虾壳不同部位制备甲壳素、壳聚糖的研究  

Study on the Preparation of Chitin with EDTA Decalcify Method

作　　者：何兰珍[1] 陈亚胜[1] 杨丹[1] 刘毅[1] 

机构地区：[1]广东海洋大学理学院,广东湛江524088

出　　处：《食品科学》2006年第12期308-310,共3页Food Science

基　　金：广东省自然科学基金资助项目(033984)

摘　　要：本文采用红外光谱、扫描电镜作为为甲壳素、壳聚糖的性能参数的主要分析手段,分析了用EDTA脱钙法制备甲壳素、壳聚糖时,虾壳组织发生的变化以及由虾壳不同部位制得的甲壳素、壳聚糖在结构、性能参数等方面的异同。其结果为:本文所采用的EDTA脱钙法制备甲壳素、壳聚糖的工艺合理;由虾壳不同部位:虾头、虾身、虾足和虾头内容物三组试样所制得的甲壳素、壳聚糖其结构基本一致,但其脱乙酰度和相对分子量有较大差别,其中以虾头壳制备的甲壳素、壳聚糖的相对分子质量最大,而脱乙酰度则是虾足、虾头内容物所制得的试样较高。IR spectrum, SEM as well as the function parameter of chitin were used as the main methods to analyze the changes of the shrimp shell tissue and the difference in structure, function parameter of chitin, which made from three different parts of shrimp shell. The results presented that： The preparation process of chitin, chitosan used in this experiment is reasonable; The structure of three group samples of chitin and chitosan made from the shrimp shell of shrimp head, shrimp body, shrimp foot and the things contained in shrimp head ate mostly consistent, but their DD and molecular weight are quite different; In three groups of samples, the molecular weights of chitin and chitosan made from the shell of shrimp head is the largest, and the DD of chitin and chitosan made from shrimp foot and the things contained in shrimp head is higher than others.）

关 键 词：甲壳素 壳聚糖 EDTA 

分 类 号：Q539[生物学—生物化学]