柠檬酸-反相微胶团法提取虾壳中甲壳素的研究

Study on the extraction of chitin from shrimp shell by citric acid-reverse micelles method

以虾壳为原料,采用柠檬酸反向微胶团法研究出一种新型的制备甲壳素的方法。首先用食品级的柠檬酸结合超声波辅助萃取技术脱除虾壳中的无机盐,再用微胶团萃取技术脱除虾壳中的蛋白质,再用30%的双氧水脱色,从而制得甲壳素。在单因素实验的基础上,通过响应面设计,得到柠檬酸反相微胶团法提取虾壳中甲壳素的最优条件。并将该法与酸碱法和酶法制备甲壳素产率进行了对比。结果表明,最优条件为:40 m L反相微胶团中虾壳的原料添加量为0.62 g、KCl浓度为0.15 mol/L、萃取时间为116 min,产率为47.32%。柠檬酸反相微胶团法甲壳素产率极显著低于传统的酸碱法,但极显著高于酶法。该方法可行,可为甲壳素生产工艺的改进提供理论基础。

A novel method of preparing chitin by reverse micelles and citric acid was studied.Chitin was made by means of citric acid and ultrasonic assisted extraction technology to remove inorganic salt and reverse micelles extraction technology to remove protein in the shrimp shell, and 30% hydrogen peroxide for bleaching.Based on the single factor experiment result, through the response surface design, the optimum conditions of extracting chitin by citric acid-reverse micelles method was studied. The results showed that the optimal conditions by citric acidreverse micelle method were raw material content of 0.62 g, concentration of KCl 0.15 mol/L, extraction time of 116.25 min, and the rate of extraction was 47.32% .The yield of chitin was significantly lower than that of the traditional acid base method, but it was significantly higher than that of the enzyme method. The method is feasible, and it can provide theoretical basis for the improvement of the production process of chitin.