作 者：
吴文锦;杜金平;熊光权;李新;丁安子;孙静;乔宇;廖李;汪兰
单 位：
湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心农产品加工分中心
摘 要：
试验以鸭蛋壳为原料,在真空环境中采用直接中和法制备乳酸钙。在单因素试验的基础上,选固液比、反应温度和时间3个因素进行中心组合试验,建立乳酸钙产率的二次回归方程,通过响应面分析及岭嵴分析得到最佳制备工艺条件为蛋壳粉粒度100目,蛋壳过料量30%,固液比1∶11,反应温度44℃,反应时间2.3 h,在此条件下乳酸钙产率达到最高,为75.56%,与预测值73.773 4%接近,乳酸钙结晶在浓缩体积在60%时为最佳。
译 名：
Preparing Calcium Lactate from Eggshell in Vacuum
作 者：
WU Wen-jin;DU Jin-ping;XIONG Guang-quan;LI Xin;DING An-zi;SUN Jing;QIAO Yu;LIAO Li;WANG Lan;Research Institute of Agricultural Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Sciences/Agricultural Products Processing Subcenter of Hubei Agricultural Science&Technology Innovation Center;
关键词：
eggshell;;neutralization reaction;;calcium lactate
摘 要：
Calcium lactate was made from eggshell in vacuum. The lactate was added in to react with eggshell to prepare calcium lactate by direct reaction. According to the single-factor experiments, three levels of the factors including solid-liquid ratio, extraction temperature and time were selected to establish a quadric regression equation for describing the yield of calcium lactate. Through response surface analysis, the optimal extraction conditions were eggshell particle size of 100,excessive rate of eggshell 30%, solid-liquid ratio of 1:10.5, extraction temperature of 44.2 ℃ and time of 2.3 h. Under the optimal conditions highest yield of calcium lactate with estimated and verified value was 73.77% and 75.56%, respectively. It is found the end product from calcium lactate solution was best when the concentrated volume percentage was 60%.
