以虾壳生产几丁质与葡萄醣胺制程研究.pdf

理 料 理理 行理 1% NaOH(aq) pH 12.5 行理 0.6N HCl(aq) pH 1 便量 0度 料6N HCl(aq)行 裂 裂 8 率 48% 67 Chitin and Glucosamine Manufacturing Procedure Studies by Using Shrimp Shell Wayne Wen-Chang Liao Department of Nutrition and Health Science of Toko University Abstract Chitin was successfully produced from shrimp, which was brought from the local sea food market. Two manufacturing procedures, deproteinization and demineralization, were carefully examed. 1% NaOH(aq) and 0.6N HCl(aq) were recommended to perform the deproteinization and demineralization procedures respectively. When the pH was kept at 12.5 for deproteinization, and kept at 1 for demineralization, the caustic soluble and ash content would be close to 0. Glucosamine was also successfully produced by using 6N HCl(aq) to perform the acid hydrolysis with prepared chitin. The optimum acid hydrolysis reaction time was 8 hours. The overall glucosamine yield was determined to be 48%. Keywords Chitin, glucosamine, deproteinization, demineralization. 68 (chitin)類 (1,4,-2-acetamido-2-deoxy-β- D-glucan) 狀 類 量 異 料 料領(Muzzarelli, 1977) (chitosan)異度 料(Hirano and Nagao, 1989; Tsai, et al., 2002) (Sakai, et al., 2001; Liu, et al., 2001) 力 (kanauchi, et a