食品科学 ›› 2000, Vol. 21 ›› Issue (9): 34-36.

• 工艺技术 • 上一篇    下一篇

氨基葡萄糖盐酸盐制备和常温保鲜番茄的研究

 陈忻, 袁毅桦, 赖兴华   

  1. 佛山科学技术学院理学院
  • 出版日期:2000-09-15 发布日期:2011-12-01

Preparation of D-Glucosamine Hydrochloride

 CHEN  Xin, YUAN  Yi-Hua, LAI  Xing-Hua   

  • Online:2000-09-15 Published:2011-12-01

摘要: 研究了以甲壳素为原料制备氨基葡萄糖盐酸盐的工艺条件:采用3.5h的水解时间;在90℃进行水解;盐酸的浓度为36%;甲壳素与盐酸的质量百分比为1∶6;盐酸的回收率为60%。在此最佳工艺条件下得到的氨基葡萄糖盐酸盐经IR确认,最高产率可达36%。研究结果表明,氨基葡萄糖盐酸盐作为番茄保鲜剂有较好的保鲜效果。

关键词: 甲壳素, 氨基葡萄糖盐酸盐, 保鲜剂, 番茄

Abstract: The paper studied the techniques for making D-glueosamine hydrochloride from certain chitin. The result showed that a 26% output rate could be achieved under such technological conditions that chitin was hydrolyzed in 36% hydrochloric acid for 3.5 hours and hydrolytic temperature was 90℃ .The mass of chitin to hydrochloric acid solvent was 1∶6 and the recovery rate of chlorate was 60%. The product made with this technique was confirmed by IR spectra dimaction.It showed that GAH had a better effect on the storage life of Lycopersicum esculentum.

Key words: chitin D-Glucosamine Lycopersicum esculentum Antistaling agent