食品科学
• 工艺技术 • 上一篇 下一篇
黄 杰,于 新*,刁丽婷,黄晓敏
出版日期:
发布日期:
通讯作者:
HUANG Jie, YU Xin*, DIAO Liting, HUANG Xiaomin
Online:
Published:
Contact:
摘要:
以氯化亚铁和谷氨酸钠为原料,在单因素试验的基础上,利用响应面分析法优化谷氨酸亚铁的固液相法制备工艺条件,选定介质pH值、反应温度和反应时间,通过中心组合试验,建立二次回归方程。结果表明,反应物物质的量比、介质pH值、反应时间及温度对反应产物产率均有一定的影响。优化的制备工艺条件为谷氨酸与Fe2+物质的量比1∶1、介质pH 5.76、反应时间0.75 h、反应温度58.9 ℃,产率为77.79%。反应产物谷氨酸亚铁螯合物的组成为Fe(C5H7NO4)·2H2O。
关键词: 谷氨酸亚铁, 响应面分析, 食品添加剂, 制备工艺, 优化
Abstract:
Ferrous glutamate was prepared from ferrous chloride and sodium glutamate by a solid-liquid phase method. The preparation process was optimized using combination of single factor method and response surface methodology. A quadratic regression model indicating the effect of three variables including medium pH, reaction temperature and time on ferrous glutamate yield was established using a central composite design. The results showed that the optimal conditions for preparing ferrous glutamate were determined as follows: molar ratio of C5H9NO4 to Fe2+, 1:1; medium pH, 5.76; reaction temperature, 58.9 ℃; and reaction time, 0.75 h. Under these conditions, the yield of ferrous glutamate was 77.79%. The chemical formula of the ferrous glutamate was Fe(C5H7NO4)·2H2O.
Key words: ferrous glutamate, response surface methodology, food additive, preparation process, optimization
中图分类号:
O614.81
黄 杰,于 新*,刁丽婷,黄晓敏. 响应面法优化谷氨酸亚铁的制备工艺[J]. 食品科学, doi: 10.7506/spkx1002-6630-201510016.
HUANG Jie, YU Xin*, DIAO Liting, HUANG Xiaomin. Optimization of the Preparation Process of Ferrous Glutamate by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201510016.
0 / / 推荐
导出引用管理器 EndNote|Ris|BibTeX
链接本文: https://www.spkx.net.cn/CN/10.7506/spkx1002-6630-201510016
https://www.spkx.net.cn/CN/Y2015/V36/I10/81