食品营养强化剂蛋氨酸亚铁螯合物合成工艺研究

Synthesis of Methionine Chelated Iron(Ⅱ) for Fortified Food

对食品营养强化剂蛋氨酸亚铁螯合物的合成工艺条件进行了初步研究。重点研究了配体摩尔比和ｐ Ｈ 值对配合反应的影响，确定合适的配合反应的条件为配位体摩尔比２∶１ 、ｐ Ｈ＝ ６ ．５ 。产品得率为９５ ．８ ％ ，产品中含 Ｆｅ２ ＋ １５ ．５４ ％ ，含 Ｍｅｔ８２ ．７ ％ 。确定了蛋氨酸亚铁螯合物的组成为 Ｆｅ（ Ｍｅｔ）２ 。采用有机溶剂处理的方法，使蛋氨酸亚铁螯合物以沉淀方式析出，为其分离提纯和进一步研究提供了可能。为开发应用第三代铁的食品营养强化剂奠定了基础。

The synthetic conditions of methionine chelated iron(Ⅱ) for fortified food was studied with an emphasis on the effects of the molar ratio of ligand and pH on the chelating reaction.The optimum conditions for the synthesis were found as follows:the molar ratio of ligand 2∶1;pH 6.5.The yield of product was 95.8%.The chelate contained 15.54% iron and 82.70% methionine by weight.The composition of methionine chelated iron(Ⅱ) was Fe(Met) 2.The methionine chelated iron(Ⅱ) was precipitated from organic solvent,so it was convenient to further separate,purificate and study the chelate.This study lays a foundation for developing the third generation of Fe nutrient fortifier for food.