Method for preparing food-grade amino acid ferrous chelate compound without interfering anions

A technology of ferrous amino acid and anion, which is applied in food preparation, food science, application, etc., can solve the problem that the chelation reaction of ferrous chloride and amino acid is difficult to carry out completely, and it is impossible to obtain ferrous glycine products with high iron content, sulfate ions and The problem of difficult separation of chloride ions, etc., achieves the effect of stable physical and chemical properties of the product, convenient for industrial scale production, and good stability of the aqueous solution

Inactive Publication Date: 2009-12-23
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Abstract
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Problems solved by technology

However, the ferrous amino acid chelate is mainly a feed additive, and it is still rare as a food nutrition enhancer.
Commercially available amino acid ferrous product major part contains " interfering anion ", for example, in taking ferrous sulfate as raw material to prepare ferrous glycinate, metal sulfate and amino acid are difficult to react completely, take ferrous chloride as raw material preparation

Method used

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  • Method for preparing food-grade amino acid ferrous chelate compound without interfering anions

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Effect test

Embodiment 1

[0012] Choose glycine and reduced iron powder as the main raw materials, the molar ratio is 1:1; first dissolve glycine in water, add reduced iron powder under nitrogen protection, adjust the pH value to 6 with citric acid; heat to 40°C in water bath, and react under stirring 24 hours; centrifugally separate the reduced iron powder, evaporate and concentrate, extract with a 90% aqueous ethanol solution, and dry to obtain a food-grade ferrous glycine chelate product with a ferrous content of 17%.

Embodiment 2

[0014] Glycine and ferrous hydroxide are selected as the main raw materials, and the molar ratio is 2:1; first, the glycine is dissolved in water, and fresh ferrous hydroxide is added under the protection of nitrogen, and the pH value is adjusted to 6 with ascorbic acid; heated to 60°C, stirred The reaction was carried out for 48 hours; after evaporating and concentrating until a small amount of solid precipitated out, it was extracted with a 70% ethanol aqueous solution and dried to obtain a food-grade ferrous glycinate chelate product with a ferrous content of 16%.

Embodiment 3

[0016] Choose methionine and ferrous carbonate as the main raw materials, and the molar ratio is 2:1; first dissolve glycine in water, add fresh ferrous carbonate under nitrogen protection, adjust the pH value to 5 with ascorbic acid, heat to 70 ° C, and stir Reacted for 18 hours; evaporated and concentrated, and roller dried to obtain a food-grade ferrous glycinate chelate product.

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Abstract

The invention relates to a method for preparing a food-grade amino acid ferrous chelate compound without interfering anions, which selects amino acid and an iron source as main raw materials and is characterized by comprising the following steps: selecting glycine, methionine, glutamic acid, lysine and the like as amino acid raw materials, and selecting pure iron elements, ferrous oxide, ferrous hydroxide, ferrous carbonate and the like as the iron source, wherein the reaction mol ratio of the amino acid to the iron source is 1:1-6:1; and dissolving the amino acid in water, adding the iron source, adding a non-interfering anionic reducing agent or a complex reducing agent such as citric acid, ascorbic acid, acetic acid, carbonic acid and the like, adjusting the pH value to between 3 and 8, heating the mixture to between 40 and 100 DEG C, stirring the mixture to react for 5 to 70 hours, performing evaporation concentration, and extracting the mixture with 50 to 100 percent aqueous solution of ethanol, or performing spray drying or roller drying directly to obtain the required product. The product can be added with auxiliary agents of maltodextrin, cyclodextrin and the like, thus the method has the characteristics that the product has no interfering anions, the ferrous content is high, the preparation process is simple, and the like.

Description

Technical field: [0001] The invention relates to a preparation process of a food nutrition enhancer amino acid ferrous chelate without interfering anions. Background technique [0002] Iron is an important trace element needed by the human body and is closely related to the production of heme, myoglobin and cytochrome. According to the report of WHO (World Health Organization), about 2 billion people in the world are anemic at present, and iron deficiency is the most common nutritional disease in the world. In my country, iron deficiency is also very common. Among infants and primary and middle school students in some areas, the iron deficiency anemia patients are as high as 64.4%. It can be seen that iron deficiency and iron deficiency anemia is an extremely serious problem. [0003] In the daily diet, on the one hand, when the iron in the food is absorbed in the small intestinal membrane, it is easy to form insoluble precipitates with oxalate, phytate and other substance...

Claims

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Application Information

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IPC IPC(8): A23L1/304A23L1/305A23L33/165A23L33/175
Inventor 毛建卫毛旸昊朱银邦彭勇平丽娟戴佳亮
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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