水溶性氨基酸的制备与螯合  

Preparation and Chelation of Water Soluble Amino Acids

作　　者：刘顺强[1] 付璐[1] LIU Shunqiang;FU Lu(Department of Medicine and Chemical Engineering,Lianyungang Technical College,Lianyungang 222006,China)

机构地区：[1]连云港职业技术学院医药与化学工程学院,江苏连云港222006

出　　处：《化工技术与开发》2020年第8期1-2,65,共3页Technology & Development of Chemical Industry

基　　金：江苏省大学生创新创业训练项目(201911050005Y);2018年江苏高校“青蓝工程”应用化工技术优秀教学团队(201812)。

摘　　要：本文用硫酸酸解的方法制备水溶性氨基酸,考察了硫酸浓度对所得氨基酸含量的影响。研究了氨基酸与微量元素Zn、Mn的螯合反应。结果表明,pH值、温度等因素对螯合有重要影响,本方法为病死畜禽的再利用找到了一条清洁、有效的途径。Dead livestock and poultry were important sources of amino acids.Water soluble amino acids were prepared with sulfuric acid hydrolysis.The effect of sulfuric acid concentration on the amino acids content was investigated.The chelation of amino acids with trace elements Zn and Mn was studied.pH value and temperature had much influence on chelation.A clean and effective way was found for the reuse of dead livestock and poultry.

关 键 词：畜禽 氨基酸 酸解 螯合 

分 类 号：TQ464.7[化学工程—制药化工]