Method for preparing amino acid chelated calcium by utilizing egg shells

A technology of amino acid and chelated calcium, applied in chemical instruments and methods, cyanide reaction preparation, organic compound preparation, etc., to achieve simple process, high biological potency, and good physical and chemical stability

Inactive Publication Date: 2010-03-03
黄继红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In previous related reports, the patent application No. 03117340.3 disclosed a method for extracting water-soluble organic calcium from poultry eggshells, which is to wash, dry, crush, calcinate, acidolyze, and pickle the poultry eggshells. , impurity removal, drying, and micronization to obtain finished products, which can be used for fruit juice drinks and two calcium nutrition enhancers for brewing vinegar; the patent application with application number 93105973.9 discloses a calcium additive prepared from poultry eggshells and its production method , using fresh poultry eggshells as raw materials, extracting calcium with acetic acid, hydro

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Embodiment 1: Weigh 100g of eggshells, wash and pre-treat; crush 100-600 meshes; add to 500ml of 0.5% lactic acid solution; stir at room temperature for 0.5-3 hours, filter; add sodium hydroxide to the supernatant, Adjust the pH value to 3-6; add 1.2 moL of methionine according to the coordination ratio of 1:2; keep the temperature at 50-80°C, stir for 2 hours, then centrifuge; wash the precipitate with distilled water several times, and dry to obtain the finished product.

Embodiment 2

[0010] Embodiment 2: Weigh 500g of eggshells, wash and pretreat; crush 100-600 mesh; add to 700ml 0.9% gluconic acid solution; stir for 1-5 hours at room temperature, filter; add sodium hydroxide to the supernatant , adjust the pH value to 3-5; add 3.7moL of methionine according to the coordination ratio of 1:1.2; keep the temperature at 50°C-80°C, stir for 3 hours, and centrifuge; wash the precipitate with ethanol several times, and dry the finished product.

Embodiment 3

[0011] Example 3: Weigh 200g of eggshells, wash and pre-treat; pulverize to 100-600 meshes; add to 600ml 1% citric acid solution; stir for 1-5 hours at room temperature, filter; add hydroxide to the supernatant Sodium, adjust the pH value to 4-6; add 1.6moL of glycine according to the coordination ratio of 1:1.5; keep the temperature at 50-80°C, stir for 3 hours, then centrifuge; wash the precipitate with ethanol or distilled water several times, and dry to obtain the finished product.

[0012] The organic acid solution used in the present invention can be gluconic acid, lactic acid or citric acid; the washing solvent used can be water, ethanol, pentane, acetone.

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PUM

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Abstract

The invention discloses a method for preparing amino acid chelated calcium by utilizing egg shells, comprising the following steps: washing egg shells; micronizing; adding the micronized egg shells into organic acid solution; stirring and filtering under the environment of room temperature; adding sodium hydroxide into supernatant fluid and adjusting the pH value to 3-6; adding amino acid according to coordination ratio; standing still and centrifugating after constant temperature; and washing and precipitating for a plurality of times by using solvent and drying to obtain the finished product. The method for preparing amino acid chelated calcium by utilizing egg shells adopts the coordination method, and has simple technology and mild reaction conditions; the obtained product has the advantages of good physical and chemical stability, high biological value and the like; and the method can be used for reinforcer of foods such as milk powders, flour, beverage and the like.

Description

technical field [0001] The invention relates to a method for preparing amino acid chelated calcium, in particular to a method for preparing amino acid chelated calcium by using eggshells, and belongs to the field of food processing. Background technique [0002] Eggs are rich in nutrition and cheap, and are very popular among consumers. More than 4 million tons of eggshells are produced in my country every year. Eggshell is a complete and highly combined biological calcium composed of inorganic substances and organic proteins, which contains an average of 93% calcium carbonate, 1% magnesium carbonate, 3.2% calcium phosphate and magnesium phosphate inorganic substances and 2.8% organic matter, but the utilization rate of eggshells is very low, and most of them are discarded in batches, and the eggshells will quickly deteriorate and breed bacteria. It not only wastes resources, but also pollutes the environment. If the eggshells are used comprehensively, it will not only in...

Claims

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Application Information

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IPC IPC(8): C07C229/76C07C227/14
Inventor 黄继红杨玉萍
Owner 黄继红
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