该文以废弃贻贝壳为原料制取食品级的纳米乳酸钙,将贝壳预处理后与乳酸中和反应生成乳酸钙,在重结晶过程中采用高速剪切结合微量表面活性剂的新方法,控制晶体粒径实现纳米化的同时保持分散性,最终纯化干燥可制得纳米乳酸钙。通过单因素和响应面试验,结合表征分析研究并优化整个过程的工艺条件。结果表明,当剪切速度7 500 r/min、剪切时长240 s、表面活性剂吐温80最终反应浓度20 μL/L时,可制成一种平均粒径为95.1 nm、纯度为99.5%,符合食品级添加剂国标要求的纳米乳酸钙。相较于现有方法,该生产工艺具有成本低、环境友好、产品质量安全可靠等优势。该文研究结果有望为废弃贝壳的综合利用提供一种新的有效途径。
In this paper, nano-calcium lactate of food grade was prepared from waste clam shells. The shell was initially neutralized with lactic acid; then in the process of recrystallization, high-speed shearing combined with a small amount of surfactant was added to control the particle size of calcium lactate crystal to achieve nanocrystallization while maintaining dispersion; finally, purification and drying were carried out to obtain nano-calcium lactate. The optimum preparation conditions were determined by single factor and response surface tests in combination with characterization analysis. The results show that food grade nano-calcium lactate with an average particle diameter of 92.5 nm and purity of 99.5% was prepared meeting with the quality requirements of the national standard of food additives, when the shear rate was 7 500 r/min, the shear time was 240 s, and the surfactant Tween 80 was added at a final concentration of 20 μL/L. Compared with the existing methods for preparing nano calcium lactate, the production process has the advantages of simple steps, low cost, environment friendliness, stable and reliable product quality, and is suitable for large-scale production. The results of this study are expected to provide a new way for the comprehensive utilization of abandoned shells.
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