摘要
首次验证了以蛋壳为原料用水热法制备乳酸钙的可行性。采用单因素方法,考察了壳膜分离、蛋壳过料量、固液比、反应时间、反应温度对产率的影响,并以正交实验研究了以蛋壳为原料用水热法制备乳酸钙的最佳条件。实验结果表明最佳条件为:壳膜分离时搅拌时间为10min、静止时间为15min,蛋壳过量60%,固液比为1∶17,反应时间为5h,反应温度为100℃。实验表明在此最佳条件下的产率可达94.66%。
The feasibility of preparation of calcium lactate from eggshell by Hydrothermal Synthesis was confirmed for the first time in this experiment.A single-factor approach was used,the impact of eggshell isolation,excessive rate of eggshell,solid-liquid ratio,reaction time,and reaction temperature on yield was investigated by orthogonal test.The optimum conditions were：Stirring time 10min and Stationary time 15min in eggshell isolation,excessive rate of eggshell 60%,solid-liquid ratio 1 ∶17,reaction time 5h,reaction temperature100℃.The results showed that the yield was reached as high as 94.66%.
出处
《中国食品添加剂》
CAS
北大核心
2010年第1期191-194,共4页
China Food Additives
关键词
蛋壳
水热合成法
乳酸钙
eggshell
hydrothermal synthesis
calcium lactate
作者简介
陈雪（1984-），女，硕士研究生在读，研究方向主要从事天然产物分离等方面。
通讯作者
