氨基酸多肽螯合钙的制备及其工艺优化

Study on Preparation and Optimization of Amino Acid Chelated Calcium

摘要:

以罗非鱼下脚料（鱼头，鱼骨架）为原料，对原料进行水解获得氨基酸多肽溶液和鱼骨，鱼骨进行酸解获得游离钙，最终利用游离钙溶液与氨基酸多肽溶液反应制得氨基酸多肽螯合钙。作者获得了酸解鱼骨的较佳条件以及氨基酸多肽液与游离钙的较佳螯合工艺条件。骨钙溶出试验：温度50 ℃、溶出时间100 min、盐酸浓度4 mol/L、盐酸量12 mL/g（以骨粉计）。螯合试验：螯合液pH 5、螯合时间60 min、氨基酸多肽与钙离子质量比2.5∶1、螯合温度80 ℃。

Abstract:

Hydrolysis of the raw material that is tilapia(fish heads, fish ribs) to obtain complex amino acid solution and fishbone, Acid-hydrolyzed fishboneThe free calcium to obtain free calcium.Final, Complex amino acid chalated calcium was developed by complex amino acid and free calcium.The experiment obtains better conditions of acid hydrolysis bone and better chelating conditions. Calcium leaching result: Acidolysis temperature 50 ℃, Acidolysis time 100 min, The concentration of Hcl 4 mol/L, the quality rate of Hcl and bone meal 12 mL/g. Chelating result: pH 5, Chelating time 60 min, The quality Rate of complex amino acid and calcium 2.5∶1, Chelating temperature 80 ℃.