食品与发酵工业

猪血多肽铁螯合盐的制备工艺

  • 汪学荣 ,
  • 郑炯 ,
  • 阚建全
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网络出版日期: 2010-06-25

Study on Preparation of Pig Blood Polypeptide-iron

  • Wang Xue-rong ,
  • Zheng Jiong ,
  • Kan Jian-quan
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Online published: 2010-06-25

摘要

研究了猪血多肽与铁盐进行螯合反应的条件,并测定了猪血多肽铁螯合盐的成分。试验表明:氯化亚铁适合作为多肽与铁进行螯合反应的铁源,猪血多肽铁螯合盐的最佳制备工艺条件为,pH值5、多肽与亚铁盐质量比4∶1、多肽溶液浓度3.0%,猪血多肽铁螯合盐的主要成分是多肽和铁,其质量分数分别为70.02%和12.23%。

关键词: 猪血多肽; ; 螯合盐; 制备

本文引用格式

汪学荣 , 郑炯 , 阚建全 . 猪血多肽铁螯合盐的制备工艺[J]. 食品与发酵工业, 2010 , 36(06) : 89 -93 . DOI: 10.13995/j.cnki.11-1802/ts.2010.06.022

Abstract

The chelating reaction condition was studied between pig blood polypeptide and molysite.The ingredients of pig blood polypeptide-iron were also determined.The results showed that ferric chloride was suitable as iron source in chelating with pig blood polypeptide;the best condition was pH 5,the ratio of polypeptide and iron was 4∶1,solution concentration of polypeptide was 3.0%.The main contents of pig blood polypeptide-iron were polypeptide and iron with mass percents 70.02% and 12.23%,respectively.
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