食品营养强化剂甘氨酸亚铁螯合物的合成工艺

Research on Synthesis Technology of Glycine Chelated Iron(Ⅱ) for Fortified Food

以硫酸亚铁和L 甘氨酸为原料 ,对食品营养强化剂甘氨酸亚铁螯合物的合成进行了研究。重点研究了反应摩尔比 [甘氨酸 :硫酸亚铁 (Gly :Fe) ]和 pH值对螯合反应的影响 ,确定合适的螯合反应的条件为甘氨酸与硫酸亚铁摩尔比 =1∶1 ,温度 40℃ ,pH =4,产品螯合率 65 43 %。

The synthetic conditions of glycine chelated iron(Ⅱ) for fortified food was studied.The optimum technological conditions are that molar ratio of glycine to FeSO 4 was1∶1,reaction temperature was 40℃,reaction pH was 4.The yield was 65.43%.