牛骨中钙离子化的研究  

Ionization of Calcium in Cow Bones

作　　者：杨巍[1] 陈文华[1] 成晓瑜[1] 冯平[1] 裴显庆[1] 赵榕[1] 郭文萍[1] 时宏霞[1] 

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《食品科学》2009年第22期217-220,共4页Food Science

基　　金："十一五"国家科技支撑计划重大项目(2006BAD05A16)

摘　　要：以牛骨中的钙为研究对象,采用机械破碎和电解技术相结合的方法,以柠檬酸和乳酸的混合物作为提取溶剂,对离子钙的提取进行研究。运用对比实验、单因素和正交试验进行研究,在水浴温度40～60℃,搅拌速度50～90r/min的条件下,最佳工艺参数为电压20V,处理时间3h,骨与混合酸质量比1:2,其中混合酸为乳酸与柠檬酸,且两者物质的量比1:1,骨粉质量分数2%,最终测得钙溶出率为96.37%。经检测,电解后剩余的骨渣中钙含量为零,可视为基本实现全部钙离子化。本技术具有钙溶出率高、所得的离子化骨矿物质粉体能够完全溶于水,易被肠胃消化吸收等优点,在畜禽骨的综合利用方面又多了一条实用而可靠的途径。In order to study calcium in cow bones,extraction of ionized calcium was conducted by mechanical fragmentation combined with electrolysis technology in the mixed solvent of citric acid and lactic acid.Through the comparison of single factor experiments and orthogonal test,the optimal extraction parameters were 40-60 ℃ of water-bath temperature,50-90 r/min of stirring speed,20 V of voltage,3 h of treatment,1：2 of bone and mixed acid ratio with equal amount of citric acid and lactic acid,2% bone powder concentration.The final calcium extraction rate was 96.37%.No calcium in bone residues was determined after electrolysis,which suggesting the ionization of total calcium.This technology exhibited advantages of high dissolution rate,excellent solubility and fast absorption capability in gastrointestinal tract for ionized calcium,and also provided a practical and reliable method for comprehensive utilization of animal bones.

关 键 词：牛骨 钙溶出率 电解 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]