摘要
以牡蛎壳为钙源,不经过高温煅烧,经粉碎、水飞法处理后直接用于制备丙酸钙。为了获得最佳工艺条件,考察了反应温度、丙酸量、反应时间等因素对产率的影响。结果表明,在60℃、丙酸过量75%条件下转化反应进行2h,丙酸钙产率可达87.9%,且产品纯度大于99.5%。同时,研究还发现丙酸钙对大肠杆菌、志贺氏菌和荧光假单胞菌三种革兰氏阴性菌均有一定的抑制效果,并具有显著延缓面包片霉变的效果。
Oyster shell was utilized to directly prepare calcium propionate by non-calcination method after grinding and powder-refining with water.In order to get the best technological conditions, effects of three factors （temperature,amount of propionate and reaction time） on the yield were investigated.The results showed that the yield and purity of calcium propionate reached up to 87.9% and 99.5% respectively under the condition of 60℃, propionate excess 75% and 2h of conversion reaction.Furthermore, calcium propionate had certain inhibitory effects to three gram-negative bacteria（ Escherica coil, Shigella spp and Pseudomonas fluorescens） and delayed going mouldy of bread slices significantly.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期245-247,共3页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项(nyhyzx07-047)
关键词
牡蛎壳
非煅烧法
丙酸钙
抑菌活性
oyster shell
non- calcination method
calcium propionate
antibiotic activity
