窄分子量分布壳聚糖的制备工艺研究  

Study on preparing technique of chitosan with narrow molecular weight distribution

作　　者：李星科[1] 纵伟[1] 夏文水[2] 

机构地区：[1]郑州轻工业学院食品与生物工程系,河南郑州450002 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2012年第14期255-259,共5页Science and Technology of Food Industry

基　　金：国家863计划项目(2007AA100401);重点实验室目标导向项目(SKLF-MB-200805);江苏省科技成果转化项目(BA2009082)

摘　　要：研究了超声波法制备窄分子量分布壳聚糖的制备工艺,在单因素实验的基础上,根据旋转组合设计原理,研究温度、壳聚糖浓度、乙酸浓度三个影响因素对超声波处理后壳聚糖分子量分布指数的影响,并建立了回归数学模型,通过实验结果进行方差分析及对数学模型进行优化得到了窄分子量分布的壳聚糖的制备条件。结果表明,最佳工艺参数为:温度24℃、乙酸浓度0.27mol/L,壳聚糖浓度根据实际需要定为1%,经过超声波处理后壳聚糖分子量分布指数从11.51降到了4.25。Preparing technique of chitosan with narrow molecular weight distribution through ultrasonic processed was investigated. According to the rotary unitized design principles,the influence of temperature and the concentration of chitosan and acetic acid on the polydispersity of chitosan after ultrasonic： process were studied and the mathematical model was established based on the basis of single factor experiments. The preparation conditions of chitosan with narrow polydispersity were obtained by variance analysis and the optimization of mathematical model. Results showed that the optimum conditions of ultrasonic process were that the temperature of 24℃,the concentration of acetic acid of 0.27mol/L and the concentration of chitosan of 1% according to the actual situation. The polydispersity of chitosan decreased from 11.51 to 4.25 after ultrasonic processed.

关 键 词：壳聚糖 超声波处理 分子量分布指数 优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]