不同虾壳部位中的甲壳素和壳聚糖  

Chitin and Chitosan from Different Parts of Shrimp Shells

作　　者：刘慧[1] 邓春梅[1] 杨丹[1] 刘毅[1] 何兰珍[1] 

机构地区：[1]广东海洋大学理学院,广东湛江524088

出　　处：《广东化工》2010年第4期45-46,53,共3页Guangdong Chemical Industry

基　　金：广东省自然科学基金资助项目(033984);广东省教育厅自然科学研究项目(0151)

摘　　要：用EDTA的方法分别从虾壳的不同部位:虾头、虾身、虾足和虾头内容物三部分制备甲壳素和壳聚糖,对三组试样的性能参数如脱乙酰度和相对分子量等进行分析研究。得出结论:由虾壳不同部位所制得的甲壳素和壳聚糖结构基本一致,但其脱乙酰度和相对分子量有较大差别,其物化性质也有所不同。在三组试样中,以从虾头壳制备的甲壳素和壳聚糖的相对分子质量为最大;而脱乙酰度则以从虾足和虾头内容物中制得试样较高。Chitin and chitosan have been prepared from shrimp shells different parts： shrimp head, shrimp body, shrimp foot and the things contained in shrimp head separately with EDTA method. The function parameters of three group samples, such as DD and relative molecular weight were analyzed. The results presented that： The structure of chitin and chitosan prepared with different parts of shrimp shell were basically the same, but their DD and molecular weight were quite different, there were some differences in their physical and chemical properties. Among three group samples, the relative molecular weights of chitin and chitosan prepared from head of shrimp shell was the largest, and the DD of chitin and chitosan made from shrimp foot and the things contained in shrimp head was higher than others.

关 键 词：甲壳素 壳聚糖 红外光谱 分析 

分 类 号：TQ317.5[化学工程—高聚物工业]