摘要
酸钙是我国近几年发展起来的一种新型食品防腐剂，它对霉菌、好气性芽胞杆菌、革兰氏阴性菌有很好的杀灭作用，而对酵母菌无害，而且对人体无毒、无副作用，还可以抑制黄曲霉素的产生，因而广泛用于面包、糕点等食品的防腐。据联合国粮农组织和世界卫生组织（ＦＡＯ／ＷＨ...
The method of preparation of calcium propionate with eggshell was studied.The best condition of seperating eggshell and eggmembrance was studied:20ml HCl(12mol·L -1 ) and 150ml H 2O were necessary for 50g eggshell,the optimum condition was 40℃ and 60min for immersing while,the yield of eggshell was 92.4%,the yield of eggmembrance was 3.6%.The best condition of preparation of calcium propionate with eggshell and propionic acid was found by orthogonal design test.It was found that T =70℃, t =2.5h,eggshell:propinic acid=1∶1.5,the preferable amount of water was 4.0ml per 1.0g propionic acid while the yield of calcium propionate was 56.2%.
出处
《化学研究与应用》
CAS
CSCD
1999年第1期105-107,共3页
Chemical Research and Application
关键词
蛋壳
丙酸钙
防腐剂
制备
食品
Eggshell, Calcium propionate, Preservative
