利用鱿鱼软骨粉碱法制备甲壳素的工艺研究

论文编号:SW125  论文字数:14215,页数:33

摘 要：甲壳素(Chitin)是一种由N-乙酰-D-氨基葡萄糖通过β-1，4糖苷键连接而成的天然高分子线性多糖[1]。对鱿鱼软骨脱蛋白和无机盐脱除工艺条件进行了优化。通过单因素试验和正交试验，探索了氢氧化钠浓度、氢氧化钠料液比（W：V）、时间、温度对鱿鱼软骨脱蛋白的影响，同时也探索了盐酸浓度、盐酸料液比（W：V）、时间、温度对鱿鱼软骨无机盐脱除的影响，并对产物及用产物制备的壳聚糖进行红外光谱分析。实验结果表明: 蛋白质脱除的最佳工艺条件是超声频率为25 KHZ, 氢氧化钠浓度为10%，料液比（W：V）1：10，温度60 ℃，时间30 Min。无机盐最佳工艺脱除条件是盐酸浓度为8%，料液比（W：V）1：14，温度60 ℃，时间40 Min。由红外光谱图表明，通过本方法制备的产物为甲壳素且纯度较高。
关键词：甲壳素；超声波；脱蛋白；无机盐脱除；红外光谱分析

The Using the squid soft bone meal preparation process of chitin exists
 
 
Abstract: Chitin is a kind of natural linear polysaccharide polymer made from the N-acetyl-D-glucosamine by β-1, 4 glycosidic bond [1]. This study and the process conditions of squid cartilage removal of protein and salt removal were optimized. By a series of single-factor tests and orthogonal trials.the concentration of sodium hydroxide, sodium hydroxide liquid ratio,  time,  temperature to remove protein from squid cartilage, but also to explore the  frequency, concentration of hydrochloric acid, hydrochloric acid liquid ratio,  time,  temperature on the removal of inorganic salt squid cartilage. the products and the chitosan made from them were analyzed with infrared spectroscopy. The results show that the optimum conditions for the removal of proteins as follows: the sodium hydroxide concentration is 10%,the liquid ratio  is 1:10 , the  temperature is 60 ℃ and extraction time is 30 Min. The optimum conditions for salt removal is showed : 8% concentration of the hydrochloric acid, 1:14 of liquid ratio, 60 ℃ of the  temperature and 40 Min of the extraction time. The infrared spectra show that the product prepared by this method is chitin and has the high purity ,and on the same preparation process conditions of chitosan, the chitosan with ultrasound-assisted preparation of chitin is obtained a higher purity of chitosan and a higher degree of substitution.
Keywords：chitin;  wave; removal of protein; salt removal; infrared spectrum analysis

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
1.1 甲壳素简介 1
1.2 甲壳素的存在 2
1.3 甲壳素的物理性质 4
1.4 甲壳素的化学性质 5
1.5 甲壳素的制作方法 5
1.6 甲壳素的应用 5
1.7 本课题研究的目的、内容及意义 8
2.实验部分 10
2.1 引言 9
2.2 材料与主要仪器设备 9
2.3  实验内容 11
3 结果和分析 19
3.1 工艺条件对灰分的影响 19
3.2 工艺条件对剩余含氮量的影响 22
4 总结与展望 26
致  谢 27
参考文献 28

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