以鸡蛋壳制备丙酸钙

Orthogonal optimized synthesis of calcium propionate by egg shells

以废弃鸡蛋壳为原料制备食品添加剂丙酸钙,采用正交试验和单因素实验相结合的方法对制备丙酸钙的工艺条件进行了研究。正交试验确定了反应的主要影响因素依次为:反应温度>反应时间,次要因素经统筹考虑后确定固液比1∶10、丙酸用量为理论值的150%。在此基础上单因素试验确定反应的最佳条件为:反应温度60℃,反应时间6.5 h,产率为70.35%。通过原子吸收光谱法测得产品的纯度为96%。

Calcium propionate for food additive was prepared by egg shells.Optimal Conditions for preparation were obtained by orthogonal test and single-factor experiment.The main factors of the reaction were examined by orthogonal experiment.They were as follows： reaction temperature reaction time.Secondary factors were selected as the solid-liquid ratio of 1：10 and the amount of propionic acid 150% of the theoretical value.The best conditions were determined by single-factor test： reaction temperature 60℃,reaction time 6.5h,the yield was 70.35%.The purity of product was 96% by atomic absorption spectrometry.