摘要
黑木耳多糖(AAP)具有重要的生理功能,铁是人体必须的化学元素之一,将二者螯合,既可强化黑木耳多糖的生理活性功能,又可将其作为一种补铁剂。本论文对黑木耳多糖与Fe(Ⅱ)的螯合工艺进行了研究,探讨了黑木耳多糖与Fe(Ⅱ)的比值、溶液的pH、Fe(Ⅱ)初始浓度、螯合时间等因素对黑木耳多糖螯合性能的影响;通过正交实验,以黑木耳多糖与Fe(Ⅱ)的螯合率为考察指标,优选出最佳螯合工艺为Fe(Ⅱ)的初始浓度为5mg/mL、pH为3.0、黑木耳多糖与Fe(Ⅱ)的比值为5∶1、螯合2h。红外光谱研究显示,AAP与Fe(Ⅱ)发生了螯合作用。
Auricularia polysaccharide（AAP） has an important physiological active function, iron is one of the necessary elements for man, The chelate of AAP and iron may enhance the function of AAP on one side, and be used as an agent for supplement of iron on other side. In this paper, The effects of four factors： ratio of AAP and Fe （ Ⅱ ）, initial concentration of Fe （ Ⅱ ）,pH and chelate time on the preparation of AAP-Fe were determined by orthogonal test, The preparation technics for AAP-Fe optimized with chelate ratio as the index of investigation including the initial concentration of initial Fe（Ⅱ） was 5mg/mL,pH of Fe（Ⅱ）solution was 3,0. The proportion of AAP to zinc was 5：1, the chelate time was 2h, The AAP- Fe complex formation is also proved by FT-IR,
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第5期136-138,共3页
Science and Technology of Food Industry
