摘要
以壳聚糖和山梨酸为主要原料,以壳聚糖山梨酸酯得率为指标,采用DCC酯缩合法研究壳聚糖山梨酸酯的制备工艺。在单因素试验基础上,选用时间、温度、山梨酸与氨基葡萄糖残基物质的量比3个因素,通过3因素3水平响应面分析法优化制备工艺。试验结果表明:最佳制备工艺条件是:反应时间3.37 h、温度29.2℃、反应物物质的量比3.1∶1;在此条件下,壳聚糖山梨酸酯得率为60.71%,验证试验产物得率为59.34%,表明试验结果与软件分析结果相符。采用红外光谱对产物结构进行表征,结果表明山梨酸与壳聚糖发生了酯化反应。
With chitosan and sorbic acid as the main material, with sorbic acid chitosan ester yield as the indica- tors. The preparation of sorbic acid chitosan ester by DCC condensation method was researched. Based on the single-fac- tor test, optimization model of sorbic acid chitosan ester was established. The optimal preparation conditions for sorbic acid chitosan ester were determined as following： reaction time 3.37 h, reaction temperature 29.2℃, reactant ratios 3.1：1. Un- der these conditions, the experimental yield of sorbic acid chitosan ester was up to 60.71%, in the verification test, the yield of the products was 59.34%, in close agreement with the predicted value. Infrared spectroscopy to characterize the structure of the product, the results showed that the synthesis of sorbic acid chitosan ester is successed.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第4期29-36,共8页
Journal of Chinese Institute Of Food Science and Technology
关键词
壳聚糖
山梨酸
DCC
响应面法
chitosan
sorbic acid
DCC
response surface methodology
