鸡蛋壳制备丙酸钙的方法分析与研究  

Analysis and Research on the Method of Preparing Calcium Propionate from Egg Shell

作　　者：颜薛宴 徐晓钟 阳科[1] Yan Xue-yan;Xu Xiao-zhong;Yang Ke

机构地区：[1]长沙医学院基础医学院,湖南长沙410219

出　　处：《化工设计通讯》2018年第4期138-138,141,共2页Chemical Engineering Design Communications

基　　金：2016年长沙医学院校级大学生研究性学习和创新性实验计划项目(长医教[2016]52)

摘　　要：丙酸钙凭借安全无毒副作用等优势,在食品市场中作为一类新型食品防腐剂被大规模应用。以蛋壳为原料制备丙酸钙,借助正交试验的方式对其工艺方法与工艺条件进行了较为全面的探讨,以明确制备的最优条件,在强化制备工艺竞争实力以及拓展发展前景方面有所助益。Calcium propionate is widely used as a new type of food preservative in the food market due to its advantages such as safety and nontoxic side effects.In this paper, calcium propionate was prepared from eggshell, and its process and process conditions were discussed in a comprehensive way by means of orthogonal experiment.The optimum conditions of preparation were clarified, and in terms of enhancing the competitive strength of the preparation process and expanding the development prospect Helpful.

关 键 词：蛋壳 丙酸钙 制备工艺 防腐剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]