水溶性氨基酸的制备与螯合

Preparation and Chelation of Water Soluble Amino Acids

本文用硫酸酸解的方法制备水溶性氨基酸,考察了硫酸浓度对所得氨基酸含量的影响。研究了氨基酸与微量元素Zn、Mn的螯合反应。结果表明,pH值、温度等因素对螯合有重要影响,本方法为病死畜禽的再利用找到了一条清洁、有效的途径。

Dead livestock and poultry were important sources of amino acids.Water soluble amino acids were prepared with sulfuric acid hydrolysis.The effect of sulfuric acid concentration on the amino acids content was investigated.The chelation of amino acids with trace elements Zn and Mn was studied.pH value and temperature had much influence on chelation.A clean and effective way was found for the reuse of dead livestock and poultry.