柠檬酸用于虾头、虾壳的脱钙处理

以南美白对虾虾头、虾壳为原料，利用柠檬酸对其脱钙处理制备甲壳素，通过单因素和响应面试验优化提取条件。结果表明：当柠檬酸质量浓度12.00g/L、料液比1:2.00(g/mL)、时间3.88h时，所得甲壳素灰分含量为1.0g/100g，即已经达到食品级甲壳素的要求。利用柠檬酸脱除虾头、虾壳中的钙盐制备甲壳素，不仅获得食品级的甲壳素，而且反应条件温和、污染小，生成的副产物柠檬酸钙可以作为钙强化剂，提高虾头、虾壳的资源利用率。

Utilization of Citric Acid for the Decalcification of Shrimp Heads or Shells

Citric acid was used to extract chitin by decalcifying shrimp heads and shells of Penaeus vanmamei.The optimal extraction conditions were explored by single factor and response surface tests.The results showed that the ash content in chitin was 1.0 g/100g,which met the requirement of food grade.The optimal extraction process parameters were citric acid concentration of 12.00 g/L,material-liquid ratio of 1:2.00,and extraction time of 3.88 h.The utilization of citric acid for removing calcium salts from shrimp heads or shells could result in food grade of chitin and mild reaction conditions as well less pollution.In addition,the by-product of calcium citrate could be used as the calcium addition agent,thus enhancing the resource availability of shrimp heads or shells.