淀粉铁的制备及其铁含量的测定

目的 改进淀粉铁的制备方法，建立淀粉铁中铁含量的测定方法。方法 用邻二氮菲铁分光光度法测定了淀粉铁产品中铁(Ⅲ)的含量。对淀粉铁制备过程中的工艺参数(pH值、保温温度和原料比例)进行了探讨，并对淀粉铁在水溶液、酸溶液和碱溶液中的稳定性进行了考察。结果 发现在pH3的条件下，淀粉的酸水解液与铁(Ⅲ)能形成比较稳定的络合物，其水溶性较好。结论 本工艺路线方法简单，原料易得，适合工业化生产。

Preparation of starch ferrum and assay of Fe(III)

OBJECTIVE To improve the synthesis of Starch Ferrum and establish the method of determination of iron in Starch Ferrum. METHOD The assay of Fe(III) was done by the method of ferroin Fe(II) spectrophotometry. With the investigation of sevaral factors(including pH,temprature and proportion)during the preparation, the stabilities of Starch Ferrum in H 2O, acid and base were discussed as well.RESULTS We found that Starch hydrolyzate and Fe(III) salt at pH 3 could form a kind of stable Iron complexes whose water solubility is good.CONCLUSION The process can be easily controlled and is suitable for a scale production.