期刊论文

THE STUDY ON SYNTHESIS AND CHARACTERIZATION OF METHIONINE CHELATED IRON

中文

武汉轻工大学学报

2095-7386

2002

3

59-62

10.3969/j.issn.1009-4881.2002.03.018

湖北省自然科学基金资助项目（ 99I0 80 ）；

本校为第一机构

以氯化亚铁和L-蛋氨酸 (L-H11C5O2NS) 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(H11C5O2NS)∶n(Fe)=2∶1、pH=6.5、反应温度80 ℃、反应时间4 h.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68.1%.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,确定了蛋氨酸亚铁螯合物的组成.

The synthetic conditions of methionine chelated iron(Ⅱ) for iron-fortified food were 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 on reaction 80℃, time on reaction 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 analysi...