Isolation and Structural Characterization of β- chintosan of Sepia Shell

Abstract

Abstract: Isolation of β- chintin and chintosan from sepia shell had been studied and the best condition of extracting chintinfrom sepia shell (hard bone) was: soaked with 1.5mol/L HCl for 24h first, then soaked with 1.5mol/L NaOH at 80℃ for another3h. The extraction ratio was 3.55%. The best condition of extracting chintin from its soft bone was: soaded with 1.5mol/L HClfor 24h first, then soaked with 1mol/L NaOH at 75℃ for another 3h. The extraction ratio was 30.00%. Final product wascharactered by IR and XRD. The result also showed that β- chintosan was safety.

Key words: chintin, chintosan, sepia

CHEN Xin, YUAN Yi-Hua, CHEN Jian-Fei. Isolation and Structural Characterization of β- chintosan of Sepia Shell[J]. FOOD SCIENCE, 2004, 25(1): 105-107.

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Isolation and Structural Characterization of β- chintosan of Sepia Shell

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