甘氨酸螯合铁理化性质的研究

Physicochemical Characteristics of Ferrous Glycinate.

通过贮藏试验,研究了甘氨酸螯合铁的理化性质。甘氨酸螯合铁的氧化稳定性明显好于硫酸亚铁。在水溶液中,甘氨酸螯合铁非常稳定,而硫酸亚铁极易水解、沉淀析出。硫酸亚铁对油脂的催化氧化作用显著,而甘氨酸螯合铁对油脂催化氧化作用极小。添加甘氨酸铁的面粉中维生素A的氧化降解速度常数Ka值显著小于添加硫酸亚铁的对照组。

Ferrous glycinate is a new type of fortifying iron with ideal characters and high biological availability. The physicochemical characteristics of ferrous glycinate were evaluated by a storage test. Stability for oxidation of ferrous glycine is significantly better than that of FeSO4. It is found that ferrous glycinate is not hydrolyzed in the whole storage period; whereas, FeSO4 is hydrolyzed easily in water and then deposited. By comparing the catalyzing effect to lipid oxidation, it is confirmed that ferrous glycinate exhibit slittle catalyzing effect; whereas, catalyzing effect of FeSO4 is significant. The oxidation rate of vitamin A in flour fortified with ferrous glycinate is much lower than that of the control with FeSO4.