Optimization of Synthesis of Chromium Threoninate by Response Surface Methodology

doi:10.7506/spkx1002-6630-201502007

Abstract

Abstract:

Chromium threoninate is a new type of chromium supplement. It was prepared by adding chromium chloride
to an aqueous solution of threonine. By combined use of single factor method and response surface methodology with a
Box-Behnken design involving four factors with three levels, the optimal synthesis conditions were determined as reaction
between threonine and chromium chloride with a molar ratio of 3.86:1 for 3.25 h at pH 6.11 and 93.52 ℃. Under these
conditions, the actual yield of chromium threoninate was 68.73%, similar to the expected value (68.82%) with a relative
error of 0.13%, suggesting the reliability of the optimized synthesis conditions.

Key words: chromium threoninate, synthesis, response surface methodology

CLC Number:

TS201.1

HU Xiaobo, WANG Guangran, JIANG Wenwen, GONG Yi, XIE Mingyong*. Optimization of Synthesis of Chromium Threoninate by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201502007.

[1]	LIU Meng, GAO Haiyan, FANG Xiangjun, WU Weijie, CHEN Hangjun, LIU Ruiling. Optimization of Ultrasonic-Microwave Assisted Extraction of Phenolic Acids from Chinese Bayberries (Morella rubra Sieb. et Zucc) of Different Maturities and a Comparative Study of Their Antioxidant Activities [J]. FOOD SCIENCE, 2021, 42(3): 112-120.
[2]	MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie. Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(3): 121-127.
[3]	DAI Jinbo, SHEN Jie, HE Xiaofeng, NIE Rongrong, DONG Wenjing, LIANG Qinxian. Optimized QuEChERS Combined with UPLC-MS/MS for Determination of Fipronil and Its Metabolites in Poultry-Derived Foods [J]. FOOD SCIENCE, 2021, 42(2): 325-332.
[4]	WENG Ruru, WEI Xinhui, LI Haozheng, LU Fuping, LI Yu. Progress in Microbial Synthesis of 2’-Fucosyllactose [J]. FOOD SCIENCE, 2021, 42(17): 248-254.
[5]	LIU Jialin, BAI Yuxiang, LI Xiaoxiao, SUN Chunrui, QIU Hongwei, GAN Fuliang, JIN Zhengyu. Progress on Enzymatic Synthesis of Glycogen-like α-Glucan [J]. FOOD SCIENCE, 2021, 42(17): 299-306.
[6]	RONG Shaofeng, WU Jin, GUAN Shimin, CAI Baoguo, ZHANG Shuo, LI Qianqian. Isolation of 2-Phenylethanol-Synthesizing Bacteria and Synthetic Pathway Analysis [J]. FOOD SCIENCE, 2021, 42(16): 69-75.
[7]	LIANG Zeng’enni, WANG Qiuan, ZHANG Juhua, SU Donglin, FU Fuhua, LI Gaoyang, LIU Wei, SHAN Yang. Synthesis of Eriocitrin and Its Protective Effect on in Hydrogen Peroxide-Induced Oxidative Damage in Human Umbilical Vein Endothelial Cells [J]. FOOD SCIENCE, 2021, 42(15): 159-166.
[8]	GUO Yan, DENG Jie, REN Zhiqiang, HUANG Zhiguo, WEI Chunhui, HUANG Mingcai. Optimization of the Production of Ethyl Hexanoate and Ethyl Butyrate by Cofermentation of Saccharomyces cerevisiae and Esterifying Bacteria from Pit Mud of Chinese Baijiu Using Response Surface Methodology [J]. FOOD SCIENCE, 2021, 42(10): 209-217.
[9]	GUAN Huanan, SONG Yan, GONG Dezhuang, LIU Bo, HAN Bolin, YANG Fan, LIU Xiaofei, ZHANG Na. Green Synthesis of Gold Nanoparticles Using Waste Black Sunflower Seed Shell Extract and Evaluation of Antioxidant and Catalytic Activities [J]. FOOD SCIENCE, 2020, 41(8): 14-20.
[10]	LIU Fengyuan, XIN Jiaying, SUN Lirui, WANG Yan, XIA Chungu. Recent Progress in Synthesis of Gold Nanoparticles and Its Application in Detection of Heavy Metal Ions [J]. FOOD SCIENCE, 2020, 41(7): 218-227.
[11]	JIAO Wenshu, GUAN Jiaqi, SHI Jialu, LI Bailiang, LU Jingjing, YAN Fenfen, LI Na, ZHAN Meng, HUO Guicheng. Optimization of Medium Composition and Fermentation Conditions for Folate Production by Lactococcus lactis KLDS4.0325 by Response Surface Methodology [J]. FOOD SCIENCE, 2020, 41(6): 123-130.
[12]	ZHANG Shanshan, LI Xiaobin, ZHANG Xuanming, HAN Liwen, LIU Kechun. Decolorization and Antioxidant Activities of Peptides from Neptunea cumingi Muscle Protein Hydrolysate [J]. FOOD SCIENCE, 2020, 41(6): 252-258.
[13]	WU Yuanming, WU Lunjie, WANG Li, LIN Lu, LIU Yi, SUN Weifeng, DING Wenwu. Recent Advances in γ-Kokumi Peptide and Its Synthetase γ-Glutamyl Transpeptidase [J]. FOOD SCIENCE, 2020, 41(5): 256-265.
[14]	LIU Ziyi, GU Fengying, WANG Bolun, ZHANG Fan, LIU Hao, WANG Feng. Preparation of Angiotensin Converting Enzyme Inhibitory Peptides from Corn Gluten Meal by Ultra-high Pressure-Assisted Alcalase Hydrolysis [J]. FOOD SCIENCE, 2020, 41(4): 222-228.
[15]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.

Optimization of Synthesis of Chromium Threoninate by Response Surface Methodology

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments