贝壳源纳米乳酸钙的制备与表征

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7500 r/min、剪切时长240 s、表面活性剂吐温80最终反应浓度20μL/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。

Preparation and characterization of shell-source nano-calcium lactate

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 7500 r/min,the shear time was 240 s,and the surfactant Tween 80 was added at a final concentration of 20μL/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.