从虾蟹壳中提取甲壳素的研究进展  

Advances in Extraction of Chitin from Shrimp and Crab Shells

作　　者：李婷[1] 胡小喜[1] 周幸芝[1] 段杉[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《食品工业》2014年第6期209-212,共4页The Food Industry

基　　金：广东省海洋与渔业局2010年海洋渔业科技推广专项(A201005I03)

摘　　要：作为一种性质稳定,功能独特,生理活性强,安全性高,可生物降解的高分子化合物,甲壳素广泛应用于生物农药、食品、化工、医药、环保等领域,备受国内外研究者重视。甲壳素的制备方法主要有化学法、酶法以及新兴起的微生物发酵法。对提取甲壳素的方法进行了综述,并分析探讨了各种方法的优缺点,重点介绍了微生物发酵法的最新研究进展,最后对甲壳素提取技术的发展方向进行了展望。As an abundant natural polymer, chitin has attracted the attention of numerous researchers due to its high stability,unique bioactivity, high safety and biodegradability, and it has been widely used in the fields of biopesticide, food, chemicalindustry, pharmaceutical, environmental protection. Chitin can be extracted by chemical, enzymatic and the new emergingmicrobial fermentation methods. The extraction methods of chitin were summed up and the advantages and disadvantages ofeach method were discussed, especially focuses on the latest advances of microbial fermentation method. Look into the futuretrends of chitin extraction.

关 键 词：虾蟹壳 甲壳素 提取方法 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]