氨基葡萄糖盐酸盐的制备  

Preparation of D-Glucosamine hydrochloride

作　　者：陈忻[1] 袁毅桦[1] 符庆强[1] 黄耀威[1] 赖兴华[1] 

机构地区：[1]佛山科学技术学院理工分院,广东佛山528000

出　　处：《福建水产》2000年第2期15-20,共6页Journal of Fujian Fisheries

摘　　要：对利用甲壳素为原料制备氨基葡萄糖盐酸盐的工艺进行了研究,得到最佳工艺条件为:采用3.5h的水解时间;在90℃进行水解;盐酸的浓度为36％;甲壳素与盐酸的质量百分比为1:6;盐酸的回收率为60％。在此最佳工艺条件下得到的氨基葡萄糖盐酸盐经IP确认,最高产率可达36％。生物测定表明,产品氨基葡萄糖盐酸盐对大肠杆菌等菌种有一定的抑菌活性。The paper studied the techniques for making D-glueosamine hydrochloride from shrimp shell. The result showed that a 26% output rate could be achieved under such technological conditions that chitin are hydrolyzed in 36% hydrochloric acid for 3.5 hours; hydrolytic temperature is 90℃ the mass of chitin to hydrochloric acid solvent is 1:6 and the recovery plant of chlorate is 60%.The product made with this technique is confirmed by IR spectra diffraction.

关 键 词：氨基葡萄糖盐酸盐 最佳工艺条件 原料制备 甲壳素 高产率 水解时间 研究 大肠杆菌 抑菌活性 百分比 

分 类 号：S646[农业科学—蔬菜学] TQ464[农业科学—园艺学]