食品工业科技2017，Vol.38Issue(11)：251-254,4.DOI:10.13386/j.issn1002-0306.2017.11.039
牡蛎壳制备柠檬酸钙的工艺研究
Study on the technology of preparation of the calcium citrate from oyster shells
摘要
Abstract
The technology of preparation of the calcium citrate from oyster shells was studied using the yield of calcium citrate as index.Single factor experiments were adopted to explore the influence of hydrochloric acid amount and sodium carbonate amount on the yield of calcium carbonate and citric acid amount,water dosage and crystallization time on the yield of calcium citrate.The results showed that the yield of calcium citrate could reach 92.3％ under the conditions of 1 g of oyster shell powder,20 mL of hydrochloric acid with 1 mol/L and 1.5 g of sodium carbonate.Under this condition,the rate was 91.24％ with 1.5 g of citric acid reacting with calcium carbonate in 15 mL of water,crystallizing under 30 ℃ for 4 h.The process has high yield for calcium citrate prepared by oyster shells,can be applied in practice.关键词
牡蛎壳/柠檬酸/柠檬酸钙Key words
shells/calcium carbonate/calcium citrate分类
轻工纺织引用本文复制引用
邓勤,赖家凤,梁兴唐,王云,石海信..牡蛎壳制备柠檬酸钙的工艺研究[J].食品工业科技,2017,38(11):251-254,4.基金项目
广西高校科学技术研究项目(LX2014451) （LX2014451）
广西高校化学工艺重点学科自主项目(2015KLOG21) （2015KLOG21）
钦州学院校级科研项目(2012XJKY-17B). （2012XJKY-17B）
