摘要
甲壳素在各行各业中均有着许多不同的用途,而且它分布广泛,每年的总合成量约为100亿t,其产量略低于纤维素,是世界上第二大再生生物资源。为了拓宽甲壳素的应用,本文以虾壳中甲壳素为研究对象,从酸碱法、酶法结合化学法、新式的微生物发酵法和EDTA法等方面分别阐述了甲壳素提取工艺的研究进展,以期为甲壳素的深加工提供新思路。
Chitin has many different uses in various industries,and it is widely distributed,the total annual synthesis of chitin is about 10 billion tons,its production is slightly less than cellulose,the world’s second largest renewable biological resource.In order to broaden the application of chitin,this paper took chitin from shrimp shell as the research object,and described the progress of the extraction process of chitin from acid-base method,enzymatic method combined with chemical method,new microbial fermentation method and EDTA method,in order to provide a new idea for the deep processing of chitin.
作者
孙承磊
SUN Chenglei(Longkou Inspection and Testing Center,Longkou 265701,China)
出处
《现代食品》
2021年第18期41-43,共3页
Modern Food
关键词
虾壳
甲壳素
提取工艺
研究进展
shrimp shell
chitin
extraction process
research progress