牡蛎壳及花蛤壳制备柠檬酸-苹果酸钙的研究

The techniques for making calcium citrate-malate (CCM) from oyster and clam shells

介绍了用中药牡蛎壳及花蛤壳制备柠檬酸-苹果酸钙的生产工艺。通过制备工艺的优化及正交实验得到了牡蛎壳及花蛤壳最佳原料比、反应条件及结晶条件。将不同原料制备的CCM进行了比较,此法制备的牡蛎壳CCM产率高,产品的溶解度好。对其它29种微量元素及重金属元素的检验结果表明产品符合中国和美国国家钙添加剂卫生标准。

Techniques for making calcium citrate-malate （CCM） from oyster and clam shells are introduced. After researching the methods for the preparation of CCM from oyster and clam shells, and orthogonal experiments, the best ratio of calcium dioxide from oyster and clam shells to citric and malic acid is achieved. The suitable reaction temperature and time are obtained . The optimum crystallization condition is reached .Other material resources are compared for the preparations of CCM. Using the above conditions, it was found that the productivity of CCM from oysters is higher than that from the clam shells. However, the solubilities of both types of CCM are excellent. The amounts of the 29 trace and heavy elements in oyster CCM are in accordance with the criterions of Chinese and US government regulations for calcium additives.