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| 鸡蛋壳直接中和制取乳酸钙的工艺 | |
| 引用本文： | 李逢振,马美湖,李彦坡,陈亚泉.鸡蛋壳直接中和制取乳酸钙的工艺[J].农业工程学报,2010,26(2):370-374. |
| 作者姓名： | 李逢振 马美湖 李彦坡 陈亚泉 |
| 作者单位： | 1. 湖南农业大学食品科技学院,长沙,410128;湖南环境生物职业技术学院生物工程系,衡阳,421005 2. 华中农业大学食品科技学院,武汉,430070 3. 湖南农业大学食品科技学院,长沙,410128 |
| 基金项目： | 国家948项目（项目编号：2006－G36）；国家十一五支撑项目（2006BA05A17） |
| 摘 要： | 该文利用鸡蛋壳制取乳酸钙。采用直接中和法，将经过预处理的蛋壳粉碎至一定细度，加入乳酸进行中和反应制取乳酸钙。试验过程中对直接中和反应过程中各影响因素进行了研究探讨，筛选出最佳中和反应条件。并采用了三元线性回归正交试验对试验结果进行了显著性分析。试验结果表明，加入蛋壳粉10 g、乳酸18.5 mL、蒸馏水100 mL，在中和反应温度35℃、反应时间2 h的条件下，制取乳酸钙的产率可达79.23%，质量分数达到86.93%。通过这种方法制取乳酸钙，既充分挖掘了鸡蛋壳中潜在的利用价值，又解决了蛋壳造成的环境污染问题。 |
| 关 键 词： | 农业废弃物，食品添加剂，工艺，鸡蛋壳，乳酸钙 |
| 收稿时间： | 9/7/2008 12:00:00 AM |
| 修稿时间： | 2008/12/19 0:00:00 |
Technology of preparation of calcium lactate from eggshell |
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| Li Fengzhen,Ma Meihu,Li Yanpo,Chen Yaquan.Technology of preparation of calcium lactate from eggshell[J].Transactions of the Chinese Society of Agricultural Engineering,2010,26(2):370-374. | |
| Authors: | Li Fengzhen Ma Meihu Li Yanpo Chen Yaquan |
| Institution: | 1.College of Food Science and Technology/a>;Hunan Agricultural University/a>;Changsha 410128/a>;China 2.College of Food Science and Technology/a>;Huazhong Agricultural University/a>;Wuhan 430070/a>;China 3.Department of Bioengineering/a>;Hunan Environment Biological Polytechnic/a>;Hengyang 421005/a>;China |
| Abstract: | In this paper,calcium lactate was made from eggshell.The eggshell was properly shattered,the lactate was added in to react with eggshell to prepare calcium lactate by direct reaction.The factors in the reaction were studied,and the optimal reaction condition was obtained.The results of regression-orthogonal combination experiment were analyzed by significance analysis.The results showed that the optimum conditions were:adding eggshell powder 10 g,lactic acid 18.5 mL,distilled water 100 mL,and the reaction t... |
| Keywords: | agricultural wastes food additives technology eggshell calcium Lactate |
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