pH值过程控制优化低聚异麦芽糖铁配合物的制备工艺

Optimization of Preparation of Isomaltooligosaccharide-Iron Complex by pH Control

以低聚异麦芽糖和三氯化铁为原料,以铁含量、产率和反应时间为指标,采用p H值过程控制来制备低聚异麦芽糖铁配合物,筛选出最佳的工艺条件;以粒径、Zeta电位、多分散指数、电导率来展现最佳工艺条件下反应过程的变化情况,并用红外光谱和差示扫描量热分析对最佳工艺条件下制备的产物进行表征。结果表明:当反应起始p H 12.1、反应过程p H值控制为11.5时,制得的低聚异麦芽糖铁配合物的铁含量可达43.16%,产率为96.35%,反应时间缩短为1 h,相比于未控制反应过程p H值的工艺(铁含量为37.14%,反应时间为2.7 h),铁含量提高了16.21%,反应时间缩短了62.96%,低聚异麦芽糖与Fe3+发生了配位反应,表明该工艺具有较高的应用价值。

The preparation of isomaltooligosaccharide-iron complex from isomaltooligosaccharide and FeCl_3 by pH control was optimized based on iron content,yield and reaction time.The formation and evolution of isomaltooligosaccharideiron complex were elucidated by particle size,zeta potential,polydispersity and conductivity of reaction products under the optimal conditions.FTIR spectroscopy and differential thermal analysis were used to confirm the products.Results showed that when pH control for the reaction process was 11.5 with an initial pH of 12.1,the obtained product contained 43.16%iron with a yield of 96.35%and the reaction time was shortened to 1 h.Compared to the condition without pH control（iron content of 37.14%,reaction time of 2.7 h）,the iron content was increased by 16.21%and the reaction time was shortened by 62.96%.The chelating reaction occurred between Isomaltooligosaccharide and Fe^（3＋）.The optimal process has high application potential.