文档介绍：现代食品科技 Modern Food Science and Technology 2011, ,

超声波预处理醇碱体系进行甲壳素脱乙酰工艺的研究

侯佰立,吉宏武
(,广东湛江 524088)
(,广东湛江 524025)
摘要:以自溶法脱蛋白、EDTA⋅Na2 螯合脱钙制备的甲壳素为原料,采用超声波预处理醇碱体系进行甲壳素脱乙酰工艺的研究。
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以脱乙酰度(.)为考察指标,依据单因素实验结果,采用 L9(3 )正交试验考察乙醇浓度(A)、氢氧化钠质量浓度(B)、反应时间
(C)及超声波处理时间(D)对脱乙酰度(.)的影响。实验结果表明脱乙酰工艺的最佳参数为:超声波预处理 3 h;乙醇浓度
55%;NaOH 质量浓度 28%;反应时间 8 h。在此条件下,甲壳素溶解率 1%,壳聚糖脱乙酰度 %。
关键词:甲壳素;壳聚糖;超声波;醇碱体系;参数优化
文章篇号:1673-9078(2011)4-418-422
Study on the Deacetylation Technology of Chitin in Ethanol-sodium
Hydroxide System under Ultrasonic Pretreatment
HOU Bai-li, JI Hong-wu
( Laboratory of Aquatic Product Advanced Processing of Guangdong Higher Education Institutes, Zhanjiang 524088,
China) ( of Food Science & Technology, Guangdong Ocean University, Zhanjiang 524025, China)
Abstract: Deacetylation technology of chitin in ethanol-sodium hydroxide system under ultrasonic pretreatment with chitin as raw
material by autolysis deproteinization and EDTA· Na2 chelating decalcification methods was studied in the issue. On the basis of single-factor
tests, deacetylation degree (.) was used to evaluate the performance of ethanol concentration(A), sodium hydroxide concentration (B),
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reaction time (C) and time of ultrasonic pretreatment (D) on deacetylation degree (.) by using L9(3 ) orthogonal exp