蛋氨酸亚铁合成及性质研究

THE STUDY ON SYNTHESIS AND CHARACTERIZATION OF METHIONINE CHELATED IRON

以氯化亚铁和L -蛋氨酸 (L -H1 1 C5O2 NS)为原料对食品铁强化剂蛋氨酸亚铁螯合物的合成进行了研究。确定合适的配合反应的条件为 :以还原铁粉为抗氧化剂、n(H1 1 C5O2 NS)∶n(Fe) =2∶1、pH =6 .5、反应温度 80℃、反应时间 4h。采用有机溶剂沉淀处理并经重结晶纯化的方法得蛋氨酸亚铁螯合物产品 ,产品得率为6 8.1%。用元素分析、化学分析、质谱分析、红外和紫外光谱分析、X -射线衍射分析、电导分析等对所制产品进行了性质表征 。

THE SYNTHETIC CONDITIONS OF METHIONINE CHELATED IRON(Ⅱ)FOR IRON-FORTIFIED FOOD WAS STUDIED.THE OPTIMUM CONDITIONS FOR THE SYNTHESIS WERE FOUND AS FOLLOWS:ANTIOXIGEN POWDERED IRON,THE MOLAR RADIO OF LIGAND 2∶1,PH 6.5,TEMPERATURE OF REACTION 80℃,REACTION TIME 4 HOUR.THE PRODUCT WAS OBTAINED WITH THE TREATMENT OF ORGANIC SOLVENTS AND THE REPEATED CRYSTALLIZATION.THE YIELD OF PRODUCT WAS 68.1%.THE PRODUCT WAS CHARACTERIZED BY ELEMENTAL ANALYSIS,CHEMICAL ANALYSIS,MASS SPECTROMETRIC ANALYSIS,INFRARED AND ULTRAVIOLET SPECTRA ANALYSIS,X-RAY POWER DIFFRACTION ANALYSIS AND MOLAR ELECTRICAL CONDUCTIVITY ANALYSIS.THE COMPOSITION OF METHIONINE CHELATED IRON (Ⅱ) WAS CONFIRMED.