糊精—柠檬酸—Fe(Ⅲ)配合物的合成及其性能研究

A Study on Preparation and Chemical Characterization of Dextrin—Citric acid—Iron (Ⅲ)

实验研究了糊精(或糊精水解物)-柠檬酸-Fe(Ⅲ)三元配合物的合成条件及某些化学性能。证明Fe(Ⅲ)与糊精水解产物的配合能力较糊精为强。红外光谱显示Fe(Ⅲ)与糊精和糊精水解产物所形成的配合物具有相同的配位结构。水溶液都不显示游离Fe(Ⅲ)离子的特效反应,在pH值达11时均未出现沉淀,说明该类化合物比较稳定。还原动力学实验证明该类配合物中Fe(Ⅲ)易被还原。

Since the hydrolytic polymerization of Fe(Ⅲ) affects its bioavailability the inhibition of its hydrolytic polymerization by means of polysaccharides has been studied for developing iron supplementary preparation. In this study Iron(Ⅲ) complexes with dextrin and the oligosaccharide from controlled hydrolysis of dextrin have been prepared. The infrared spectra show the two complexes are practically the same in composition and coordination structure. They are still polymerizaed basic Fe(Ⅲ) complexes, but no precipitates were observed up to pH 11. The lron content of oligosaccharides complex is more than the dextrin complex and depends on hydrolytic degree of dextrin. The kinetic studies show that the reduction of Iron(Ⅲ) ion in the complex proceeds at a fast rate.