【摘要】 目的:探讨蛤壳最佳煅制温度。方法:对一系列不同煅制温度的样品进行性状、得率、水浸出物、总钙、水煎液中Ca2+含量及水煎液pH综合分析。结果:不同煅制温度对蛤壳的质量有一定影响,最佳为700～800℃。结论:为优选蛤壳煅制工艺提供了一定依据。更多还原

【Abstract】 To explore the bese clam-shell system temperature calcined.Method:To analya a series of different samples calcined temperature of the system traits,yield,water extract,total calcium,decotion of Ca2 + content and pH.Result:Different calcined temperature on the clam-shell system,the quality have some influence,the best for 700～800 ℃.Conclusion:Wroughted the craft for the optimal clamshell to provide the basis.更多还原