摘要
目的:比较牡蛎壳与煅制牡蛎壳化学成分的差异。方法:采用热分析技术研究牡蛎壳在不同升温速率下的热解特性,运用红外、元素分析和凯氏定氮法等手段分析了牡蛎壳与煅制牡蛎壳化学成分的差异。结果:牡蛎壳反应动力学符合一级反应模型,活化能均值为125.40 kJ·mol-1。牡蛎壳与煅制牡蛎壳的钙含量分别为34.59%,35.1%,氮含量分别为0.037 4%,0.011 6%;红外分析表明牡蛎壳与煅制牡蛎壳均含有CO2-3的透射峰,但是煅制牡蛎壳中1 702 cm-1处C-N键透射峰强度明显减弱。结论:牡蛎壳与煅制牡蛎壳化学成分之间存在着差异,煅制牡蛎壳中和胃酸效果较强。
Objective： Comparison the chemical composition of oyster shell and calcined oyster shell. Method： Using the thermal analysis technology to study the pyrolysis of oyster shell under different heating rates and applying infrared radiation （IR） , elemental analysis and Kjeldahl method to analyses the chemical composition difference of oyster shell and calcined oyster shell. Result： Oyster shell reaction kinetics is in accordance with the first-order reaction model and the activation energy is 125.40 kJ · mool-1. The calcium content of oyster shell and calcined oyster shell are respectively 34.59% and 35.1% and the nitrogen content are 0. 037 4% and 0. 011 6%. The IR analysis shows that the transmission peak of oyster shell and calcined oyster shell contains CO2/3- , but the calcined oyster shell is in peak intensity at 1 702 cm-1 of the C-N key transmission. Conclusion： There has chemical composition difference between the oyster shell and calcined oyster shell . The calcined oyster shell has better effect in gastric acid neutralization.
出处
《中国实验方剂学杂志》
CAS
北大核心
2014年第12期110-114,共5页
Chinese Journal of Experimental Traditional Medical Formulae
基金
山西省科技攻关项目(20130313015-2)
关键词
牡蛎壳
煅制牡蛎壳
中和胃酸
蛋白质
oyster shell
calcined oyster shell
gastric acid neutralization
protein
