虾壳、虾头中甲壳素和壳聚糖的制备与应用  

Preparation and Utilization of Chitin and Chitosan in the Shrimp Head and Shell

作　　者：唐义宝[1] 谢晶[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《山西农业科学》2010年第10期55-59,共5页Journal of Shanxi Agricultural Sciences

基　　金：2010年度上海市农业科技成果转化资金项目(103919N1900);上海市教委重点学科资助(T1102)

摘　　要：虾头、虾壳是虾加工工业中的下脚料,其含有丰富的蛋白质、甲壳素和壳聚糖、虾青素、不饱和脂肪酸以及必需氨基酸,开发前景广阔。其中,虾壳和虾头中甲壳素和壳聚糖的制备方法主要有酸碱法以及近几年新兴的微生物发酵法。甲壳素和壳聚糖具有优良的生物活性、安全性和降解性,在农业、医药、环境治理、食品等行业有着巨大的应用前景。The head and shell of the shrimp are the wastes of the shrimp processing,which are rich in protein,chitin and chitosan,astaxanthin,unsaturated fatty acid and essential amino acids,thus they have a broad prospect.The ways extracting chitin and chitosan fromthe head and shell of the shrimp are acid-base method and bio-fermentation method in recent years.Because of its excellent biological activity,safety and degradation,chitin and chitosan could be widely used in agriculture,medicine,environ-mental management,food industry and so on.

关 键 词：虾壳 虾头 甲壳素 壳聚糖 

分 类 号：TQ28[化学工程—有机化工]