氨基葡萄糖盐酸盐的制备  

Preparation of D-glucosamine Hydrochloride

作　　者：陈忻[1] 袁毅桦[1] 符庆强[1] 赖兴华[1] 

机构地区：[1]佛山科学技术学院理学院,广东佛山528000

出　　处：《水产科学》2000年第6期4-7,共4页Fisheries Science

摘　　要：对以甲壳素为原料制备氨基葡萄糖盐酸盐 (GAH)的工艺进行了研究 ,得到最佳工艺条件为 :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 6 0 %。在此最佳工艺条件下得到的GAH经IR确认 ,最高产率可达 36 %。生物测定表明 。The paper studied the techniques for making Dglucosamine hydrochloride from shrimp shell.The result showed that a 36 % output rate could be achieved under such technological conditions:chitin is hydrolyzed in 36 % hydrochloric acid for 35 h;hydrolytic temperature is 90 ℃;the mass percentage of chitin to hydrochloric acid solvent is 1∶6 and the rate of recovery plant of chlorate is 60 %.The product made with this technique is confirmed by IR spectra diffraction.

关 键 词：甲壳素 氨基葡萄糖盐酸盐 抗菌活性 制备工艺 水 

分 类 号：TS202.3[轻工技术与工程—食品科学] TQ281[轻工技术与工程—食品科学与工程]