摘要
本文采用一次煅烧法,研究并改进了以贝壳为原料制备苹果酸钙的工艺条件,并对产品进行了红外和质量检测。结果表明,制备苹果酸钙的较优条件是:在20mL质量浓度为0.10g/mLDL-苹果酸中,加入1.4g煅烧后的贝壳灰分,于60℃条件下中和反应,所得产品的产率为94.35%,纯度为99.18%,且质量指标符合我国钙添加剂的质量标准。
Using one-step calcinations methods, the process conditions of calcium malate preparation with shells were studied. Single factor test and orthogonal test showed that the result showed that the best process conditions were as follows： adding1.4g shell ash into 20mL 0.10 g/mL DL-malic acid at the reaction temperature 60℃, under which the yield and the purity of calcium malate were 94.35% and 99.18%, respectively. IR analysis and quality evaluation of the product showed that the quality of the product was in accordance with the criterions of Chinese regulations for calcium additives.
出处
《现代食品科技》
EI
CAS
2009年第7期790-792,812,共4页
Modern Food Science and Technology
基金
湛江师范学院科研基金资助项目(L0606)
关键词
贝壳
煅烧
苹果酸钙
正交实验
shells
calcination
calcium malate
orthogonal test.
