超声波法提取鱿鱼软骨中β-甲壳素的制备工艺研究

文档编号:SW115  文档字数:18684,页数:42

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。本文研究了在超声波作用下，以鱿鱼软骨为原材料制备β-甲壳素的制备工艺，并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，探索了超声波频率、氢氧化钠浓度、氢氧化钠料液比（W：V）、超声时间、超声温度对鱿鱼软骨脱蛋白的影响，同时也探索了超声波频率、盐酸浓度、盐酸料液比（W：V）、超声时间、超声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15%，料液比（W：V）1：10，超声温度60 ℃，超声时间30 min。无机盐最佳工艺脱除条件是超声频率为70 KHZ, 盐酸浓度为8%，料液比（W：V）1：14，超声温度60 ℃，超声时间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，在相同的制备壳聚糖的工艺条件下，用其制备的壳聚糖比用没有超声辅助制备的甲壳素制得的壳聚糖纯度更高，取代度更高。
关键词：甲壳素；超声波；脱蛋白；无机盐脱除；红外光谱分析

Studies on the Preparation of β-chitin from Squid cartilage with Ultrasonic Extraction

Abstract: Chitin is a kind of natural linear polysaccharide polymer made from the N-acetyl-D-glucosamine by β-1, 4 glycosidic bond . This study researches the effects of ultrasonic to the β-chitin preparation process with squid cartilage as raw material, 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 study is not only discuss the impact of the ultrasonic frequency, the concentration of sodium hydroxide, sodium hydroxide liquid ratio, ultrasonic time, ultrasonic temperature to remove protein from squid cartilage, but also to explore the ultrasonic frequency, concentration of hydrochloric acid, hydrochloric acid liquid ratio, ultrasonic time, ultrasonic 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 ultrasonic frequency is 25 KHZ, the sodium hydroxide concentration is 15%,the liquid ratio  is 1:10 , the ultrasonic temperature is 60 ℃ and extraction time is 30 min. The optimum conditions for salt removal is showed : the ultrasonic frequency of 70 KHZ, 8% concentration of the hydrochloric acid, 1:14 of liquid ratio, 60 ℃ of the ultrasonic 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, compared with the preparation of chitosan with no ultrasound-assisted preparation of chitin.
Keywords：chitin; ultrasonic 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 甲壳素的概述 1
1.2 甲壳素的物理性质 1
1.3 甲壳素的制备原理 3
1.4 甲壳素的一般制备方法 4
1.5 甲壳素质量的控制 6
1.6 甲壳素的应用 7
1.7 超声波的作用 11
2 实验部分 12
2.1 实验材料与主要仪器设备 12
2.2 实验内容 14
3 实验结果和分析 19
3.1 工艺条件对氢氧化钠脱蛋白效果的影响 19
3.2 工艺条件对盐酸脱钙效果的影响 25
3.3 红外光谱及分析 30
4 总结和展望 34
致  谢 35
参考文献 36

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