用蛋壳制备柠檬酸钙的研究

Study on the Preparation of Calcium Citrate from Egg Shells

以鸡蛋壳为钙源，制备柠檬酸钙并考察了煅烧条件、原料配比、反应物浓度、反应温度、时间等因素对产物收率和纯度的影响。结果表明，在最佳工艺条件下，产品收率可达９５％，纯度大于９７％

It is reported tht the result of using egg shells as calcium source to produce calcium cirtrate. Discussionson the influence on yield and purity by roast conditions, proportion of materials, concentration, temperature and time are listed. The results show that the yield is more than 95% and the purity more than 97% under the optimum conditions.