鸡蛋壳制备柠檬酸-苹果酸钙(CCM)的研究  

RESEARCH ON PREPAR ING CALCIUM CITRATE MALATE FROM EGG SHELLS

作　　者：汪之和[1] 施文正[1] 张丽华[1] 

机构地区：[1]上海水产大学食品学院,上海200090

出　　处：《食品研究与开发》2007年第5期62-64,共3页Food Research and Development

基　　金：上海市重点学科建设项目资助(T1102)

摘　　要：介绍了利用鸡蛋壳制取柠檬酸-苹果酸钙(CCM)的原理、步骤和结果,通过实验确定了煅烧工艺、投料比和冻结结晶的较优工艺条件,并对产品CCM的溶解度和金属含量进行了测定。The paper introduces the principle, process, and final result of preparing Calcium Citrate Malate from egg shells. The optimum processing conditions were determined that include calcinations, the proportion of material and the crystallizing method by freezing. At last we determination of the solubility and the other metal content of products.

关 键 词：鸡蛋壳 柠檬酸-苹果酸钙 溶解度 原理 步骤 

分 类 号：TS201.1[轻工技术与工程—食品科学]