由喇蛄壳制备氨基葡萄糖盐酸盐

Preparation of Glucosamine Hydrochloride from the Shell of Crawfish

分开处理喇蛄壳的不同部分,提取甲壳素,并制备氨基葡萄糖盐酸盐.其工艺路线为：用5%的NaOH将虾壳煮沸1.5h,再用5%HCl浸泡1h,0.5%的KMnO4浸泡0.5h,最后加一定量的盐酸在80～95℃反应3～4h.所得产品分别用红外光谱、元素分析和差示扫描量热分析进行了表征,验证了目标产物的结构,并对产物的性能指标作了检测,产物质量完全符合要求.

To treat with shell of crawfish properly, preparation of glucosamine hydrochloride from the shell of shrimp was studied in this paper. The shell of shrimp was boiled by 5% NaOH for 1.5h, then submerged in 5% HC1 for lh,0. 5% KMnO4 for 0. 5h, to get chitin product. The chitin was hydrolyzed with hydrochloride at 80 to 95℃ for 3 to 4h to produce glucosamine hydrochloride. The products were characterized by infrared spectra, differential scanning calorimetry analysis and element analysis. The results confirmed that the quality of products was excellent.