利用鸡蛋壳中碳酸钙制备高纯度乙酸钙的工艺条件优化  

Optimization of the Preparation Process for High-purity Calcium Acetate from Eggshells

作　　者：李彦坡[1] 马美湖[1] 李逢振[2] 陈亚泉[3] 

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

出　　处：《食品科学》2010年第18期77-81,共5页Food Science

基　　金：国家"948"项目(2006-G36);"十一五"国家科技支撑计划项目(2006BAD05A17)

摘　　要：利用鸡蛋壳粉与乙酸溶液直接反应,制取产品乙酸钙。采用四因素二次通用旋转组合试验设计得出乙酸与蛋壳粉反应的回归方程,探讨各因素间的相互作用,并对有交互作用的乙酸浓度和反应温度、乙酸浓度和反应时间与乙酸钙产率的关系进行响应面分析,得出蛋壳粉与乙酸反应的最佳条件为乙酸浓度6mol/L、反应温度79.38℃、反应时间5.98h、料液比1:5,实际产率98.48%。通过正交试验优化除镁工艺,最佳工艺参数为温度65℃、时间15min、CaO添加量0.5g,除杂后纯度达99.79%,X-射线衍射对产品进行鉴定,确定为乙酸钙。To utilize waste resource and protect environment,eggshells were processed into calcium acetate by direct reaction with acetic acid.The preparation process for calcium acetate was optimized using a four-factor quadratic general rotary unitized design and response surface methodology.The interactions between acetic acid concentration and reaction temperature or reaction time had significant effect on calcium acetate yield.Acetic acid concentration of 6 mol/L,reaction temperature of 79.38℃,reaction time of 5.98 h and material/liquid ratio of 1：5 were found optimum.Under these optimum conditions,the maximum calcium acetate yield was 98.48%.Orthogonal array design was used to optimize the process for magnesium removal from the prepared product,and the results showed that the optimal process conditions were as follows：CaO amount 0.5 g,reaction temperature 65℃ and reaction time 15 min and the purity of the purified product under these conditions was 99.79%.According to X-ray diffraction analysis,the final product is calcium acetate.

关 键 词：鸡蛋蛋壳 综合利用 乙酸钙 蛋品加工 

分 类 号：S879.3[农业科学—畜牧兽医]