南美白对虾壳聚糖制备工艺的优化及其表征  

Optimization of the Preparation of Chitosan from Wastes of Penaeus vannamei

作　　者：姜秋焕[1] 叶盛权[1] 王宇[1] 

机构地区：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088

出　　处：《现代食品科技》2013年第2期306-310,共5页Modern Food Science and Technology

基　　金：广东省教育部产学研结合项目(2008B090500002);广东海洋大学引进人才科研启动费(1010295)

摘　　要：利用南美白对虾壳制备壳聚糖,并对其制备工艺进行了优化。结果表明:制备壳聚糖的最佳条件为温度90℃、时间150 min、碱浓度60%,其脱乙酰度最高为87.04%,取得了较好的结果。通过紫外-可见分光光度计、热重/差热分析仪、扫描电镜对产物结构进行表征。壳聚糖表面干燥,致密,结晶度好,热稳定性高。本试验为有效利用南美白对虾壳制备壳聚糖提供了依据。Chitosan was prepared from the shell of Penaeus vannamei, and the preparation process was optimized. It illustrated that optimum conditions of prepared of chitosan were temperature 90 ℃, time 150 rain and alkali concentration 60%. Under these conditions, the deacetylation degree of chitosan was 87.04%.The product structure was characterized by the ultraviolet-obvious spectrophotometer, the TG/DTA analyzer and the scanning electron microscope. The surface of chitosan was dry and thickening. The degree of crystallinity was good and the thermal stability was high. It provided theoretica/basis for the effective use ofpenaeus vannamei shell.

关 键 词：南美白对虾 甲壳素 壳聚糖 制备 表征 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]