| 用毛蛤壳制备柠檬酸钙、丙酸钙的研究 |
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| 引用本文： | 刘爱文,陈忻,吴瑞芳.用毛蛤壳制备柠檬酸钙、丙酸钙的研究[J].应用科技,2001,28(11):56-58. |
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| 作者姓名： | 刘爱文 陈忻 吴瑞芳 |
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| 作者单位： | 佛山科学技术学院理学院广东佛山 528000 |
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| 摘 要： | 以海产贝壳（毛蛤壳）作为钙源，制备柠檬酸钙、丙酸钙。考察了燃烧条件对中间产物氧化钙的色泽、收率、纯度的影响，以及反应物浓度、原料配比、反应温度等因素对柠檬酸钙的收率的影响。柠檬酸钙的收率最高可达到91％以上。还考察了丙酸钙作为食品防腐剂在防腐方面的效果。
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| 关 键 词： | 毛蛤壳 氧化钙 柠檬酸钙 丙酸钙 制备 燃烧条件 收率 食品添加剂 食品防腐剂 |
| 文章编号： | 1009-671(2001)11-0056-03 |
| 修稿时间： | 2001年9月2日 |
Study of the Preparation of Calcium Citrate and Calcium Propionate from Clamshell |
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| LIU Ai_wen,CHEN Xin,WU Rui_fang.Study of the Preparation of Calcium Citrate and Calcium Propionate from Clamshell[J].Applied Science and Technology,2001,28(11):56-58. |
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| Authors: | LIU Ai_wen CHEN Xin WU Rui_fang |
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| Abstract: | The result of using clamshell as calcium source to produce calcium citrate and calcium propionate was reported. We researched the effect of roast conditions, proportion of marericals, concentration and temperature on yield. The results show that the yield of calcium citrate is more than 91% under optimum conditions. We also did the research on calcium propionate as preservative in food, and obtained satisfactory result. |
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| Keywords: | clamshell calcium oxide calcium citrate calcium propionate preservative |
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