超声波法制备蛋壳柠檬酸钙的工艺研究  

Preparation of Calcium Citrate from Eggshells by Ultrasonic Method

作　　者：林松毅[1] 魏巍[1] 赵颂宁[1] 罗姗姗[1] 李秋杰[1] 刘静波[1] 

机构地区：[1]吉林大学军需科技学院营养与功能食品研究室,吉林长春130062

出　　处：《食品科学》2009年第22期126-131,共6页Food Science

基　　金：吉林省科技厅农业重点项目(20050202-7);吉林大学本科生创新课题

摘　　要：为充分利用鸡蛋壳丰富的钙资源,通过单因素与三元正交多项式回归设计相结合的研究方法,构建出超声波法高效制备蛋壳柠檬酸钙的三元正交多项式回归模型,并优化出最佳工艺条件为:蛋壳粉颗粒细度180目、料液比1:60、超声功率700W、超声时间25min、柠檬酸与蛋壳粉的质量比2:1、柠檬酸钙得率可达90.83%。超声波法与传统方法相比,不但提高了蛋壳柠檬酸钙产品得率,而且还克服了柠檬酸钙在制备过程中的凝聚沉淀现象。In order to make full use of calcium resources in eggshells,a three-factor orthogonal polynomial regression design model was established to extract calcium citrate from eggshells through ultrasonic technology.The optimal extraction parameters were 180-mesh in granule size of eggshell powder,700 W of ultrasonic power,25 min of ultrasonic treatment,2：1 of critic acid and eggshell powder ratio.The extraction rate of calcium citrate was 90.83% under this optimal condition.Compared with traditional extraction methods,ultrasonic technology not only increased extraction rate of calcium citrate,but also overcame coagulation precipitation during preparation of calcium citrate.

关 键 词：鸡蛋壳 柠檬酸钙 超声波 原子吸收 正交多项式回归 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]