响应面法优化谷氨酸亚铁的制备工艺-食品科学.PDF

※工艺技术 食品科学 2015, Vol.36, No.10 81 响应面法优化谷氨酸亚铁的制备工艺 * 黄 杰，于 新 ，刁丽婷，黄晓敏 （仲恺农业工程学院轻工食品学院，广东 广州 510225 ） 摘 要：以氯化亚铁和谷氨酸钠为原料，在单因素试验的基础上，利用响应面分析法优化谷氨酸亚铁的固液相法制 备工艺条件，选定介质pH值、反应温度和反应时间，通过中心组合试验，建立二次回归方程。结果表明，反应物 2 ＋ 物质的量比、介质pH值、反应时间及温度对反应产物产率均有一定的影响。优化的制备工艺条件为谷氨酸与Fe 1 1 pH 5.76 0.75 h 58.9 77.79% 物质的量比 ∶、介质 、反应时间 、反应温度 ℃，产率为 。反应产物谷氨酸亚铁螯合物的 Fe(C H NO ) 2H O 组成为 5 7 4 · 2 。 关键词：谷氨酸亚铁；响应面分析；食品添加剂；制备工艺；优化 Optimization of the Preparation Process of Ferrous Glutamate by Response Surface Methodology HUANG Jie, YU Xin*, DIAO Liting, HUANG Xiaomin (College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China) Abstract: Ferrous glutamate was prepared from ferrous chloride and sodium glutamate by a solid-liquid phase method. The preparation process was optimized using combination of single factor method and response surface methodology. A quadratic regression model indicating the effect of three variables including medium pH, reaction temperature and time on ferrous glutamate yield was established using a central composite design. The results showed that the optimal conditions for preparing ferrous glutamate were determined as follows: molar ratio of C H NO to Fe2+, 1:1; medium pH, 5.76; reaction 5 9 4 temperature, 58.9 ℃; and reaction time, 0.75 h. Under these conditions, the yield of ferrous glutamate was 77.79%. The chemical formula of th