无毒食品防腐剂丙酸钙的制备  

Preparation of A Food-grade Preservative,Calcium Propionate

作　　者：高新[1] 杨德玉[2] 王小刚[1] 李峰[1] 梅笑冰[1] 范峥[1] 

机构地区：[1]西北大学化工学院,陕西西安710069 [2]西北大学化学与材料科学学院,陕西西安710069

出　　处：《食品科学》2009年第16期89-93,共5页Food Science

摘　　要：以牡蛎壳为原料,采用常温常压直接法制备无毒食品防腐剂丙酸钙。在对水壳比、壳酸比、反应时间、中和时间等单因素试验的基础上,利用响应面分析法(response surface method,RSM)对影响丙酸钙产品纯度的工艺条件进行优化研究。结果表明,最优条件为牡蛎壳粉粒径为0.149mm、水壳比(水与壳粉质量比)16.7、壳酸比(壳粉与丙酸质量比)1.08、常温反应172min,反应后调节pH7～8、中和时间38min,进行验证实验,丙酸钙的含量达到99.61%。A new technology for producing calcium propionate from oyster shell under normal pressure and temperature was studied. Based on the single factor tests of water/shell ratio, shell-acid ratio, reaction time and neutralization time, the optimum production conditions were determined by response surface methodology （RSM） as follows： particle diameter of oyster shell 0.125 --0.160 mm, water/shell ratio 16.7, shell/acid ratio 1.08, reaction time under normal temperature 172 min, pH of solution after reaction adjusted to 7 -- 8, and neutralization time 38 rnin. The verification test showed that the content of calcium propionate reached 99.61%.

关 键 词：牡蛎壳 丙酸钙 响应面分析法 

分 类 号：TS202.3[轻工技术与工程—食品科学]