食品科学 ›› 2007, Vol. 28 ›› Issue (4): 103-105.
• 基础研究 • 上一篇 下一篇
张兰杰, 候冬岩, 辛广, 谷昊, 赵素云
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ZHANG Lan-Jie, HOU Dong-Yan, XIN Guang, GU Hao, ZHAO Su-Yun
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摘要: 从盘锦河蟹壳制备甲壳素,后者用盐酸水解,再纯化得到D-氨基葡萄糖盐酸盐,同时研究了其对羟自由基(·OH)清除作用和对超氧(O2-·)自由基的抑制效果。
关键词: 河蟹外壳, 甲壳素, D-氨基葡萄糖盐酸盐, 自由基
Abstract: D-glucosamine hydrochloride is accessible through the purification of hydrochloride hydrolysed chitin derived from the river crab in Panjin.The D-glucosamine hydrochloride shows good anti-oxidation effects on the hydroxyl free radical and the oxygen free radicals.
Key words: outer cover of river crab, chitin, D-glucosamine hydrochloride, free radical
张兰杰, 候冬岩, 辛广, 谷昊, 赵素云. D-氨基葡萄糖盐酸盐的制备及抗氧化特性的研究[J]. 食品科学, 2007, 28(4): 103-105.
ZHANG Lan-Jie, HOU Dong-Yan, XIN Guang, GU Hao, ZHAO Su-Yun. Study on Preparation and Antioxidation Effects of D-Glucosamine Hydrochloride[J]. FOOD SCIENCE, 2007, 28(4): 103-105.
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