食品科学 ›› 2007, Vol. 28 ›› Issue (4): 103-105.

• 基础研究 • 上一篇    下一篇

D-氨基葡萄糖盐酸盐的制备及抗氧化特性的研究

 张兰杰, 候冬岩, 辛广, 谷昊, 赵素云   

  1. 鞍山师范学院化学系; 鞍山师范学院化学系 辽宁 鞍山 114005; 辽宁 鞍山 114005;
  • 出版日期:2007-04-15 发布日期:2011-12-31

Study on Preparation and Antioxidation Effects of D-Glucosamine Hydrochloride

 ZHANG  Lan-Jie, HOU  Dong-Yan, XIN  Guang, GU  Hao, ZHAO  Su-Yun   

  1. Department of Chemistry,Anshan Normal University,Anshan 114005,China
  • Online:2007-04-15 Published:2011-12-31

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