摘要
为了改变壳聚糖的溶解性,提供性能更稳定安全的果蔬涂膜保鲜剂,本实验采用氯乙酸途径制备羧甲基壳聚糖,并采用等电点沉降法进行分离,大幅度减少传统方法中有机溶剂用量,制备成本也有所降低。通过单因素和正交实验对羧甲基化反应的条件进行了优化,确定其最佳工艺条件为:壳聚糖用量为2g时,氢氧化钠用量为9g,氯乙酸用量为10g,反应时间5h,反应温度60℃。将该工艺条件下制备的羧甲基壳聚糖配制成不同浓度的保鲜剂,对黄瓜进行涂膜处理,结果表明浓度在1%～2%的羧甲基壳聚糖保鲜剂对黄瓜有良好的保鲜效果。
Chitosan was modified by the way of preparation of chloroacetic acid, and isoelectric point separation settlement, Compared to the method of organic solvent separation settlement,a significant reduction in the organic solvent usage because isoelectric point separation settlement was used in preparation, The reaction conditions were optimized by single factor and orthogonal experiments, The best reaction conditions were as follows,the use of chitosan was 2g, sodium hydroxide was 9g, and chloroacetic acid was lOg,time 5h, reaction temperature 60℃, Products were prepared to the preservative of different concentrations,with which to preservating the cucumbers, The results showed that concentration between 1%-2% had good results,
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第2期201-203,共3页
Science and Technology of Food Industry
关键词
羧甲基壳聚糖
氯乙酸
制备
黄瓜
保鲜
carboxymethyl-chitosan
chloroethanic acid
preparation
cucumbers
preservative
