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Method for preparing glycine iron(óÄ) chelate for fortified food

A ferrous glycinate and chelate technology, which is applied in the preparation of organic compounds, cyanide reaction preparation, chemical instruments and methods, etc., to achieve the effects of easy separation and purification, low cost, and stable physical and chemical properties

Inactive Publication Date: 2005-07-06
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Food-grade products have not been reported yet

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0019] Weigh 0.3 mol of glycine, dissolve it in a three-necked flask with 60 ml of ultrapure water, and heat it in a water bath to a constant temperature of 80°C. After the glycine is completely dissolved, add 0.05mol VC, and at the same time fill with nitrogen to make the solution in the three-necked flask anaerobic. Add 0.15mol ferrous chloride, adjust the pH to 6.0 with 40% sodium hydroxide solution, react for 10 minutes, centrifuge the reaction solution at 8000 rpm for 30 minutes, add 280ml of absolute ethanol to the supernatant to obtain a precipitate, wash with methanol Precipitate several times, place in a closed desiccator to dry for 24 hours, pulverize, and store the product in a sealed sample bag.

[0020] Get 1g product and dissolve in 100ml ultrapure water, the pH value of the system is 6.1, transparent without precipitation, the total iron content is 18.7%, and the ferrous content is 17.2%.

Embodiment 2

[0022] Weigh 0.25 mol of glycine, dissolve it in a three-necked flask added with 50 ml of ultrapure water, and heat it in a water bath to a constant temperature of 50°C. After the glycine is completely dissolved, add 0.01 mol of malic acid and 0.015 mol of reduced iron powder, and fill the solution with nitrogen to make the solution in the three-necked bottle anaerobic. Add 0.1mol ferrous chloride, adjust the pH to 6.5 with 40% sodium hydroxide solution, react for 35 minutes, centrifuge the reaction solution at 8000 rpm for 30 minutes, add 300ml of absolute ethanol to the supernatant to obtain a precipitate, wash with methanol Precipitate several times, place in a closed desiccator to dry for 24 hours, pulverize, and store the product in a sealed sample bag.

[0023] Get 1g product and dissolve in 100ml ultrapure water, the pH value of the system is 6.4, transparent without precipitation, the total iron content is 19.2%, and the ferrous content is 18.0%.

Embodiment 3

[0025] Weigh 0.3 mol of glycine, dissolve it in a three-necked flask with 60 ml of ultrapure water, and heat it in a water bath to a constant temperature of 20°C. After the glycine is completely dissolved, add 0.06 mol of citric acid, and simultaneously fill the solution with nitrogen to make the solution in the three-necked flask anaerobic. Add 0.1mol ferrous chloride, adjust the pH to 6.7 with 40% sodium hydroxide solution, react for 60 minutes, centrifuge the reaction solution at 8000 rpm for 30 minutes, add 500ml of absolute ethanol to the supernatant to obtain a precipitate, wash with methanol Precipitate several times, place in a closed desiccator to dry for 24 hours, pulverize, and store the product in a sealed sample bag.

[0026] Get 1g product and dissolve in 100ml ultrapure water, the pH value of the system is 6.8, transparent without precipitation, the total iron content is 18.9%, and the ferrous content is 16.5%.

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Abstract

The invention relates to a method for preparing a food nutrition reinforcer glycine chelated iron(ó�), which belongs to the field of preparation of amino acid chelated iron(II). In the invention, glycine and ferrous chloride or ferrous carbonate are used as raw materials, antioxidant is added and nitrogen gas is passed for protection in process of chelation reaction, different organic solvents are employed for precipitating and eluting in separation and purification of products to separate chelated iron(II) and inorganic iron efficiently and remove impurity anion for producing products with excellent oxidation stability and water solubility. The content of glycine chelated iron(ó�) is over 80% in the synthetic products rehydration rate of glycine chelated iron(ó�) is above 95%, and the stability of glycine chelated iron(ó�) and aqueous solution are better than ferrous sulfate.

Description

technical field [0001] The invention relates to a preparation method of ferrous glycine chelate, a food nutrition fortifier, and the invention relates to the technical field of preparation of ferrous amino acid chelate. Background technique [0002] Iron is one of the essential trace elements for humans and animals, and the manufacture of hemoglobin, myoglobin and cytochrome must rely on iron. The content of iron in the normal human body is 35-60 mg / kg. Among them, 65-70% exist in the hemoglobin of circulating red blood cells, 25-30% are iron storage, and exist in the reticuloendothelial system (liver, spleen, bone marrow, etc.) in the form of ferritin and iron-containing heme, about 5% Exist in myoglobin and various iron-containing enzymes (catalase, peroxidase, cytochrome, etc.). Only about 0.1% of iron is transported in plasma. [0003] The stability constants of amino acid chelated ferrous iron are all within 10 4 ~10 10 This facilitates the absorption, transport an...

Claims

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Application Information

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IPC IPC(8): C07C227/14C07C229/76
Inventor 张晓鸣林萍黄玲吴超袁信华
Owner JIANGNAN UNIV
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