FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (9): 34-36.
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CHEN Xin, YUAN Yi-Hua, LAI Xing-Hua
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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
CHEN Xin, YUAN Yi-Hua, LAI Xing-Hua. Preparation of D-Glucosamine Hydrochloride[J]. FOOD SCIENCE, 2000, 21(9): 34-36.
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