利用鸡蛋壳制备柠檬酸钙的工艺研究

Preparation of calcium citrate from egg shell

以鸡蛋壳为原料进行壳膜分离,经高温煅烧后CaCO_3分解为CaO,加入柠檬酸,通过对石灰乳质量分数、反应时间、反应温度、柠檬酸用量对柠檬酸钙产率的影响研究,确定了在石灰乳质量分数为7%、反应时间为70 min、反应温度为60℃、柠檬酸的用量为60 mL时,柠檬酸钙平均产率为82.97%。

The shell was separated from egg shell by high temperature calcination CaCO3 then decomposed into CaO, and citric acid was added. By studying the effect of lime milk concentration, reaction time, reaction temperature and citric acid dosage on calcium citrate yield, the average yield of calcium citrate was 82.97% at 7% lime milk concentration, 70 min, 60 ℃ and 60 mL citric acid dosage.