摘要
为充分利用鸡蛋壳丰富的钙资源,通过单因素与三元正交多项式回归设计相结合的研究方法,构建出超声波法高效制备蛋壳柠檬酸钙的三元正交多项式回归模型,并优化出最佳工艺条件为:蛋壳粉颗粒细度180目、料液比1:60、超声功率700W、超声时间25min、柠檬酸与蛋壳粉的质量比2:1、柠檬酸钙得率可达90.83%。超声波法与传统方法相比,不但提高了蛋壳柠檬酸钙产品得率,而且还克服了柠檬酸钙在制备过程中的凝聚沉淀现象。
In order to make full use of calcium resources in eggshells,a three-factor orthogonal polynomial regression design model was established to extract calcium citrate from eggshells through ultrasonic technology.The optimal extraction parameters were 180-mesh in granule size of eggshell powder,700 W of ultrasonic power,25 min of ultrasonic treatment,2：1 of critic acid and eggshell powder ratio.The extraction rate of calcium citrate was 90.83% under this optimal condition.Compared with traditional extraction methods,ultrasonic technology not only increased extraction rate of calcium citrate,but also overcame coagulation precipitation during preparation of calcium citrate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第22期126-131,共6页
Food Science
基金
吉林省科技厅农业重点项目(20050202-7)
吉林大学本科生创新课题
关键词
鸡蛋壳
柠檬酸钙
超声波
原子吸收
正交多项式回归
egg shell
calcium citrate
ultrasonic technology
orthogonal polynomial regression
