氨基葡萄糖盐酸盐制备和常温保鲜番茄的研究  

Preparation of D-Glucosamine Hydrochloride

作　　者：陈忻[1] 袁毅桦[1] 赖兴华[1] 

机构地区：[1]佛山科学技术学院理学院,广东528000

出　　处：《食品科学》2000年第9期34-36,共3页Food Science

摘　　要：研究了以甲壳素为原料制备氨基葡萄糖盐酸盐的工艺条件：采用3．5h的水解时间；在90℃进行水解；盐酸的浓度为36％；甲壳素与盐酸的质量百分比为1∶6；盐酸的回收率为60％。在此最佳工艺条件下得到的氨基葡萄糖盐酸盐经IR确认，最高产率可达36％。研究结果表明，氨基葡萄糖盐酸盐作为番茄保鲜剂有较好的保鲜效果。The paper studied the techniques for making D-glueosamine hydrochloride from certain chitin. The result showed that a 26% output rate could be achieved under such technological conditions that chitin was hydrolyzed in 36% hydrochloric acid for 3.5 hours and hydrolytic temperature was 90℃ .The mass of chitin to hydrochloric acid solvent was 1∶6 and the recovery rate of chlorate was 60%. The product made with this technique was confirmed by IR spectra dimaction.It showed that GAH had a better effect on the storage life of Lycopersicum esculentum.

关 键 词：甲壳素 氨基葡萄糖盐酸盐 保鲜剂 番茄 

分 类 号：TS202.3[轻工技术与工程—食品科学] S641.209.3[轻工技术与工程—食品科学与工程]