摘要
研究一种制备壳聚糖的新方法———“一步法”,即将虾、蟹壳酸浸、碱煮、脱乙酰后直接制得壳聚糖,分析了操作中各步骤的溶液组成、处理温度和处理时间等因素对壳聚糖脱乙酰度和粘均分子量的影响,并通过正交实验对工艺参数进行了优化。
In this paper the new method for preparing chitosan directly from shrimp and shells by acid soaking,alkali cooking and deacetylating was studied.The effects of extraction solution composition,reaction temperature,reaction time on the deg ree of deacetylation,viscosity and averag e molecular weig ht were investig ated.The optimum technolog ical conditions were found by orthog onal experiments.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第1期73-75,共3页
Science and Technology of Food Industry
基金
安徽省教育厅自然科学基金资助项目(2002KJ035)。
