食品工业科技2012，Vol.33Issue(9)：304-308,5.
超声波辅助提取虾壳甲壳素的工艺研究
Study on optimization of ultrasonic wave-assisted extraction of chitin from shrimp shell
彭元怀 1黄川 1赵泽洁1
作者信息
- 1. 湛江师范学院化学科学与技术学院,广东湛江524048
- 折叠
摘要
Abstract
The factors of demineralization and deproteinization were discussed by the single-factor experiment and orthogonal experiment to choose the optimum extraction process from shrimp shell with ultrasonic wave.The results showed that the best demineralization condition were as follows：room temperature,ultrasonic frequency 60kHz,ultrasonic power 180W,concentration of citric acid 14%,liquid-solid ratio 12：1（mL/g）,reaction time 22min;the best deproteinization condition were reaction temperature 60℃,ultrasonic frequency 60kHz,ultrasonic power 100W,concentration of NaOH 5%,liquid-solid ratio 5：1（mL/g）,reaction time 20min.The quality parameters of the product extracted in the optimum process were nitrogen content 5.92%,ash content 0.04%,water content 3.8%,yield 21.3%.关键词
虾壳/甲壳素/超声波/柠檬酸Key words
shrimp shell/chitin/ultrasonic wave/citric acid分类
轻工纺织引用本文复制引用
彭元怀,黄川,赵泽洁..超声波辅助提取虾壳甲壳素的工艺研究[J].食品工业科技,2012,33(9):304-308,5.
