菜籽粕制备复合氨基酸螯合铜的工艺优化
Study on Preparation of Copper-Amino Acid Chelate from Rapeseed Meal
罗蕾蕾 1吴俊 1罗敏1
作者信息
- 1. 中国人民解放军军事经济学院军需系,湖北武汉430035
- 折叠
摘要
以脱脂菜籽粕酶解的复合氨基酸为主要原料,螯合率为考察指标,采用L16(4 5)正交试验设计,考察了pH值、温度、时间和配位比对螯合率的影响.结果显示,影响因素的高低顺序为:配位比＞pH值＞时间＞温度.结果表明,复合氨基酸与铜螯合的主要影响因素为pH值和配位比,且配位比的影响达到极显著水平.最佳工艺条件为:时间50 min,温度50℃,配位比2∶1,pH为9,此条件下的复合氨基酸螯合铜的螯合率为94.59％,氨基酸含量为30.2％.
Abstract
In this paper,we study the method of preparing copper-amino acid chelate from rapeseed meal hydrolyzed by enzyme.L16 (45) orthogonal experiment designs were used and pH,temperature,time and molar ratio as the influencing factors were tested.Results indicated that the important sequence of the factors was molar ratio＞pH＞ time＞temperature.The main factors were pH and molar ratio,most notebly the latter.The optimum conditions were temperature of 50℃,time of 50 min,the molar ratio of ligand of compound amino acid to copper cation of 2 ∶ 1 and pH of 9.Under the above conditions,the chelation ratio of compound amino acid with copper was 94.59％,and the content of compound amino reached up to 30.20 ％.
关键词
脱脂菜籽粕/复合氨基酸/复合氨基酸螯合铜/螯合率Key words
defatty rapeseed meal/compound amino acids/Cu(Ⅱ)-compound amino acid chelate/chelation ratio引用本文复制引用
出版年
2013
国家科技期刊平台
NSTL
维普
万方数据