大豆粕制备复合L-α-氨基酸螯合铜研究  

Preparation of Compound L-α-amino Acid Chelated Copper Using Soybean Cake

作　　者：解成骏 黄超 徐怀春 XIE Chengjun;HUANG Chao;XU Huaichun(School of Chemistry and Engineering, Wenshan University, Wenshan Yunnan 663099, Chin)

机构地区：[1]文山学院化学与工程学院,云南文山663099

出　　处：《文山学院学报》2018年第3期23-27,共5页Journal of Wenshan University

基　　金：云南省教育厅应用研究项目"大豆饼或花生饼中制备L-α-氨基酸金属螯合物"(2014Y475)

摘　　要：以大豆粕为原料,将大豆粕50 g加到200 m L的3 mol/L的H2SO4中,保持微沸水解8 h,活性炭脱色、结晶,得到初中间产物粗品,然后再用50 m L的冰乙酸回流45 min,过滤除盐,滤液用丙酮析出结晶,重结晶得到L-α-氨基酸,取结晶6 g,与3 g氯化铜在温度为60℃、pH值为8的条件下螯合约45 min,用甲醇析出结晶,重结晶得到复合L-α-氨基酸螯合铜。并对L-α-氨基酸标准品、自制L-α-氨基酸、L-α-氨基酸螯合铜进行IR表征,研究用配位滴定法测定目标产物中的金属铜、L-α-氨基酸的含量等指导生产控制。The L-α-amino acids chelated coppeer are prepared using soybean cake by chelation of metal salt. In this paper, 50 g soybean meal is added in 200 m L sulfuric acid（3 mol/L） while keeping the water as micro-boiling for 8 h. Activated carbon is used for the solution for decolorization. Then intermediate products are prepared. The products are keeping backflow for 45 min by 50 m L glacial acetic acid. L-α-amino acid is prepared by recrystallization of acetone. The target product is prepared by chelation of 6 g L-α-amino acid and 3 g copper chloride at 60℃ keeping for 45 min. The L-alpha-amino acid standard product, self-made Lalpha-amino acid and L-α-amino acid chelated copper are characterized by IR. Content of copper and L-α-amino acid are studied by coordination titrations.

关 键 词：大豆粕 酸水解 铜盐 IR法 复合L-α-氨基酸 复合L-α-氨基酸金属螯合铜 

分 类 号：Q517[生物学—生物化学]