摘要
研究了以甲壳素为原料制备氨基葡萄糖盐酸盐的工艺条件：采用3．5h的水解时间；在90℃进行水解；盐酸的浓度为36％；甲壳素与盐酸的质量百分比为1∶6；盐酸的回收率为60％。在此最佳工艺条件下得到的氨基葡萄糖盐酸盐经IR确认，最高产率可达36％。研究结果表明，氨基葡萄糖盐酸盐作为番茄保鲜剂有较好的保鲜效果。
The paper studied the techniques for making D-glueosamine hydrochloride from certain chitin. The result showed that a 26% output rate could be achieved under such technological conditions that chitin was hydrolyzed in 36% hydrochloric acid for 3.5 hours and hydrolytic temperature was 90℃ .The mass of chitin to hydrochloric acid solvent was 1∶6 and the recovery rate of chlorate was 60%. The product made with this technique was confirmed by IR spectra dimaction.It showed that GAH had a better effect on the storage life of Lycopersicum esculentum.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第9期34-36,共3页
Food Science
关键词
甲壳素
氨基葡萄糖盐酸盐
保鲜剂
番茄
chitin D-Glucosamine Lycopersicum esculentum Antistaling agent
