1h, and the reaction lasted for 10 hours. The complexing capacity of chitosan iron （ Ⅱ ） complex was improved greatly and the highest complexing capacity reached 637.5mg/g, which was tested by the determination of the product with the ultra - violet spectrograph and the infrared spectrum. The foundation research for this biopolysaccharide iron would accelerate its further development and application in medicine, food and so on.

关 键 词：壳聚糖 络合 络合容量 

分 类 号：TS202.3[轻工技术与工程—食品科学]