用日本蟹壳生产优质甲壳素的工艺研究  

Studies on the technology of producing good quality chitin from the shell of Charybdis japonica

作　　者：柯火仲[1] 田标[1] 

机构地区：[1]集美大学,厦门361021

出　　处：《集美大学学报（自然科学版）》1998年第2期72-76,共5页Journal of Jimei University：Natural Science

摘　　要：研究用日本蟹（Charybdisjaponica）壳提取优质甲壳素的生产工艺，结果表明：采用文献报道的生产方法，日本蟹壳生产的甲壳素与其它原料不同，其上有一层毛状物，导致产品质量不能符合要求；日本蟹壳厚而硬，应采取二酸二碱的生产工艺；一般的化学方法难以将这层毛状物去除；采用回流水洗可将其磨去从而提高产品的质量。This paper studies the technology of producing good quality chitin form the shell of Charybdis japonica(SCJ).By the reported method .the SCJ chitin is different from the chitin producing from the other crab shell because the SCJ chitin is covered with a lamena like short hair that produces to poor quality SCJ chitin.It is hard to remove the lamena by chemical method.Because SCJ is hard and thick.we prefer the technology of 'two acids and two alkaline' to produce sCj chitin.After second cooking in alkaline water.the lamena can be removed by reflux washing and we can produce a good quality SCJ chitin.

关 键 词：甲壳素 日本蟹壳 工艺 水产副产品 利用 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程] TQ464.1[轻工技术与工程—食品科学与工程]