摘要
采用分光光度法分别研究在不同pH、不同时间和不同浓度下,壳聚糖、羧甲基壳聚糖对VB2和VC的螯合作用。结果表明:壳聚糖和羧甲基壳聚糖对维生素的螯合作用明显。浓度、pH和时间也对其螯合作用有不同程度的影响。
Chelation of Chitosan and its derivatives on soluble vitamin was investigated. Spectrophotometry was used to study the chelation of the chitosan, carboxymethyl chitosan on VB2 and Vc under different pH, different times and different concentration, respectively. The result indicated that the effect of their chelation on was obvious. Moreover, concentration, pH and time all had different effects on the chelation.
出处
《食品研究与开发》
CAS
北大核心
2010年第2期61-64,共4页
Food Research and Development
基金
辽宁省教育厅科学研究项目(2008075)
