用毛蛤壳制备柠檬酸钙、丙酸钙的研究

Study of the Preparation of Calcium Citrate and Calcium Propionate from Clamshell

以海产贝壳 (毛蛤壳 )作为钙源 ,制备柠檬酸钙、丙酸钙。考察了煅烧条件对中间产物氧化钙的色泽、收率、纯度的影响 ,以及反应物浓度、原料配比、反应温度等因素对柠檬酸钙的收率的影响。柠檬酸钙的收率最高可达到 91%以上。还考察了丙酸钙作为食品防腐剂在防腐方面的效果。

The result of using clamshell as calcium source to produce calcium citrate and calcium propionate was reported. We researched the effect of roast conditions, proportion of marericals, concentration and temperature on yield. The results show that the yield of calcium citrate is more than 91% under optimum conditions. We also did the research on calcium propionate as preservative in food, and obtained satisfactory result.