微波辐射能对壳聚糖制备和性能的影响  

Effect of Microwave Radiation Energy on Chitosan Preparation and Properties

作　　者：严伯奋[1] 童瑞璜[1] 宦银根 曲志娥 

机构地区：[1]上海水产大学,上海200090

出　　处：《食品与发酵工业》1997年第2期39-41,共3页Food and Fermentation Industries

摘　　要：研究了用微波加热（2450MHz700w）将甲壳素与45％NaOH溶液进行反应。此法比常规水浴加热法较大地缩短了碱处理时间，制备的壳聚精，其脱乙酰化度、糖度均较常规水浴加热法高，且随着DD值的增加，其粘度有所下降。并对脱乙酰化度的测定方法作了比较。Preparation of chitosan by microwave heating (2450MHz 700w)was investi-gated. The chitosan was produced from the reaction of cllitin with 45% NaOH aqueous solu-tion. Heat was then applied to bring the reaction mixture to a temperature of 100℃ and stir-ring at this temperature was discDntinuted for 80minutes. The preparative time by Mw heat-ing was considerably shortened as compared with the ordinary method by water bath at85℃,further the degree of deacetylation (DD) >8O% and viscosity (3. 80～ 9. 00Pa. s) ofchitosan was higher than that of chitosan preparted by water bath and viscosity decreased ac-cording to the increase of (DD). Comparison of the degree of deacetylation determined forchitosan samples by various methods.

关 键 词：微波辐射能 壳聚糖 制备 性能 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] O636.1[轻工技术与工程—食品科学与工程]