用蛋壳制备柠檬酸-苹果酸钙的研究

Study on the Preparation of Calcium Citrate Malic from Egg Shells

介绍了1种利用蛋壳制备新型钙营养强化剂柠檬酸-苹果酸钙的方法。考察了蛋壳前期处理方法、煅烧条件、结晶方式等因素对产品产率及溶解度的影响。在结晶过程中引入冷冻法,结果表明,在-18℃下低温结晶对柠檬酸-苹果酸钙的产率及溶解度均有提高。用正交实验确定了反应时间为2h,反应温度为50℃,加水量为50mL,物质的量配比为n(蛋壳灰分):n(柠檬酸):n(苹果酸)=5:2:4的工艺条件,用该方法生产的产品产率可达到94.5％以上,并对产品进行了质量检验。

Introducing a method of using egg shells to produce a new type of nutritional agent citrate -malate calcium. Explores the effects on productivity and solubility,and the factors such as the fore-term processing method, burning conditions and ways of crystallization. The freezing method is employed in the crystallization process. The result shows an improvement in both production rate and solubility of citrate-malate calcium when the crystallization takes place under-18℃. The crossingtest experiment determines the reaction time to be 2 h,reaction temperature 50℃,water 50 mL,the ratio of egg shell ash,citric acid and malic acid 5 : 2 :4. The production rate of this method can be up to 94. 5%, with the quality verified.