复合氨基酸螯合钙的合成工艺优化

Optimization of synthetization process for chelated compound amino acid calcium

以鱼类加工下脚料鱼头、鱼排为原料制备复合氨基酸螯合钙,采用Plackett-Burman设计、最陡爬坡试验和中心组合设计法对螯合工艺条件进行优化。结果表明,pH值和氨基态氮对螯合率有显著影响(P<0.05),复合氨基酸液中氨基酸的种类及其含量对螯合效果影响较大,当氨基酸浓度大于2.1mg/mL时,螯合钙中相应的氨基酸相对含量也较高;在复合氨基酸液与钙液螯合时,甲硫氨酸和甘氨酸对钙的螯合能力均大于丙氨酸。优化后的螯合工艺参数:pH值7.90,温度50℃,时间60min,氨基态氮浓度为3.66g/L,复合氨基酸液∶钙液(V∶V)20∶1,该条件下螯合率为58.19%。

The chelating condition of chelated compound amino acid calcium from fish heads and fish ribs was optimized using Plackett-Burman design,steepest ascent design and central composite design.The experiments results indicated that pH value and the concentration of amino nitrogen significantly affected the chelating rate（P0.05）.The variety and content of amino acid in compound amino acid solution also had influence to the chelating rate,the amino acid content in the chelated calcium was higher when the amino acid concentration was more than 2.1 mg/mL,and calcium was easier to be chelated by methionine and glycine than alanine.The optimal chelating condition for maximum chelating rate was： pH value 7.9,temperature 50 ℃,chelating time 60 min,concentration of amino nitrogen 3.66 g/L,volume ratio（volume of compound amino acid solution ： volume of calcium solution） 20∶1,and the highest chelating rate was 58.19%.