磷酸水解法制备复合氨基酸及铁锌氨基酸口服液的研究

建立一种制备氨基酸口服液的新方法。方法：采用猪血作为复合氨基酸的主要来源，对猪血蛋白的磷酸水解工艺进行了研究。结果：猪血水解液中含有１７种氨基酸，其中必需氨基酸７种；与盐酸水解法和硫酸水解法比较，磷酸水解法制备的氨基酸口服液稳定性和口感均有较大改善。结论：磷酸水解法是制备复合氨基酸较好的方法。通过添加铁、锌、牛磺酸和中草药制备的氨基酸口服液更具有营养价值。

Studies on the Preparation of Amino Acids by Phosphoric Acid Hydrolyzation and the Amino Acid Complex Liquor Containing Iron and Zinc

Purpose: The aim was to establish a new method for the preparation of amino acids and make a new nutritious amino acid complex liquor. Methods: Amino acid complex was made from porcine blood powder by hydrolyzation with phosphoric acid and the liquor was prepared by adding organic iron and zinc and other additives. Results: The hydrolysate of porcine blood powder contained seventeen kinds of amino acids including seven kinds of essential amino acids. The stability and taste of the amino acid complex made by phosphoric acid hydrolyzation were better than those made by hydrochloric acid or sulphuric acid hydrolyzation. Conclusion: The technology of phosphoric acid hydrolyzation in making amino acid complex is better than traditional one. The amino acid complex containing iron, zinc, taurine, etc, has better nutritive value than the single amino acid complex does.