| 窦勇,胡佩红,顾鹏程.超声波辅助EDTA法提取淡水小龙虾壳中甲壳素的工艺研究[J].广东农业科学,2014,41(22):87-91 |
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超声波辅助EDTA法提取淡水小龙虾壳中甲壳素的工艺研究 |
| Extracting chitin in freshwater crayfish shell with ultrasonic assisted EDTA method |
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| DOI： |
| 中文关键词: EDTA 超声波 甲壳素 提取工艺 正交试验 |
| 英文关键词: EDTA ultrasonic chitin extracting technology orthogonal test |
| 基金项目:江苏省淮安市科技局科技支撑计划农业项目（SN1174） |
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| 中文摘要: |
| 以烹饪前后淡水小龙虾壳为原料,研究超声辅助EDTA法提取淡水小龙虾壳中甲壳素的最佳工艺条件,采用EDTA法提取甲壳素,以提取物的灰分含量为评价指标,通过单因素试验和正交试验选择最佳的EDTA浓度、料液比、反应pH值、反应时间，结果表明:EDTA法提取甲壳素的最佳条件为,料液比1:26(W/V)、EDTA 浓度18%、反应时间2.5h、反应pH值13。在此最佳提取条件下辅助超声波法提取甲壳素，以提取物灰分含量和含氮量作为提取效果的评价指标，筛选最佳超声时间、料液比和超声处理温度，结果表明：超声波辅助EDTA提取甲壳素的最佳工艺条件为处理温度30℃、pH 值13、EDTA 浓度18%、料液比1：24 （W/V）、超声处理时间45 min、超声频率60kHz、功率180 W。在此条件下，烹饪后甲壳素提取物灰分含量和含氮量均较烹饪前低，分别为0.13%和3.51%. |
| 英文摘要: |
| Using cooked and uncooked freshwater crayfish shell as raw material, the optimum technological conditions of extracting chitin in freshwater crayfish shell by ultrasonic assisted EDTA method was studied. Chitin was extracted by using the EDTA method, taking the ash content of extract as the index of evaluation, the best conditions of EDTA concentration, material to liquid ratio, reaction pH, reaction time were selected through the single factor and orthogonal tests. The results showed that the optimum conditions for the extraction on chitin by EDTA method were solid-liquid ratio 1：26 (W/V), the concentration of EDTA 18%, reaction time 2.5 h, reaction pH 13. Chitin was extracted under the optimum extraction conditions assisted by ultrasonic method, and the best material to liquid ratio and ultrasonic treatment time,temperature were selected, taking the nitrogen content and the ash content of extract as the indexes of evaluation for
extraction effect. The results showed that the optimum conditions of ultrasonic assisted extraction of chitin were that EDTA at 30℃, pH 13, EDTA concentration 18%, ratio of solid to liquid 1：24 (W/V), ultrasonic reaction time in 45 min, ultrasonic frequency 60 kHz, and power 180 W. Under these conditions, the nitrogen content and the ash content of cooked chitin were lower than those of the uncooked chitin, which is 0.13% and 3.51%, respectively. |
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