FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (8): 85-88.doi: 10.7506/spkx1002-6630-201208018

• Processing Technology • Previous Articles     Next Articles

Optimization of Extraction Process for Highly Deacetylated Chitosan from Chirocephalus diaphanous Eggshell by Response Surface Methodology

HUANG Xiao-yan,ZHANG Jian-xin*,WANG Xin,PENG Xin-hua,NIE Lu   

  1. (College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
  • Online:2012-04-25 Published:2012-03-31

Abstract: One-factor-at-a-time method and response surface methodology were used to optimize the microwave-assisted extraction of highly deacetylated chitosan from Chirocephalus diaphanous eggshell. The optimal extraction conditions for achieving maximum degree of deacetylation of chitosan were as follows: microwave treatment time 33.4 min, ethanol soaking time 86 min, NaOH concentration 57.27%. Under these conditions, chitosan with a degree of deacetylation of 84.12% was obtained from Chirocephalus diaphanous eggshell.

Key words: chitosan, Chirocephalus diaphanous, response surface methodology, microwave, degree of deacetylation

CLC Number: