响应面优化超声辅助花蛤壳丙酸钙的制备工艺研究
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摘要
以花蛤壳为原料,采用响应面法对超声辅助花蛤壳丙酸钙的制备工艺进行了优化。在单因素试验的基础上,以丙酸钙产率为响应值,选取超声时间、超声温度、液固比和酸壳比为自变量,利用Box-Behnken设计和响应面法对各自变量及其交互作用对丙酸钙产率的影响进行了研究,得到了四元二次多项式回归方程模型。超声辅助制备花蛤壳丙酸钙的最佳工艺条件为:超声时间120 min、超声温度71℃、液固比18.3 mL/g和酸壳比1.8 mL/g,在此条件下测得丙酸钙产率为93.95%,与预测值(94.07%)相比,其相对误差为0.13%,说明响应面优化超声辅助制备花蛤壳丙酸钙的工艺参数具有较高的准确性和有效性,该方法可用于花蛤壳丙酸钙制备工艺的优化。
The preparation process of ultrasonic-assisted clam shells calcium propionate was optimized using the response surface methodology. On the basis of single factor experiment, setting the factors the ultrasonic time,ultrasonic temperature, liquid-solid ratio and acid-shell ratio as independent variables, the calcium propionate yield as the response value, the effects of the factors and their interaction on the yield of calcium propionate were studied by the Box-Behnken design and response surface methodology, and a quadratic quadratic polynomial regression equation model was obtained. The optimum conditions for the preparation process were as follows:ultrasonic time of 120 min, ultrasonic temperature of 71 ℃, liquid-solid ratio of 18.3 mL/g and acid-shell ratio of1.8 m L/g. Under these conditions, the yield of calcium propionate was 93.95% with a relative error of 0.13%compared with the predicted value(94.07%), which indicated that the optimization of ultrasonic assisted preparation of calcium propionate had high accuracy and effectiveness by the response surface methodology, it can be used for optimization of the preparation process of the clam shells calcium propionate.
The preparation process of ultrasonic-assisted clam shells calcium propionate was optimized using the response surface methodology. On the basis of single factor experiment, setting the factors the ultrasonic time,ultrasonic temperature, liquid-solid ratio and acid-shell ratio as independent variables, the calcium propionate yield as the response value, the effects of the factors and their interaction on the yield of calcium propionate were studied by the Box-Behnken design and response surface methodology, and a quadratic quadratic polynomial regression equation model was obtained. The optimum conditions for the preparation process were as follows:ultrasonic time of 120 min, ultrasonic temperature of 71 ℃, liquid-solid ratio of 18.3 mL/g and acid-shell ratio of1.8 m L/g. Under these conditions, the yield of calcium propionate was 93.95% with a relative error of 0.13%compared with the predicted value(94.07%), which indicated that the optimization of ultrasonic assisted preparation of calcium propionate had high accuracy and effectiveness by the response surface methodology, it can be used for optimization of the preparation process of the clam shells calcium propionate.
引文
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[2]史文军,万夕和,王李宝,等.以废弃花蛤贝壳制备柠檬酸钙的工艺优化研究[J].中国饲料,2016,27(9):19-22.
[3]赖谱富.利用花蛤壳制备乳酸钙的新工艺研究[D].福州:福建农林大学,2009.
[4]Mirshekari A,Madani B,Golding J B.Suitability of combination of calcium propionate and chitosan for preserving minimally processed banana quality[J].Journal of the Science of Food and Agriculture,2017,97(11):3706-3711.
[5]陈聪,刘淇,魏玉西,等.牡蛎壳丙酸钙的非煅烧法制备工艺及其抑菌活性研究[J].食品工业科技,2010(3):245-247.
[6]Li T,Lorenz H,Seidel M A.Solubility study and thermal stability analysis of calcium propionate[J].Chemical Engineering&Technology,2017,40(7):1221-1230.
[7]胡波平,张帆,申高林,等.超声波辅助优化鸭蛋壳中碳酸钙制取丙酸钙工艺研究[J].食品工业科技,2014,35(21):263-268.
[8]Saftner R A,Bai J,Abbott J A,et al.Sanitary dips with calcium propionate,calcium chloride,or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks[J].Postharvest Biology and Technology,2003,29(3):257-269.
[9]高新,杨德玉,王小刚,等.无毒食品防腐剂丙酸钙的制备[J].食品科学,2009,30(16):89-93.
[10]尚军,吴燕燕,李来好,等.合浦珠母贝壳制备碳酸钙、丙酸钙的工艺研究[J].食品工业科技,2010,31(10):272-275.
[11]秦建芳,谭俊民,弓巧娟,等.响应面分析法优化废弃鸡蛋壳制备丙酸钙[[J].食品研究与开发,2014,35(2):39-42.
[12]陈建福,林洵,林萍萍,等.响应面法优化白兰叶总黄酮的提取工艺研究[J].井冈山大学学报:自然科学版,2016,37(6):30-35.