超声辅助牡蛎壳制备乳酸钙的工艺优化

Process optimization of Ultrasonic-assisted Preparation of Calcium Lactate from Oyster Shell

为了充分利用牡蛎壳资源,实现变废为宝,采用超声波辅助牡蛎壳制备食品添加剂乳酸钙,并对其工艺进行优化。以乳酸钙产率和含量为考察指标,通过单因素试验研究酸料比、液料比、超声温度、超声时间四因素对牡蛎壳制备乳酸钙产率和含量的影响;在单因素试验基础上,结合正交试验优化超声波辅助牡蛎壳制备乳酸钙的最佳工艺条件。结果表明:各因素对乳酸钙产率和含量的影响大小依次为酸料比、液料比、超声时间、超声温度,超声波辅助牡蛎壳制备乳酸钙的最优工艺条件为酸料比1.6∶1、液料比12.5∶1、超声温度65℃、时间45 min。在此最佳工艺条件下制备乳酸钙的产率和含量分别为(72.81±1.47)%和(84.79±0.88)%。说明牡蛎壳采用此最佳工艺条件制备乳酸钙的产率和含量高,且操作方法简单,可在生产上推广应用。

In order to make full use of oyster shell resources and turn waste into treasure,the ultrasonic-assisted preparation of calcium lactate as a food additive from oyster shell was studied in this paper,and the technology was also optimized.By taking the yield and content of calcium lactate as the indexes of evaluation,the effect of four factors including the acid-solid ratio,liquid-solid ratio,ultrasonic temperature and ultrasonic time on the yield and content of calcium lactate prepared from oyster shell was studied by using the single factor experiment.On the basis of the single factor experiment,combined with the orthogonal experiment,the optimal process conditions for the ultrasonic-assisted preparation of calcium lactate from oyster shell were optimized.The results showed that the effect of each factor on the yield and content of calcium lactate was the acid-solid ratio,liquid-solid ratio,ultrasonic time and ultrasonic temperature in order.The optimum process conditions the ultrasonic-assisted preparation of calcium lactate from oyster shell were as follows:acid-solid ratio of 1.6∶1,liquid-solid of 12.5∶1,ultrasonic temperature of 65℃,ultrasonic time of 45 min.Under the optimum process conditions,the yield and content of calcium lactate prepared were(72.81±1.47)%and(84.79±0.88)%respectively,showing that the yield and content of calcium lactate prepared from oyster shell under the optimum process conditions were high,and the operation method was simple,which could be popularized and applied in the production.