虾壳制备甲壳素和壳聚糖的研究

Study on Chitin and Chitosan Preparation by Shrimp Shells

用EDTA的方法分别从虾壳的不同部位:虾头、虾身、虾足和虾头内容物三部分制备甲壳素和壳聚糖,对三组试样的性能参数如脱乙酰度和相对分子量等进行分析研究。得出结论:由虾壳不同部位所制得的甲壳素和壳聚糖结构基本一致,但其脱乙酰度和相对分子量有较大差别,所以其物化性质也有所不同。特别值得一提的是,在三组试样中,以从虾头壳制备的甲壳素和壳聚糖的相对分子质量为最大;而脱乙酰度则以从虾足和虾头内容物中制得试样较高。

Chitin and chitosan were prepared from shrimp shells different parts： shrimp head, shrimp body, shrimp foot and the things contained in shrimp head separately with EDTA method. The function parameters of three group samples, such as DD and relative molecular weight were analyzed. The results presented that： The structure of chitin and chitosan prepared with different parts of shrimp shell were basically the same, but their DD and molecular weight were quite different, so there were some differences in their physical and chemical properties. It was significant that among three group samples, the relative molecular weights of chitin and chitosan prepared from head of shrimp shell was the largest, and the DD of chitin and chitosan made from shrimp foot and the things contained in shrimp head was higher than others.