文献类型：期刊文献

中文题名：鸡蛋壳制备乳酸钙的工艺优化

英文题名：Optimization of calcium lactate preparation from eggshells

作者：全沁果[1,2];杨明[1];王淼[1];卢嘉[1];范蓓[1];李承勇[2]

机构：[1]中国农业科学院农产品加工研究所/农业部农产品加工质量安全风险评估实验室/农业部农产品加工综合性重点实验室,北京100193;[2]广东海洋大学食品科技学院,湛江524088

年份：2016

卷号：27

期号：12

起止页码：143

中文期刊名：中国食品添加剂

外文期刊名：China Food Additives

收录：CSTPCD、、北大核心2014、北大核心

基金：国家自然科学基金青年基金(21405024);公益性行业(农业)科研专项(NO.201303084);广东省公益研究与能力;建设专项资金(2014A020212683)资助

语种：中文

中文关键词：鸡蛋壳;乳酸钙;工艺优化

外文关键词：eggshells; calcium lactate; response surface methodology（RSM）

中文摘要：以废弃的鸡蛋壳为原料,探讨氢氧化钠质量分数、固液比、反应温度、反应时间对鸡蛋壳脱膜效果的影响。同时研究超声时间、中和温度、中和时间和乳酸用量对鸡蛋壳乳酸钙转化率的影响。结果表明,蛋壳脱膜的最适条件为:氢氧化钠质量分数5.5%,固液比1∶12(g/m L),反应温度85℃,反应时间为60min,此条件下蛋壳脱膜率可达85.09%;鸡蛋壳乳酸钙转化的最适条件为:乳酸用量10.6m L,超声时间9min,中和温度为36.2℃,中和时间为99.0min,此条件下乳酸钙转化率达(96.50±2.50)%。超声波辅助与常规方法比较,耗能较少,转化效率较高,且试验结果与预测模型相近,可作为鸡蛋壳制备乳酸钙的一种有效方法。

外文摘要：Key factors in removing membrane from eggshells,such as mass fraction of sodium hydroxide,solidliquid ratio,reaction time and temperature were studied. The effects of ultrasonic time,neutralization temperature,neutralization time and lactic acid content on the conversion rate of calcium lactate were studied. The optimal eggshell removing conditions were ：mass percentage of sodium hydroxide 5.5% and solid-liquid ratio 1 ∶ 12（g/m L）. The best reaction time and temperature for neutralization were 60 min and 85℃,respectively. The optimal calcium lactate synthesis conditions were ：ultrasound assisted pretreatment time 9min,neutralization temperature 36.2℃,neutralization time 99.0 min. Under the above conditions,the lactic acid conversion rate was（96.50±2.50）%. Compared with tradional preparation method,the ultrasonic assisted preparation use less energy and with high conversion rate. The results were very close to the expectation. Therefore,the ultrasonic assisted method is an effective way of preparing calcium lactate from eggshells.