利用生活废弃物制备果蔬保鲜剂  

Preparation of Chitosan Used for Preservation of Fruits and Vegetable from Waste Shells of Shrimp and Crab

作　　者：李增新[1] 刘会峦[1] 田素波[1] 

机构地区：[1]青岛大学师范学院化学系,山东青岛266071

出　　处：《实验室研究与探索》2009年第3期44-45,51,共3页Research and Exploration In Laboratory

基　　金：青岛市科技发展计划项目(05-1-NS-58)

摘　　要：以废弃的蟹、虾外壳为原料,采用酸浸-碱解法制备出壳聚糖,将壳聚糖的醋酸溶液作为果蔬保鲜剂用于番茄和荔枝涂膜保鲜。对壳聚糖果蔬保鲜剂制备过程中碱的浓度、反应温度和时间对产品质量和收率的影响以及保鲜机理进行了探讨。实验涉及原料的前处理、溶解、搅拌、除杂、脱色、烘干以及产品的酸碱滴定、杂质检测等多种基本操作步骤和分析检测手段。The white products with high viscosity of chitosan were prepared used for the preservation of tomato and litchi from shells of a shrimp and a crab by acid soaking-alkali hydrolysis. The effect of the concentration of alkali, reacting temperature and time on the product quality and the fruits preservation mechanism were studied. This experiment includes much basic chemical experiment technical abilities such as pretreatment of raw materials, dissolving, stir, decol- oration, impurity-cleaning, stoving and acid-alkali titration of products, impurity examine. The experiment was proved to be a suitable opening experiment for university students.

关 键 词：壳聚糖 水果保鲜 生物废弃物 开放实验 

分 类 号：O642.0[理学—物理化学]