文献类型：期刊文献

中文题名：南美白对虾壳聚糖制备工艺的优化及其表征

英文题名：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：[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

年份：2013

卷号：29

期号：2

起止页码：306

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、北大核心2011、EI(收录号：20132016332105)、Scopus(收录号：2-s2.0-84877323425)、北大核心

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)

语种：中文

中文关键词：南美白对虾;甲壳素;壳聚糖;制备;表征

外文关键词：Penaeus vannamei; chitin; chitosan; preparation; token

中文摘要：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。

外文摘要：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.