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氨基葡萄糖盐酸盐制备和常温保鲜番茄的研究

作  者:
陈忻;袁毅桦;赖兴华
单  位:
佛山科学技术学院理学院
关键词:
甲壳素;氨基葡萄糖盐酸盐;保鲜剂;番茄
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。
译  名:
Preparation of D-Glucosamine Hydrochloride
作  者:
Chen Xin et al.
关键词:
chitin D-Glucosamine Lycopersicum esculentum Antistaling agent
摘  要:
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.

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