以蚝壳粉为钙源制备复合必需氨基酸螯合钙的工艺研究  

Preparation of calcium chelated with essential amino acids using oyster shell powder as calcium source

作　　者：郑洁敏 杜冰[1] ZHENG Jiemin;DU Bing(College of Food Science,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《食品与发酵工业》2024年第18期273-278,共6页Food and Fermentation Industries

摘　　要：利用废弃蚝壳为原料,通过酸水解法制备可溶性钙,再采用水体系合成法制备复合必需氨基酸螯合钙,以螯合率为评价指标,利用单因素试验和正交试验优化工艺。结果表明,最佳的酸解条件为0.1 g生蚝壳粉加入2.5 mL浓度为1.25 mol/L的盐酸,酸解时间为22 min,温度为70℃,此时的可溶性钙得率为291.63 mg/g;氨基酸螯合钙的最佳工艺条件为复合氨基酸溶液与酸解液的体积比为5∶2,在温度75℃,pH 8的条件下反应45 min,此条件下最佳的螯合率为80.85%。该研究为生蚝壳的高值化利用及复合必需氨基酸的生产提供了新的研究思路。Using waste oyster shells as raw materials,soluble calcium was prepared by acid hydrolysis,and then calcium chelated with compound essential amino acids was prepared by aqueous system synthesis,and the process was optimized by using one-way and orthogonal experiments with chelating rate as the evaluation index.Results showed that the optimal acid digestion condition was 0.1 g of oyster shell powder added with 2.5 mL of hydrochloric acid with a concentration of 1.25 mol/L,the acid digestion time was 22 min,the temperature was 70℃,and the yield of soluble calcium was 291.63 mg/g.The optimal process condition of calcium amino acid chelate was the volume ratio of compound amino acid solution to the acid solution was 5∶2,the reaction was carried out under the conditions of temperature of 75℃and pH 8 for 45 min.The best chelating rate under this condition was 80.85%.This study provides a new research idea for the high-value utilisation of oyster shells and the production of essential amino acids.

关 键 词：生蚝壳 必需氨基酸 氨基酸螯合钙 螯合率 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]