牡蛎壳制备柠檬酸钙的工艺研究

Study on the technology of preparation of the calcium citrate from oyster shells

摘要: 以柠檬酸钙产率为指标研究牡蛎壳制备柠檬酸钙的工艺,通过单因素实验探讨盐酸用量、碳酸钠用量对碳酸钙得率的影响及柠檬酸用量、水用量和结晶时间等因素对柠檬酸钙产率的影响。结果表明:1 g牡蛎壳粉在20 m L1 mol/L盐酸、1.5 g碳酸钠的条件下制备的碳酸钙得率最佳,达到92.3%;在此条件下,1.5 g柠檬酸与碳酸钙在15 m L水中反应,30℃下结晶4 h,柠檬酸钙的产率为91.24%。说明牡蛎壳用此工艺制备柠檬酸钙产率高,可实际应用。

Abstract: The technology of preparation of the calcium citrate from oyster shells was studied using the yield of calcium citrate as index.Single factor experiments were adopted to explore the influence of hydrochloric acid amount and sodium carbonate amount on the yield of calcium carbonate and citric acid amount, water dosage and crystallization time on the yield of calcium citrate.The results showed that the yield of calcium citrate could reach 92.3% under the conditions of 1 g of oyster shell powder, 20 m L of hydrochloric acid with 1 mol/L and 1.5 g of sodium carbonate.Under this condition, the rate was 91.24% with1.5 g of citric acid reacting with calcium carbonate in 15 m L of water, crystallizing under 30 ℃ for 4 h. The process has high yield for calcium citrate prepared by oyster shells, can be applied in practice.