鸡蛋壳直接中和制取乳酸钙的工艺  

Technology of preparation of calcium lactate from eggshell

作　　者：李逢振[1,2] 马美湖[3] 李彦坡[3] 陈亚泉[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]湖南环境生物职业技术学院生物工程系,衡阳421005 [3]华中农业大学食品科技学院,武汉430070

出　　处：《农业工程学报》2010年第2期370-374,共5页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家948项目(项目编号:2006-G36);国家十一五支撑项目(2006BA05A17)

摘　　要：该文利用鸡蛋壳制取乳酸钙。采用直接中和法,将经过预处理的蛋壳粉碎至一定细度,加入乳酸进行中和反应制取乳酸钙。试验过程中对直接中和反应过程中各影响因素进行了研究探讨,筛选出最佳中和反应条件。并采用了三元线性回归正交试验对试验结果进行了显著性分析。试验结果表明,加入蛋壳粉10g、乳酸18.5mL、蒸馏水100mL,在中和反应温度35℃、反应时间2h的条件下,制取乳酸钙的产率可达79.23%,质量分数达到86.93%。通过这种方法制取乳酸钙,既充分挖掘了鸡蛋壳中潜在的利用价值,又解决了蛋壳造成的环境污染问题。In this paper, calcium lactate was made from eggshell. The eggshell was properly shattered, the lactate was added in to react with eggshell to prepare calcium lactate by direct reaction. The factors in the reaction were studied, and the optimal reaction condition was obtained. The results of regression-orthogonal combination experiment were analyzed by significance analysis. The results showed that the optimum conditions were： adding eggshell powder 10 g, lactic acid 18.5 mL, distilled water 100 mL, and the reaction temperature 35~C, reaction time 2 h, the yield of calcium lactate can reach 79.23% and the content is 86.93% in the optimal condition. Preparation calcium lactate in this way could not only utilize the potential of the eggshell but also solve the environmental pollution problem caused by the eggshell.

关 键 词：农业废弃物 食品添加剂 工艺 鸡蛋壳 乳酸钙 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]