摘要
本研究通过以各种锌剂为原料，研究了氯化锌、硫酸锌、氧化锌与柠檬酸反应过程中的原料配方，温度控制与反应时间的关系，产品收率及付产物的情况。指出了以无机锌盐为锌剂合成有机锌配合物的传统方法中所存在的问题，提出了以氧化锌为锌剂与柠檬酸直接反应合成具有高生物利用度，无苦涩味的有机锌配合物─—柠檬酸锌的新方法。并成功地研究了该方法的最佳合成工艺；所得产品在人体中的生物利用度和药物动力学情况。同时对该产品的性能特点及在食品中的应用前景作了论述。
With various kinds of zinc as ingredients,the ingredient formula in the reac-tive process were studied with respect to zinc chloride, zinc sulphate,zinc oxide and citric acid,the relationship between the temperature control and reactive time as well as the pro-ductivity and by-products.The weakness of the conventional method of using in organic zinc-salt as zinc agent to compound organic zinc formula was pointed out and a new method to use zinc oxide as zinc agent was offered to react directly with citric acid to compound higher bio-logical and bitterless organic zinc formula zinc citrate. The compounding technlolgy opti-mum as well as the biological utilization and medicinal dynamics was obtained and the prospect of the application of the product in food industry was discussed as well.
出处
《河南工业大学学报（自然科学版）》
CAS
1995年第1期41-45,共5页
Journal of Henan University of Technology：Natural Science Edition
关键词
柠檬酸锌
食品添加剂
合成工艺
Zinc citrate
food additive
compounding technology
