蘑菇中甲壳素的提取及结构研究

Research on the Preparation and Structures of Chitin and Chitosan from Mushroom

以蘑菇为原料提取甲壳素,并制备壳聚糖。通过滴定法测定由蘑菇制备的壳聚糖的脱乙酰度,用乌氏黏度计测定了比浓黏度,并研究了制备工艺中加热温度和碱处理时间对它们的影响,计算了其产率;对以蘑菇为原料制取的甲壳素、壳聚糖的结构通过红外光谱进行表征。结果表明,在碱处理时间为24h、加热温度为100℃的条件下有较高的脱乙酰度;比浓黏度随着碱处理时间的延长、加热温度的增加都呈下降的趋势;壳聚糖产率为1.69%。制取的甲壳素、壳聚糖的红外光谱图表明,甲壳素在蘑菇中主要是以α-构型存在,α-构型甲壳素在浓碱中经过脱乙酰后生成β-构型的壳聚糖。

Mushroom was used to prepare the chitin and chitosan. The degree of deacetylation in chitosan was determined by titration method, and the relative viscosity of chitosan was measured with the Ubbelohde viscosity meter. The effects of heating temperature and process time by alkali on the degree of deacetylation and relative viscosity in the process of chitosan were studied, and the yield of chitosan was calculated. The structures of chitin and chitosan prepared from mushroom were characterized by FTIR. The results show that there is a higher degree of deacetylation under the conditions of process time by alkali for 24 hours and heating temperature of 100℃. The relative viscosity decreases with the increase of process time by alkali and heated temperature. The yield of chitosan from mushroom is 1.69%. The results of FTIR reveal that the chitin in the mushroom exists as α-configuration, and can be converted to chitosan of β-configuration by deacetylation in the alkali with higher concentration.