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Position: Home > Articles > Effect of Eggshell Powder on Ca 2+ Content of Lactic Fermentation China Poultry 2002,24 (12)

乳酸发酵中添加蛋壳粉为钙源的研究

作  者:
朱越雄
单  位:
苏州大学生命科学学院
关键词:
蛋壳粉;乳酸发酵;钙离子含量
摘  要:
在乳酸发酵中添加蛋壳粉、CaCO3、CaHPO4、Ca3(PO4)2,并以乙二胺四乙酸二钠容量法检测其中Ca2+含量。结果表明,各种钙源均可在不同程度上提高发酵液中的Ca2+含量,其中添加CaCO3后发酵液的Ca2+含量达到最高,蛋壳粉次之,且蛋壳粉对发酵液中Ca2+的相对增值最显著。同时发酵液中pH及Ca2+含量在发酵过程中呈现出动态变化,Ca2+含量还与发酵温度有关。
译  名:
Effect of Eggshell Powder on Ca 2+ Content of Lactic Fermentation
作  者:
Zhu Yuexiong(Life Science College,Suzhou University,Suzhou215151)
关键词:
eggshell powder;lactic fermentation;Ca 2+ content
摘  要:
The liquors of lactic fermentation was added with eggshell powder,CaCO 3 ,CaHPO 4 and Ca 3 (PO 4)2 ,then the EDTA-Na 2 capacity method was applied for determination of Ca 2+ content.The results showed that the various calcium ad ditives could raise the Ca 2+ content of fermentation liquors in varying degrees,and the effect of eggshell powder was higher than the others.The pH and Ca 2+ content presented dynamic changes in fermentation liquors.Ca 2+ content is also contact with temperature of fermentation.

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