花蛤壳基丙酸钙的水热法制备工艺研究
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摘要
以花蛤壳为原料,采用水热法制备了丙酸钙.在单因素的基础上,研究了液固比、酸壳比、反应时间和反应温度对丙酸钙产率的影响,并通过四因素三水平的响应面试验对制备工艺进行优化.结果表明,最佳的制备工艺为液固比21 mL/g、酸壳比1. 85 mL/g、反应时间184 min和反应温度76℃,在此条件下,丙酸钙产率为96. 15%,与预测值相对误差为0. 56%,说明该回归方程具有较高的准确性与可行性,可用于丙酸钙水热法制备工艺的优化.
Calcium propionate was prepared by hydrothermal method using clam shells as raw material. On the basis of single factor, the effects of liquid-solid ratio, acid-shell ratio, reaction time and temperature on the yield of calcium propionate were studied, and the preparation process was optimized by a four-factor and three-level response surface e xperiment. The results showed that the best preparation process was liquid-solid ratio 21 mL/g, acid-shell ratio 1. 85 mL/g,reaction time 184 min and temperature 76 °C. Under the condition, the yield of calcium propionate was 96. 15%. The relative error was 0. 56% compare to the predicted value, which indicated that the regression equation had high accuracy and feasibility and can be used for the optimization of the hydrothermal preparation process of calcium propionate.
Calcium propionate was prepared by hydrothermal method using clam shells as raw material. On the basis of single factor, the effects of liquid-solid ratio, acid-shell ratio, reaction time and temperature on the yield of calcium propionate were studied, and the preparation process was optimized by a four-factor and three-level response surface e xperiment. The results showed that the best preparation process was liquid-solid ratio 21 mL/g, acid-shell ratio 1. 85 mL/g,reaction time 184 min and temperature 76 °C. Under the condition, the yield of calcium propionate was 96. 15%. The relative error was 0. 56% compare to the predicted value, which indicated that the regression equation had high accuracy and feasibility and can be used for the optimization of the hydrothermal preparation process of calcium propionate.
引文
[1]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.
[2] Sun C, Qiu J, Zhang Z, et al. Characterization of Citric Acid-Modified Clam Shells and Application for Aqueous Lead(II)Removal[J]. Water Air&Soil Pollution, 2016, 227(9):1-11.
[3] 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.
[4] Li T, Lorenz H, Seidel-Morgenstern A. Solubility Study and Thermal Stability Analysis of Calcium Propionate[J]. Chemical Engineering&Technology, 2017, 40(7):1221-1230.
[5]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.
[6]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.
[7]陈雪,孙超,赵玉娥.以蛋壳为原料用水热法制备丙酸钙的工艺研究[J].畜牧与饲料科学, 2010, 31(1):1-2.
[8]李涛,马美湖,蔡朝霞,等.废弃鸡蛋壳中碳酸钙制取丙酸钙的工艺条件[J].环境化学, 2010, 29(3):508-512.
[9]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.
[10] 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.
[11]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.
[2] Sun C, Qiu J, Zhang Z, et al. Characterization of Citric Acid-Modified Clam Shells and Application for Aqueous Lead(II)Removal[J]. Water Air&Soil Pollution, 2016, 227(9):1-11.
[3] 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.
[4] Li T, Lorenz H, Seidel-Morgenstern A. Solubility Study and Thermal Stability Analysis of Calcium Propionate[J]. Chemical Engineering&Technology, 2017, 40(7):1221-1230.
[5]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.
[6]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.
[7]陈雪,孙超,赵玉娥.以蛋壳为原料用水热法制备丙酸钙的工艺研究[J].畜牧与饲料科学, 2010, 31(1):1-2.
[8]李涛,马美湖,蔡朝霞,等.废弃鸡蛋壳中碳酸钙制取丙酸钙的工艺条件[J].环境化学, 2010, 29(3):508-512.
[9]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.
[10] 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.
[11]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.