响应面法优化鸡蛋壳制备乳酸钙工艺研究  

Optimization of Calcium Lactate Preparation from Eggshells by Response Surface Methodology

作　　者：王佳新 张熙 刘子夜 闫茜 王晓艳 刘美玉 WANG Jiaxin;ZHANG Xi;LIU Ziye;YAN Xi;WANG Xiaoyan;LIU Meiyu(College of Life Science and Food Engineering,Hebei University of Engineering,Handan,Hebei 056038,China;Handan Key Laboratory of Natural Products and Functional Food Development,Handan,Hebei 056038,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]邯郸市天然产物与功能性食品开发重点实验室,河北邯郸056038

出　　处：《农产品加工》2024年第3期48-52,58,共6页Farm Products Processing

基　　金：河北省重点研发计划项目“农业高质量发展关键共性技术攻关专项”(19227127D);邯郸市科技研究与发展计划项目(21422012249);河北省现代农业产业技术体系建设专项资金(HBCT2024260208)。

摘　　要：以废弃鸡蛋壳为原料,采用直接中和法制备乳酸钙,并用Box-behnken四因素三水平响应面试验设计,对乳酸用量、料液比、反应温度和反应时间等4个因素进行优化。结果表明,蛋壳制备乳酸钙的最佳工艺条件为蛋壳粉3 g时,乳酸用量7 mL,料液比1∶15,反应温度47℃,反应时间95 min,在最佳制备条件下乳酸钙的产量最高为5.35 g,为鸡蛋精深加工提供技术支撑。In order to improve the comprehensive utilization of eggs,calcium lactate was prepared by direct neutralization method using waste eggshells as raw material,and four factors including lactic acid dosage,solid-liquid ratio,reaction temperature and reaction time were optimized using a Box-behnken four-factor three-level response surface test design.The results showed that the optimum conditions for the preparation of calcium lactate from eggshells were 7 mL of lactic acid addition,1∶15 of solid-liquid ratio,47℃of reaction temperature and 95 min of reaction time at 3 g of eggshell powder,and the maximum yield of calcium lactate was 5.35 g under the optimum preparation conditions,which provided technical support for the deep processing of eggs.

关 键 词：鸡蛋壳 乳酸钙 制备 响应面 

分 类 号：TS253[轻工技术与工程—农产品加工及贮藏工程]