壳寡糖变色及其适宜保存条件的研究

THE BROWNING AND OPTIMUM PRESERVATION OF CHITOOLIGOMERS

壳寡糖由于其独特的生理活性和功能性质,在食品、医药、农业、化妆品等领域有着广泛的应用,但它在保存过程中容易变质变色。研究影响壳寡糖变质的因素:时间、温度、pH、氧气、还原剂和相对湿度。结果表明:壳寡糖在低温、pH小于4或pH大于10、无氧、低湿度条件下不易褐变。

Chitooligomers have unique biological activities and functional properties, and are widely used in some fields such as food, medicine, agriculture and cosmetics. However, chitooligomers easily go bad and turn brown during storing. The effect of time,temperature,pH,O2,reductant and moisture on browning chitooligomers was investigated. The results indicate that chitooligomers is hard to turn brown at low temperature and humidity, at pH below 4 or above 10, and in absence of oxygen.