摘要
研究了用微波加热（2450MHz700w）将甲壳素与45％NaOH溶液进行反应。此法比常规水浴加热法较大地缩短了碱处理时间，制备的壳聚精，其脱乙酰化度、糖度均较常规水浴加热法高，且随着DD值的增加，其粘度有所下降。并对脱乙酰化度的测定方法作了比较。
Preparation of chitosan by microwave heating (2450MHz 700w)was investi-gated. The chitosan was produced from the reaction of cllitin with 45% NaOH aqueous solu-tion. Heat was then applied to bring the reaction mixture to a temperature of 100℃ and stir-ring at this temperature was discDntinuted for 80minutes. The preparative time by Mw heat-ing was considerably shortened as compared with the ordinary method by water bath at85℃,further the degree of deacetylation (DD) >8O% and viscosity (3. 80～ 9. 00Pa. s) ofchitosan was higher than that of chitosan preparted by water bath and viscosity decreased ac-cording to the increase of (DD). Comparison of the degree of deacetylation determined forchitosan samples by various methods.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1997年第2期39-41,共3页
Food and Fermentation Industries
关键词
微波辐射能
壳聚糖
制备
性能
microwave radiation energy,chitosan .chitin, deacetylation
