向日葵果胶锌的制备及其结构表征

Preparation and Characterization of Sunflower Heads Pectin-Zinc

以向日葵果胶和硫酸锌为原料合成一种补锌剂,研究时间、pH值、温度对向日葵果胶锌螯合率的影响。在单因素实验的基础上,设计响应面试验,得到最佳制备工艺条件为:反应时间85 min,pH值8,温度95℃,在该条件下向日葵果胶锌的螯合率为93.8%±0.41%。利用FTIR(Fourier-transform infrared spectroscopy)和XRD(X-ray diffraction)对向日葵果胶和向日葵果胶锌进行结构表征,结果表明向日葵果胶中-OH和C=O与锌离子发生了螯合,成功制备向日葵果胶锌。

A new sunflower heads pectin-zinc was synthesized and characterized.The study focused on preparation of the sunflower heads pectin-zinc using sunflower heads pectin and zinc sulfate.The response surface methodology showed that the chelation rate is influenced by reaction time,pH and temperature.The conditions that resulted in the highest chelation rate was defined as reaction time 85 min,pH value 8 and reaction temperature 95℃.The highest chelation rate reached 93.8%±0.41%at the optimum conditions.The FTIR and XRD results indicated that-OH and C=O in sunflower heads pectin were involved in the chelation,and sunflower heads pectin-zinc were successfully prepared.