| 氨基葡萄糖盐酸盐稳定性及其制备的研究 |
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| 引用本文： | 夏文水,刘夏忠,张帆.氨基葡萄糖盐酸盐稳定性及其制备的研究[J].食品与生物技术学报,1997,16(4). |
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| 作者姓名： | 夏文水 刘夏忠 张帆 |
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| 作者单位： | 无锡轻工大学食品学院 |
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| 摘 要： | 测定了Ｄ－氨基葡萄糖盐酸盐在酸液中的溶解度及在加热条件下其稳定性，探讨了甲壳素酸水解和甲壳素质量与产品质量、收率之间的关系，对工业化生产Ｄ－氨基葡萄糖盐酸盐的工艺条件优化、质量和收率的提高具有指导意义。
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| 关 键 词： | D－氨基葡萄糖盐酸盐 甲壳素 酸水解 |
Stability and Preparation of D Glucosamine Hydrochloride |
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| Xia Wenshui,Liu Xiazhong.Stability and Preparation of D Glucosamine Hydrochloride[J].Journal of Food Science and Biotechnology,1997,16(4). |
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| Authors: | Xia Wenshui Liu Xiazhong |
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| Abstract: | The stability on heating and solubility of D glucosamine hydrochloride (GAH) in acidic solution were determined by spectrophotometer. The relationship between the quality and yield of GAH and hydrolytic efficiency of chitin and its quality was investigated. The results are helpful to optimization of technological parameters as well as increase in yield and quality of GAH in industrial production. |
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| Keywords: | D glucosamine hydrochloride chitin hydrolysis |
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