摘要
研究以鸡蛋壳为原料,经过二次煅烧后,用乳酸中和制取乳酸钙的工艺技术。单因素试验确定的适宜煅烧条件为:煅烧温度1 000℃,煅烧时间2 h。二次煅烧使灰分中CaO的含量从96.06%提高到了99.15%。通过Box-Behnken试验,以响应面法优化出中和反应条件为:液固比14.07∶1(mL/g)、乳酸浓度6.45 mol/L、乳酸相对理论用量过量12.4%、反应温度43℃。在此条件下,乳酸钙生成量达到最大值,为3.58 g/g CaO。以鸡蛋壳计的钙得率为96.05%。建立乳酸钙生成量与中和反应参数间的二次多项式回归模型,模型的决定系数R2达0.921 1,模型预测值与实际测量值差异极小。产品乳酸钙含量达99.85%,质量符合食品、药品标准。
The processing of preparation of calcium lactate from eggshell by the double calcination and neutrallzation reaction with lactic acid method.The appropriate parameteters for calcination selected by single factors experiments were 1 000 ℃ and 2 h.The calcium oxide content in ash was incresed from 96.06 % to 99.15 %.By Box-Behnken experiments and response surface methodology,the optimal neutrallzation reaction parameters were as follow： liquid-solid ratio is 14.07∶1 mL/g,lactic acid concentration is 6.45 mol/L,the amount of lactic acid is excessive 12.4 % and the reaction temperature is 43 ℃.At these condition,the production of calcium lactate reached its maximum,namely 3.58 g/g CaO,and the recovery ratio of calcium based on eggshell was 96.05 %.Well fitting second-order polynomial equation models between the production of calcium lactate and neutrallzation reaction parameters were successfully established（R2=0.921 1）.The difference between predicted value and actual value was very small.The conten of calcium lactate in production was 99.85 %,and the production was up to the pharmacopoeia and food quality standards.
出处
《食品研究与开发》
CAS
北大核心
2011年第11期27-31,共5页
Food Research and Development
关键词
鸡蛋壳
二次煅烧法
中和反应
乳酸钙
响应面
eggshell
the double calcination
neutrallzation reaction
calcium lactate
response surface methodology
作者简介
作者简介：严奉伟（1966-），男（汉），教授，博士，从事食品化学方面的教学与科研。
