|
| Preparation of compound amino acids chelating zinc from peanut meal |
| |
| DOI： |
| KeyWord:peanut meal acidic hydrolysis compound amino acids chelating zinc IR characterization |
| FundProject: |
|
| Hits: 1423 |
| Download times: 0 |
| Abstract: |
| 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%. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
