摘要
论述了利用鸡蛋壳制取柠檬酸钙。采用高温煅烧的方法,使蛋壳中所含的CaCO3经高温煅烧后完全分解为CaO,再加入柠檬酸进行中和反应制备柠檬酸钙。实验过程中对高温煅烧分解条件进行了研究探讨,筛选出最佳煅烧分解条件。在中和反应阶段引入正交实验对加水量、不同柠檬酸浓度和用量以及中和反应温度进行了研究探讨,采用综合加权评分法和极差分析法对实验结果进行分析。结果显示最佳中和反应条件为:加水量为50mL,柠檬酸浓度为1mol/L,柠檬酸用量为35mL,中和反应温度为70℃。最佳中和反应条件下柠檬酸钙的产率为84.36%±0.48%,含量为87.84%±0.51%。
Discussed the preparation calcium citrate using egg shelkThe eggshell was calcined at high temperature by high temperature calcination method,so that the CaCO3 contained in the eggshell was completely decomposed to CaO,and then adding citric acid preparation of calcium citrate to the neutralization reaction.High-temperature calcination conditions were investigated, and the best calcination conditions were obtained.The dosage of water, citric acid concentration and reaction temperature were studied through the orthogonal experimental stage in the neutralization reaction, and the experimental results were analyzed by the integrated weighted score and range analysis.The result showed that in the optimal reaction conditions, the dosage of water 50mL, citric acid concentration was 1 mol/L,the dosage of citric acid 35mL, neutralization reaction temperature of 70℃.In the optimal reaction conditions,the yield of calcium citrate was 84.2,6%±0.48% ,content of 87.84%±0.51%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第5期192-194,199,共4页
Science and Technology of Food Industry
基金
国家948项目(2006-G36)
湖南环境生物职业技术学院院长科研基金青年资助项目(ZZ2010-03)
关键词
鸡蛋壳
碳酸钙
柠檬酸钙
eggshell
calcium carbonate
calcium citrate
