超声波制取高黏度壳聚糖工艺的研究

文档编号:SW040  文档字数:9554,页数:24

 摘 要：本文档以鱿鱼软骨为原料,用6％盐酸脱钙，10％热碱脱蛋白以及0.32％的次氯酸钠脱色处理制得了鱿鱼软骨甲壳素，在超声波反应条件下,通过研究碱液浓度、反应温度、反应时间等因素对甲壳素脱乙酰化和粘均分子量的影响，其中脱乙酰度随着碱液浓度变大和反应温度延长而增大；粘均分子量却随着碱液浓度变大和反应时间延长先增大后减小；经分析得到较好的脱乙酰工艺,即浓度为50％的氢氧化钠80℃脱乙酰2h，制得脱乙酰度达到92.91%，粘均分子量为263.98×104的壳聚糖。红外分析表明：鱿鱼软骨壳聚糖为β-壳聚糖。
关键词：超声波；甲壳素；壳聚糖；脱乙酰度；粘均分子量

The Preparation of Chitosan with High Viscosity by Ultrasonic Method

 Abstract: This work used cartilage of squid as raw material. After removingcalcium by 6% hydrochloride, removing protein by hot alkali and decolorizing by sodium hypochlorite, and got chitin from Squid pens. Under the condition of ultrasonic wave reaction, through studied the effect of concentration of alkali, temperature and time on deacetylation of chitin and viscosity-average molecular weight. The degree of deacetylation increased as concentration of alkali and temperature increased. Viscosity-average molecular weight decreased as concentration of alkali and time increased. Temperature hardly has any effect. The best condition is as follows: deacetylation by 50% NaOH at 80℃ for 2h. The results showed that the chitosan had the viscosity of 263.98×104and the deacetylate rate up to 92.91% under the optimal reaction condition. Infrared analysis shows that chitosan of Squid pens is β-chitosan.

Key words: ultrasonic wave； chitin； chitosan； degree of deacetylation；viscosity-average molecular weight

目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
 1.1 -壳多糖和-壳聚糖 1
 1.2 -壳聚糖及其衍生物系列相对于其他壳聚糖及其衍生物系列的优势 2
 1.3　壳聚糖在各方面的应用 3
 1.4 壳聚糖的主要制备方法 5
 1.5 国内外研究现状和发展趋势 5
2. 实验部分 8
 2.1  材料与主要仪器设备 8
 2.2  实验内容 9
3. 结果与讨论 12
 3.1 单因素条件对产品的影响 12
 3.2  脱乙酰条件的确定 14
 3.3 鱿鱼软骨壳聚糖的红外光谱分析 16
4．总结与展望 17
 4.1  总结 17
 4.2  展望 17
致谢 18
参考文献 19

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