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马尾松毛虫蛹中壳聚糖的制备技术研究

Studies on the Preparation Technique of Chitosan from Pupa of Dendrolimus Punctatus Walker

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【作者】 刘高强刘卫星魏美才章怀云

【Author】 Liu Gaoqiang1,2 Liu Weixing1 Wei Meicai1 Zhang Huaiyun1(1College of Life Science and Technology,Central South University of Forestry & Technology,Changsha 410004 2The Key Laboratory of Industrial Biotechnology,Ministry of Education,Southern Yangtze University,Wuxi 214036)

【机构】 中南林业科技大学生命科学与技术学院江南大学工业生物技术教育部重点实验室无锡214036中南林业科技大学生命科学与技术学院 长沙410004长沙410004

【摘要】 马尾松毛虫蛹是一种森林害虫,然而它也是一种潜在的生物资源。采用酸碱法对马尾松毛虫蛹中壳聚糖的制备工艺进行了研究。结果表明:马尾松毛虫蛹依次经酸、碱和双氧水处理后获得白色片状固体物质——甲壳素。其水分含量为8.23%,灰分0.99%,含氮量6.84%。由甲壳素制备壳聚糖的最佳工艺为:50%NaOH,浸泡3h,浸泡温度100℃。在此工艺下,所得壳聚糖产品为白色片状固体,其脱乙酰度为95.30%,粘度19.7mPa·s,水分3.21%,灰分0.93%,产率83.04%。本研究提出了一种从害虫马尾松毛虫蛹中制备高脱乙酰度壳聚糖的可行技术。

【Abstract】 Insects,the biggest biological community are generally regarded as one of potential source of proteins for human.Actually,insects are also potential source of chitin or chitosan.Insect,Dendrolimus punctatus Walker,is one of the most serious forest pests,however,it is also a potential bioresource for human.The preparation of chitosan from pupa of D.punctatus was studied with the Acid-Alkali method in the paper.The results showed that the chitin from D.punctatus was obtained by removal of minerals and organic materials by HCl and NaOH,respectively.The chitin obtained in this study was white sheet solid,its water content was 8.23%,ash content was 0.99%,nitrogen content was 6.84%.The optimal condition for chitosan preparation from chitin was the follows:alkali concentration 50%,treatment time 3 h,treatment temperature 100℃.The chitosan obtained under the optimal condition was white sheet solid.The water and ash content of the chitosan product was 3.21% and 0.93%,respectively.Degree of deacetylation(D.D)of the product was 95.30%,viscosity was 19.7 mPa·s.This study provided a feasible technique for preparation of high deacetylation chitosan from pupa of D.punctatus walker.

【基金】 湖南省自然科学基金资助项目(No.98JJY2010);湖南省林业厅科研基金资助项目(No.05C327);国家948计划项目(2006-4-118)
  • 【文献出处】 中国食品学报 ,Journal of Chinese Institute of Food Science and Technology , 编辑部邮箱 ,2006年06期
  • 【分类号】TQ281
  • 【被引频次】14
  • 【下载频次】116
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