羧甲基壳聚糖的制备及其在黄瓜保鲜中的应用研究.pdfVIP

三艺技求 V01．29,No．02，2008 羧甲基壳聚糖的制备 葳矮瀣艨添豫鳞孛鸶§经博硪宠 纪淑娟。高倩 (沈阳农业大学食品学院，辽宁沈阳110161) 摘要：为了改变壳聚糖的溶解性，提供性能更稳定安全的果蔬涂膜保鲜荆，本实验采用氯乙酸途径制备羧甲基壳聚 糖，并采用等电点沉降法进行分离，大幅度减少传统方法中有机溶剂用量，制备成本也有所降低。通过单因素和正交 实验对羧甲基化反应的条件进行了优化，确定其最佳工艺条件为：壳聚糖用量为29时，氢氧化钠用量为99，氯乙酸用 量为lOg，反应时间5h，反应温度60℃。将该工艺务件下制备的羧甲基壳聚糖配制成不同浓度的保鲜荆，对黄瓜进行 涂膜处理，结果表明浓度在1％--2％的羧甲基壳聚糖保鲜剂对黄瓜有良好的保鲜效果。 关键词：羧甲基壳聚糖，氯乙酸，制备，黄瓜，保鲜 on of chitosanand Studypreparationcarboxymethyl its tothe ofcucumber applicationpreservation JI Qian Shu—juan．GAO Instituteof (Food Agricultural 110161，China) Shenyang University，Shenyang wasmodifiedthe of ofchloroaceticisoelectric Abstract：Chitosanby waypreparation acid，and pointseparation methodof reductioninthe tothe solvent settlement．a settlement．Comparedorganic separation significant organic solvent becauseisoelectric settlementwasusedin reactionconditions usage pointseparation preparation．The as were factorand bestreactionconditionswerefollows：theuse optimizedbysingle oRhogonaIexperiments．The ofchitosanwas was chloroaceticacidwas 60℃． 29，sodiumhydroxide99，and lOg，time5h，reactiontemperature Productswere tothe ofdifferent whichto thecucumbers． preparedpreservative concentrations，withpreservating Theresultsshowedthatconcentrationbetweenl‰2％hadresults． good