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