食品科学 ›› 2008, Vol. 29 ›› Issue (8): 151-154.
• 工艺技术 • 上一篇 下一篇
陈平, 于萍,苏荣军, 樊瑞胜
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CHEN Ping, YU Ping, SU Rong-Jun, FAN Rui-Sheng
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摘要: 本实验研究了芹菜素与锌的配位物的合成,确定合成芹菜素-锌配合物的最佳条件为pH值9.5,反应温度30℃,反应时间70min。在此条件下得率为82.62%。芹菜素-锌配合物在水中的溶解度为1.6mg/ml,约为原芹菜素的溶解度的80倍。芹菜素与锌的配合比为2:1。
关键词: 芹菜素, 锌, 配合物
Abstract: In the study,apigenin-zinc complex was synthesized. The best reaction conditions are determined as follows:pH value 9.5,reaction temperature 30 ℃ and reaction time 70 min. Under these conditions,the yield of the complex is 82.62%. The solubility of the complex in water is 1.6 mg/ml,nearly 80 times of solubility of original apigenin. The complex ratio of apigenin to zinc is 2:1.
Key words: apigenin, zinc, complex
陈平, 于萍, 苏荣军, 樊瑞胜. 芹菜素与锌配合反应的研究[J]. 食品科学, 2008, 29(8): 151-154.
CHEN Ping, YU Ping, SU Rong-Jun, FAN Rui-Sheng. Study on Complex Reaction of Apigenin and Zinc[J]. FOOD SCIENCE, 2008, 29(8): 151-154.
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