| 解成骏，李洪潮，张文强，等.花生粕制备复合氨基酸螯合锌的研究[J].中国油脂,2019,44(6):.[XIE Chengjun, LI Hongchao, ZHANG Wenqiang,etc.Preparation of compound amino acids chelating zinc from peanut meal[J].China Oils and Fats,2019,44(6):.] |
| 花生粕制备复合氨基酸螯合锌的研究 |
| Preparation of compound amino acids chelating zinc from peanut meal |
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| DOI： |
| 中文关键词: 花生粕 酸性水解 复合氨基酸螯合锌 IR表征 |
| 英文关键词:peanut meal acidic hydrolysis compound amino acids chelating zinc IR characterization |
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| 中文摘要: |
| 以花生粕为原料制备复合氨基酸螯合锌，实现花生的深加工综合利用。先用复合氨基酸标准品与氯化锌螯合，探究最佳螯合工艺；以花生粕为原料制备复合氨基酸，再用最佳螯合工艺制备复合氨基酸螯合锌，对其进行红外光谱（IR）表征，用EDTA法测定螯合物中锌含量，进一步确定目标产物。结果表明：复合氨基酸与氯化锌螯合的最佳工艺条件为螯合温度40?℃、螯合时间0.5 h、体系pH 5、复合氨基酸与氯化锌的物质的量比2∶?1，制备得到的复合氨基酸螯合锌的纯度较高，锌含量为29.34%。 |
| 英文摘要: |
| Compound amino acids chelating zinc was prepared from the peanut meal to realize the comprehensive utilization of peanut. The standard compound amino acid was chelated with zinc chloride to study the optimal chelating process. The compound amino acids chelating zinc was prepared under the optimal chelating conditions. Then the product was characterized by IR, and the zinc content in compound amino acids chelating zinc was determined by EDTA method. The results showed that the optimal chelating process conditions were obtained as follows: chelating temperature 40?℃, chelation time 0.5 h, pH 5, molar ratio of complex amino acids to zinc chloride 2∶?1. Under the optimal conditions, the purity of compound amino acids chelating zinc was high, and the zinc content was 29.34%. |
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