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1、本科毕业论文题目超声波法提取鱿鱼软骨中β-甲壳素的制备工艺研究学院生物与化学工程学院专业班级学号学生姓名指导教师完成日期37超声波法提取鱿鱼软骨中β-甲壳素的制备工艺研究摘要:甲壳素(Chitin)是一种由N-乙酰-D-氨基葡萄糖通过β-1,4糖苷键连接而成的天然高分子线性多糖。本文研究了在超声波作用下,以鱿鱼软骨为原材料制备β-甲壳素的制备工艺,并对鱿鱼软骨脱蛋白和无机盐脱除工艺条件进行了优化。通过单因素试验和正交试验,探索了超声波频率、氢氧化钠浓度、氢氧化钠料液比(W:V)、超声时间、超声温度对鱿鱼软骨
2、脱蛋白的影响,同时也探索了超声波频率、盐酸浓度、盐酸料液比(W:V)、超声时间、超声温度对鱿鱼软骨无机盐脱除的影响,并对产物及用产物制备的壳聚糖进行红外光谱分析。实验结果表明:蛋白质脱除的最佳工艺条件是超声频率为25KHZ,氢氧化钠浓度为15%,料液比(W:V)1:10,超声温度60℃,超声时间30min。无机盐最佳工艺脱除条件是超声频率为70KHZ,盐酸浓度为8%,料液比(W:V)1:14,超声温度60℃,超声时间40min。由红外光谱图表明,通过本方法制备的产物为甲壳素且纯度较高,在相同的制备壳聚糖的工
3、艺条件下,用其制备的壳聚糖比用没有超声辅助制备的甲壳素制得的壳聚糖纯度更高,取代度更高。关键词:甲壳素;超声波;脱蛋白;无机盐脱除;红外光谱分析37StudiesonthePreparationofβ-chitinfromSquidcartilagewithUltrasonicExtractionStudent’sname:JiangZengliangAdvisor:HUANGJun(SchoolofBiologicalandChemicalEngineeringZhejiangUniversityofSc
4、ienceandTechnology)Abstract:ChitinisakindofnaturallinearpolysaccharidepolymermadefromtheN-acetyl-D-glucosaminebyβ-1,4glycosidicbond.Thisstudyresearchestheeffectsofultrasonictotheβ-chitinpreparationprocesswithsquidcartilageasrawmaterial,andtheprocessconditi
5、onsofsquidcartilageremovalofproteinandsaltremovalwereoptimized.Byaseriesofsingle-factortestsandorthogonaltrials,thestudyisnotonlydiscusstheimpactoftheultrasonicfrequency,theconcentrationofsodiumhydroxide,sodiumhydroxideliquidratio,ultrasonictime,ultrasonic
6、temperaturetoremoveproteinfromsquidcartilage,butalsotoexploretheultrasonicfrequency,concentrationofhydrochloricacid,hydrochloricacidliquidratio,ultrasonictime,ultrasonictemperatureontheremovalofinorganicsaltsquidcartilage.theproductsandthechitosanmadefromt
7、hemwereanalyzedwithinfraredspectroscopy.Theresultsshowthattheoptimumconditionsfortheremovalofproteinsasfollows:theultrasonicfrequencyis25KHZ,thesodiumhydroxideconcentrationis15%,theliquidratiois1:10,theultrasonictemperatureis60℃andextractiontimeis30min.The
8、optimumconditionsforsaltremovalisshowed:theultrasonicfrequencyof70KHZ,8%concentrationofthehydrochloricacid,1:14ofliquidratio,60℃oftheultrasonictemperatureand40minoftheextractiontime.Theinfraredspectrashowthat