Abstract: Since the hydrolytic polymerization of Fe(Ⅲ) affects its bioavailability the inhibition of its hydrolytic polymerization by means of polysaccharides has been studied for developing iron supplementary preparation. In this study Iron(Ⅲ) complexes with dextrin and the oligosaccharide from controlled hydrolysis of dextrin have been prepared. The infrared spectra show the two complexes are practically the same in composition and coordination structure. They are still polymerizaed basic Fe(Ⅲ) complexes, but no precipitates were observed up to pH 11. The lron content of oligosaccharides complex is more than the dextrin complex and depends on hydrolytic degree of dextrin. The kinetic studies show that the reduction of Iron(Ⅲ) ion in the complex proceeds at a fast rate.

Key words: dextrin—citric acid—Fe(Ⅲ), polyeaccharide—Fe(Ⅲ)complox, iron supplementary preparation, iron