蛋壳中碳酸钙转化为有机酸钙的研究  

Study on the Transformation of Calcium Carbonate into Organic Calcium from Eggshell

作　　者：李涛[1] 马美湖[1] 蔡朝霞[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《四川食品与发酵》2008年第5期8-12,共5页Sichuan Food and Fermentation

基　　金：国家十一五科技支撑项目(项目编号:2006BAD05A17);国家948项目(项目编号:2006-G36)

摘　　要：我国是世界禽蛋生产和消费第一大国,每年产生大量的蛋壳,蛋壳中含有大量的碳酸钙,但大部分蛋壳都被抛弃,造成严重的环境污染和资源浪费,研究蛋壳中碳酸钙的利用具有及其重大的意义。通过煅烧法和直接反应法可以将蛋壳中的碳酸钙转化为有机酸钙,蛋壳是一种很好的食品级绿色钙源,发展前景广阔。本文论述了近几年来蛋壳制备有机酸钙的研究现状,提出了一些利用蛋壳中碳酸钙转化为有机酸钙的设想,旨在为开发利用蛋壳中碳酸钙提供科学的理论依据。China is the largest egg production and consumption country in the world. There are abundant eggshell resources in our country, which contains amount of calcium carbonate, while most of them has been abandoned, which has caused the environmental pollution and resources waste. It is significant to study the utilization of calcium carbonate in eggshell. The organic calcium can be acquired by two ways： one is to calcine, and the other is to add organic acid into eggshell power directly. The eggshell is a good source of calcium in food, and has broad development prospects. The research status for preparation of organic calcium using eggshell in recent years were discussed, and some presumptions about using eggshell calcium carbonate convert to the organic calcium were pointed out, which aimed to offer the scientific theory for the development and utilization of the eggshell calcium carbonate.

关 键 词：蛋壳 碳酸钙 有机酸钙 

分 类 号：TS209[轻工技术与工程—食品科学]