| 甲壳素传统法与微波法制备壳聚糖的比较 |
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| 引用本文： | 代养勇,曹健,王中太.甲壳素传统法与微波法制备壳聚糖的比较[J].食品工业科技,2006,27(6):54-55. |
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| 作者姓名： | 代养勇 曹健 王中太 |
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| 作者单位： | 1. 河南工业大学生物工程学院,河南,郑州,450052;山东农业大学食品学院,山东,泰安,271018
2. 河南工业大学生物工程学院,河南,郑州,450052 |
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| 基金项目： | 河南省教育厅科技攻关项目 |
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| 摘 要： | 针对甲壳素脱乙酰制备壳聚糖采用的两种方法——微波法与传统法,从反应时间、壳聚糖的得率和品质(脱乙酰度和粘均分子量)等方面进行了比较分析。结果表明,甲壳素传统法一次脱乙酰反应很难制备脱乙酰度大于78%高粘均分子量的壳聚糖;与传统方法相比,甲壳素微波法脱乙酰制备壳聚糖不仅大大减少了反应时间,同时还能避免高温长时间处理导致壳聚糖产品的分子量和粘度下降,从而提高壳聚糖的质量指标。
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| 关 键 词： | 传统法 微波法 壳聚糖 比较 |
| 文章编号： | 1002-0306(2006)06-0054-02 |
| 修稿时间： | 2005年12月5日 |
Chitosan preparation from chitin by microwave and traditional deacetylation |
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| Dai Yangyong.Chitosan preparation from chitin by microwave and traditional deacetylation[J].Science and Technology of Food Industry,2006,27(6):54-55. |
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| Authors: | Dai Yangyong |
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| Affiliation: | Dai Yangyong et al |
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| Abstract: | In this paper, the microwave method and the traditional method of chitin deacetylation were compared in four aspects, including reaction time, yield, degree of deacetylation and molecular weight of chitosan. The results showed that it was very difficult for traditional one-time deacetylation method to prepare chitosan product with deacetylation degree higher than 78% and high molecular weight; while the microwave method could shorten reaction time and avoid molecular break-down, thus could prepare chitosan product with high quality. |
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| Keywords: | traditional method microwave method chitosan comparison |
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