功能性食品添加剂N-乙酰-D-葡糖胺的理化性质

Physiochemical Properties of N-Acetyl-D-Glucosamine Used as Functional Food Additive

N-乙酰-D-葡糖胺是一种具有多种生理活性和功能性质的重要氨基糖 .实验研究了NAG的一些重要理化性质和加工稳定性 ,为NAG在食品中的应用提供理论依据 .结果表明 ,NAG易溶于水 ,微溶于乙醇 ;NAG晶体在 1 2 0℃、6h下保留率大于 98% ,性质稳定 ;在 1 0 0℃、6h、pH 3 .0～8.5的条件下 ,NAG水溶液稳定性好 ,pH超过 8.5则保留率大大降低 ,并伴有颜色变化 ;NAG在牛奶杀菌条件下性质稳定 ;

N acetyl D glucosamine (NAG) is an important amino sugar with a lot of physiological activities and functional properties. A few of physicochemical properties and processing stability of NAG were investigated, and the results could be supplied for its application in foods as a theoretical basis. The results indicated that NAG was easily soluble in water but insoluble in alcohol; NAG was very stable at 120 ℃ for 6 hours, and more than 98% was retained under this conditions; NAG was stable in the solution with the pH values between 3.0～8.5 at 100 ℃ for 6 hrs, but its remains could reduce greatly, companying with some color changes when the pH value was higher than 8.5; NAG was very stable in milk under the sterilization conditions of milk. NAG had no moisture absorption and moisture holding properties.