摘要
蛋壳中蕴含着大量的碳酸钙,是一种优良的绿色钙源,具有较高的利用价值。通过一系列的加工处理可以将蛋壳中的碳酸钙转化制取各种有机酸钙,这些有机酸钙可以用作医药行业的钙强化剂和食品加工行业所需的食品添加剂等。综述了国内外有关蛋壳中碳酸钙转化制取有机酸钙的研究现状,介绍了主要的转化方法,为进一步开发利用蛋壳资源提供科学依据。
The eggshell contains a lot of calcium carbonate. It can be considered a good and natural source of calcium carbonate and has high utilization value. The calcium carbonate of eggshell could be made into organic calcium through a series of machining process, the organic acid calcium could be used as required by the pharmaceutical industry of calcium supplements and food processing industries, food additives and so on. The present situation of the research on the transformation of calcium carbonate into the eggshell in the domestic and abroad was summarized, and the main methods of transformation were introduced.
出处
《湖北农业科学》
2016年第15期3955-3957,共3页
Hubei Agricultural Sciences
基金
湖南省教育厅科学研究项目(13C248)
关键词
蛋壳
转化制取
有机酸钙
eggshell
transformation
organic calcium
