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目的:以四角蛤蜊为原料,制备复合氨基酸螯合钙,为天然补钙产品的开发提供参考。方法:以螯合率与钙离子质量分数为指标,在单因素试验基础上,通过正交试验考察反应温度、时间、钙离子与氨基酸摩尔比及p H对复合氨基酸与贝壳钙螯合工艺的影响。利用红外光谱分析四角蛤蜊复合氨基酸和螯合产物。结果:最佳螯合条件为p H 4.5,反应温度55℃,反应时间2 h,钙离子与氨基酸摩尔比1.5∶1。钙离子质量分数79.57 mg·g-1。复合氨基酸与钙离子配位后的氨基特征吸收由3 056.49 cm-1红移至3 245.30 cm-1,羰基特征吸收由1 573.53 cm-1蓝移至1 559.65 cm-1。结论:优选的制备条件稳定可行,反应产物确认为氨基酸螯合钙,为复合氨基酸螯合钙的工业化生产提供参考。
OBJECTIVE: To prepare composite amino acid chelated calcium by using clam clam as raw material, and to provide reference for the development of natural calcium supplement. Methods: The chelation rate and calcium ion concentration as an index, on the basis of single factor test, orthogonal experiment was used to investigate the effects of reaction temperature, time, molar ratio of calcium to amino acid and p H on chelation of composite amino acids with calcium influences. Analysis of Compound Amino Acids and Chelated Products of Crab Claw by Infrared Spectroscopy. Results: The optimal chelating conditions were p H 4.5, reaction temperature 55 ℃, reaction time 2 h, molar ratio of calcium ion to amino acid 1.5:1. Calcium ion mass fraction 79.57 mg · g-1. The amino absorption of complex amino acids coordinated with calcium ions red-shifted from 3 056.49 cm-1 to 3 245.30 cm-1, and the carbonyl absorption shifted from 1 573.53 cm-1 to 1 559.65 cm-1. Conclusion: The optimal preparation conditions are stable and feasible. The reaction product is confirmed as amino acid chelated calcium, which provides a reference for the industrialized production of composite amino acid chelated calcium.