pH值过程控制优化低聚异麦芽糖铁配合物的制备工艺.pdfVIP

56 2015, Vo1.36, NO.16 画自融事 ※王艺技术 pH值过程控制优化低聚异麦芽糖铁 配合物的制备王艺 毛凯，李丹，吴妓娇，潘红春气刘红* (西南大学药学院，重庆药物过程与质量控制工程技术研究中心，重庆 4∞716) 摘 要:以低聚异麦芽糖和三氯化铁为原料，以铁含量、产率和反应时间为指标，采用pH值过程控制来制备低聚 -异麦芽糖铁配合物，筛选出最佳的工艺条件:以粒径、 Zeta电位、多分散指数、电导率来展现最佳工艺条件下反应 过程的变化情况，并用红外光谱和差示扫描量热分析对最佳工艺条件下制备的产物进行表征。结果表明:当反应 起始pH 12.1 、反应过程pH值控制为1 1. 5时，制得的低聚异麦芽糖铁配合物的铁含量可达43.16% ，产率为96.35%， 反应时间缩短为1 h ，相比于未控制反应过程pH值的工艺(铁含量为37.14% ，反应时间为2.7 h) ，铁含量提高了 16.21%，反应时间缩短了62.96% ，低聚异麦芽糖与Fe3+发生了配位反应，表明该工艺具有较高的应用价值。 关键词:低聚异麦芽糖铁:制备; pH值:过程控制:优化 Optimization of Preparation of Isomaltooligosaccharide- Iron Complex by pH Control MAOK缸， LI Dan, WU Jia叶iao， PAN Hongchun *, LIU Hong * (Chongqing Engineering Research Center for Pharrnaceutica1 Process and Qua1ity Control, Col1ege of Pharrnaceutica1 Sciences, Southwest University , Chongqing 4∞716， China) Abstract: The preparation of isoma1tooligosaccharide-iron complex from isoma1tooligosaccharide and FeCl by pH control 3 was optirnized based on iron content, yield and reaction time. The formation and evolution of isoma1tooligosaccharide- iron complex were elucidated by p缸ticle size, zeta potentia1, polydispersity and conductivity of reaction products under the optima1 conditions. FTIR spectroscopy and differential therma1 analysis were used to con且rm the products. Results showed that when pH control for the reaction process was 11.5 with an initia1 pH of 12.1, the obtained product contained 43.16% iron with a yield of 96.35% and the reaction time was shortened to 1 h. Compared to 由e condition without pH control (iron content of 37.149毛， reaction time of 2.7