摘要
对蛋壳粉制备丙酮酸钙的工艺进行了研究,并考查了各反应条件因素对丙酮酸钙产率的影响。得出的最佳工艺条件为:5.6g蛋壳煅烧灰粉后加55mL水和0.08mol丙酮酸、在65℃下搅拌(速度为400r/min)反应时间1h,产率可达95%。
The process of preparation of calcium pyruvate with eggshell was introduced, and effects of some key factors on calcium pyruvate were investigated. Results showed that the best processing technology was as follows： mixing 5.6g calcining ash of eggshell with 55 mL water react and 0.08 mol pyruvic acid, and then reacting at 65℃ for lh with 400 r/rain of shaking speed. Under these conditions, the yield could reach 95%.
出处
《现代食品科技》
EI
CAS
2009年第6期633-635,共3页
Modern Food Science and Technology
基金
湖南省教育厅项目(D06036)
衡阳市科技计划项目(2005KN01-013)
关键词
蛋壳
丙酮酸
丙酮酸钙
eggshell
pyruvic acid
calcium pyruvate
