[1]王岁楼,张平之,王平诸.食品防腐剂丙酸钙合成新工艺及拓宽其应用价值的研究[J].郑州大学学报(工学版),1996,17(04):53-57.
Wang Suitou,Zhang Pingzhi,Wang Pingzhu.Research on the new process of calcium propionate synthesis of food preservatives and broadening its application value[J].Journal of Zhengzhou University (Engineering Science),1996,17(04):53-57.
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食品防腐剂丙酸钙合成新工艺及拓宽其应用价值的研究(
)
《郑州大学学报(工学版)》[ISSN:1671-6833/CN:41-1339/T]
- 卷:
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17卷
- 期数:
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1996年04期
- 页码:
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53-57
- 栏目:
-
- 出版日期:
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1996-04-28
文章信息/Info
- Title:
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Research on the new process of calcium propionate synthesis of food preservatives and broadening its application value
- 作者:
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王岁楼; 张平之; 王平诸
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郑州轻工业学院，郑州粮食学院
- Author(s):
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Wang Suitou; Zhang Pingzhi; Wang Pingzhu
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Zhengzhou Light Industry College, Zhengzhou Institute of Food
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- 关键词:
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丙酸钙; 合成工艺; 食品防腐剂; 食品强化剂
- Keywords:
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Calcium propionate; synthetic process; food preservatives; food reinforcements
- 文献标志码:
-
A
- 摘要:
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提出了以氧化钙为钙剂与丙酸直接合成食品防腐剂丙酸钙的新方法，并从动力学角度出发成功地研究了该方法的最佳合成工艺条件，重点确定了丙酸过量系数和各反应物的最适浓度。同时，为了拓宽其应用范围，对两酸钙用做钙质强化剂的生物利用度和药物动力学也作了初步研究。
- Abstract:
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It proposes a new method of direct synthetic food preservatives with calcium oxide and propionate, and successfully studied the best synthetic process conditions of this method from the perspective of dynamics, and focuses on the most suitable concentration of propionic acid excessive coefficients and reactions. At the same time, in order to broaden the scope of its application, biological utilization and drug dynamics used as calcium composite agents for calcium acid also conducted preliminary research.
更新日期/Last Update:
1900-01-01