微波法对蘑菇中甲壳素脱乙酰化的优化  

Optimization of Deacetylation of Chitin Extracted from Mushroom by Improved Microwave Method

作　　者：刘红[1] 徐科[1] 黄亚励[1] 王丽[1] 徐红[1] 

机构地区：[1]贵阳医学院化学教研室,贵州贵阳550004

出　　处：《贵州农业科学》2014年第1期202-204,共3页Guizhou Agricultural Sciences

基　　金：贵州省科技厅社会攻关项目"蘑菇中甲壳素的提取工艺和检测方法及其食品保鲜作用及应用研究"[黔科合SY字(2011)3128]

摘　　要：为了获得蘑菇中甲壳素脱乙酰化度高的中分子量壳聚糖,采用微波法对蘑菇中提取的甲壳素脱乙酰化工艺进行了优化。结果表明;在NaOH质量浓度为50%,固液比1∶22,微波时间5min时,可获得脱乙酰度为85%的壳聚糖。In order to obtain molecular weight chitosan with high deacetylation degree of chitin, microwave method was adopted to optimize the chitin deacetylation process.The results showed that the degree of deacetylation of chitosan could reach 85% under following conditions：NaOH concentration 50%,solid-liquid ratio 1∶22,microwave time 5 min.

关 键 词：甲壳素 蘑菇 脱乙酰 壳聚糖 

分 类 号：S39[农业科学—农艺学]