Overview
Calcium lactate, white granules or powder, easily soluble in hot water, insoluble in ethanol, ether or chloroform; it is a good medicine for calcium supplementation and an ideal additive for calcium-fortified food; it can reduce the permeability of capillaries, maintain nerve and muscle It can help prevent and treat various allergic diseases, maintain vigorous energy and physical strength, etc.; it also has the advantages of high solubility, large physiological tolerance, and acid radicals are directly absorbed and metabolized without accumulation; therefore, it is considered It is an extremely ideal calcium substance. It can be used in medicine to treat calcium deficiency and allergic diseases, and can also be used as a coagulant. It is often used as a calcium fortifier in food, and it is an essential calcium supplement for children, the elderly, and pregnant women. It is also often used as a skin hardening agent in fruit and vegetable food processing. As a feed additive in the feed industry, it can increase the output of milk, reduce the shell breaking rate of eggs, and promote the growth of young animals.
Physical and chemical properties: white granule or powder. Virtually odorless. Tasteless. It is slightly weatherable when exposed to the air. It loses water of crystallization at 120°C. Soluble in hot water, soluble in water, insoluble in ethanol, chloroform and ether.
Preparation
1. Egg shell direct neutralization method
(1) Eggshell pretreatment: First, place the eggshells in a cleaning tank and soak them in 20°C clean water for 30 minutes. The ratio of eggshells to water is 1: (2~2.5). Rinse the soaked eggshells with clean water to remove the dirt attached to the eggshells. Then put the cleaned eggshells into a tunnel-type blast dryer at 55° C. for 12 hours. Then the dried eggshells are crushed, passed through a 40-mesh sieve, and stored for later use.
(2) Neutralization reaction: Weigh 10g of eggshell powder and place it in a 250mL beaker. Slowly add a certain amount of lactic acid to react with it. Add 100mL of distilled water into the reaction system three times. In order to prevent overflow, water must be added while adding it. Stir. The temperature of the reaction is controlled by a water bath constant temperature, and the reaction is complete when no more bubbles are produced.
(3) Suction filtration and concentration: After the reaction is complete, raise the temperature to 70°C to dissolve the generated calcium lactate, filter it while hot to obtain the calcium lactate mother liquor, and then heat and concentrate the mother liquor. When the calcium lactate concentration in the mother liquor reaches 145~ When within the range of 155g/L, cool and stand for crystallization for 24h. Separate the crystals and mother liquor. Since the solubility of calcium lactate in water is relatively large, a large amount of calcium lactate remains in the crystallization mother liquor. After concentration, it is crystallized again and the crystals are merged.
(4) Elution and drying: Add an appropriate amount of absolute ethanol to wash the calcium lactate crystals generated by the reaction to remove unreacted lactic acid and other residues attached to the surface. Place the alcohol-washed calcium lactate in an electric blast drying oven and use low-temperature static drying. The drying temperature should not be higher than 80°C for 8 to 12 hours. When the mass fraction of the calcium lactate reduced by heating is 15% to 20%, that is, It can be crushed, sieved, and packaged to obtain white powdered calcium lactate products.
2. Use sea octopus to prepare calcium lactate. The preparation process is as follows:
Take 2.50g of jellyfish powder → place it in an Erlenmeyer flask → add 85% lactic acid → shake well → place it in a constant temperature water bath for reaction → add evaporated water at the same temperature to dilute and wash → filter by suction filtration → place the filtered liquid in a small beaker → Place in a constant temperature water bath and heat to evaporate to about 10 mL → Cool the remaining small amount of solution in a small beaker → Place in a 4°C refrigerator to cool the precipitated crystals → Wash the white crystals with 35 mL of absolute ethanol → Filter → Dry in a constant temperature drying oven at 80°C → White calcium lactate crystals were obtained.
Application
1. It can be used in medicine to treat calcium deficiency, such as tetany, skeletal dysplasia, and rickets; it can also be used for hypocalcemia in patients with chronic renal failure; it can also be used as an auxiliary treatment for allergic diseases and tuberculosis; and Can be used as a coagulant.
2. Food additive, calcium agent used as food nutrition fortifier, used in baby food, dairy products, bread, pastries, candies, soy products, pickles, etc. As a calcium supplement, this product is easier to absorb than other products; use As a buffer and leavening agent for bread and pastries.
3. It is also often used as a skin hardener in fruit and vegetable food processing.
4. As a feed additive in the feed industry, it can increase milk production, reduce the shell breaking rate of eggs, and promote the growth of young livestock.
Usage and dosage Tablets: 0.25g, 05g. oral. Adults take 1-4g each time, children 0.3-0.6g, 2-3 times a day. Vitamin D must be taken together to promote calcium absorption. Calcium mother tablet: 0.5g. It has a sweet taste and is suitable for children. Because it contains less calcium, 1.5 to 2 times the amount of calcium lactate must be used.
Adverse reactions
There may be belching, constipation, abdominal discomfort and so on. Large doses or overdose can cause hypercalcemia, manifested as loss of appetite, nausea, vomiting, constipation, abdominal pain, arrhythmia and bone lime deposition
wait.
Identification test
The calcium salt test (IT-10) and lactate test (IT-20) of the 5% sample solution were positive.
Content analysis
Accurately weigh a sample equivalent to about 350 mg of calcium lactate (C6H10CaO6) and dissolve it in 150 ml of water containing 2 ml of dilute hydrochloric acid test solution (TS-117). Under stirring (preferably with a magnetic stirrer), use a 50ml burette to add about 30ml of 0.05mol/LEDTA disodium, then add 15ml of sodium hydroxide test solution (TS-224) and 300mg of hydroxyphenol blue indicator, and continue to titrate until it turns blue. end. Per ml, 0.05mol/LEDTA disodium is equivalent to 10.91mg of calcium lactate (C6H10CaO6).
usage limit
GB14880-94: Cereals and their products and beverages, 12~24g/kg; infant food, 23~46g/kg.
GB2760-2002 (g/h; the limit of L-calcium lactate and DL-calcium lactate is the same): egg yolk powder 3~5; egg white powder 1.5~2.5; chicken whole egg powder 2.25~3.75; jelly 3~6; soft drinks
1.2～10.4; chewing gum GMP; fried potato chip seasoning 10; fried potato chips 1.
FDA, §184.1207 (2000): no restrictions (GMP).
USDA, §318.7: Product formulation, 0.6%. FAO/WHO (1984): Jams and jelly, orange peel jelly, keep the Ph value at 2.8~3.5, 200mg/kg (calculated as Ca); canned tomatoes, 800mg/kg (diced or flaked), 450mg/kg (Whole package) (calculated as Ca); canned grapefruit, green beans, strawberries, fruit salads, etc. 350 mg/kg (calculated as Ca); pickled cucumbers 250 mg/kg; cold drinks, edible caseinate, according to GMP.
As a calcium fortifier, it can be used in bread, other confectionary products, wheat flour, milk powder, tofu, fermented soybean paste, pickled vegetables, etc. Its absorption rate is the best among calcium supplements. Used as a buffer and leavening agent for bread and cakes (0.25% dosage).
In addition, the maximum dosage prescribed by Japan is 7.7% (≤1% in terms of calcium).
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