过氧化钙的制备及其保鲜性能研究  

Study on application in preservation and preparation of calcium peroxide

作　　者：周绿山[1] 向文军[1] 唐涛[1] 钱跃[1] 王芬[1] 

机构地区：[1]四川文理学院化学化工学院,四川达州635000

出　　处：《化学工程师》2016年第7期72-74,共3页Chemical Engineer

基　　金：四川文理学院2015年度大学生科学研究项目(X2015Z019);四川文理学院化学化工学院大学生创新创业训练计划项目(HGXZ2015001)

摘　　要：在室温条件下,以鸡蛋壳为原料,用稀碱溶液处理后,洗涤、干燥、研磨得到鸡蛋壳粉末。用稀盐酸将称量好的鸡蛋壳粉完全溶解,加入计量的氨水和H_2O_2反应制备CaO_2,得到的产品经分析其含量可高达79.21%。通过正交试验得到过氧化钙的最佳制备工艺条件为NH_3·H_2O的用量为8mL,双氧水的用量为25mL,反应时间为30min。将制备得到的CaO_2用于草莓的储存,通过实验可知,CaO_2能较强地抑制草莓的水分流失,延长其保鲜期。At room temperature, eggshell as raw material was soaked with dilute alkali solution, and washed, dried, ground to powder. The weighed eggshell powder was completely dissolved with dilute hydrochloric acid, then ammonia and hydrogen peroxide were added into reactor to get calcium peroxide-the content is up to 79.21%. The orthogonal experiment results shows that the optimum preparation conditions are the amount of ammonia is 8mL, hydrogen peroxide in an amount of 25mL the reaction time is 30min.Calcium peroxide can strongly inhibit the loss of strawberrie water, and extend its storage time.

关 键 词：过氧化钙 鸡蛋壳 正交试验 保鲜 

分 类 号：TQ123.4[化学工程—无机化工] S37[农业科学—农产品加工]