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中国精品科技期刊2020
高静, 何亚敏, 陈炜锋, 李艳, 吉宏武, 刘书成, 郝记明. 虾壳在1-乙基-3-甲基咪唑醋酸盐离子液体中的溶解特性[J]. 食品工业科技, 2018, 39(24): 29-34. DOI: 10.13386/j.issn1002-0306.2018.24.005
引用本文: 高静, 何亚敏, 陈炜锋, 李艳, 吉宏武, 刘书成, 郝记明. 虾壳在1-乙基-3-甲基咪唑醋酸盐离子液体中的溶解特性[J]. 食品工业科技, 2018, 39(24): 29-34. DOI: 10.13386/j.issn1002-0306.2018.24.005
GAO Jing, HE ya-min, CHEN Wei-feng, LI Yan, JI Hong-wu, LIU Shu-cheng, HAO Ji-ming. Dissolution Characteristic of Shrimp Shells in 1-ethyl-3-methylimidazolium Acetate Ionic Liquid[J]. Science and Technology of Food Industry, 2018, 39(24): 29-34. DOI: 10.13386/j.issn1002-0306.2018.24.005
Citation: GAO Jing, HE ya-min, CHEN Wei-feng, LI Yan, JI Hong-wu, LIU Shu-cheng, HAO Ji-ming. Dissolution Characteristic of Shrimp Shells in 1-ethyl-3-methylimidazolium Acetate Ionic Liquid[J]. Science and Technology of Food Industry, 2018, 39(24): 29-34. DOI: 10.13386/j.issn1002-0306.2018.24.005

虾壳在1-乙基-3-甲基咪唑醋酸盐离子液体中的溶解特性

Dissolution Characteristic of Shrimp Shells in 1-ethyl-3-methylimidazolium Acetate Ionic Liquid

  • 摘要: 为探索从对虾加工废弃物中回收甲壳素的绿色工艺,本文以离子液体1-乙基-3-甲基咪唑醋酸盐(C2mimAc)为溶剂,系统考察了溶解时间、溶解温度、固-液比3个因素对虾壳的溶解度、回收率以及再生后的组分、表观形貌和晶体结构的影响规律。结果表明,固-液比为1:20 w/w、100℃下加热1 h后,虾壳溶解度最高,为15.30%。与未处理的虾壳相比,经过C2mimAc溶解再生后的样品表面多孔、粗糙或扭曲变形,而且结晶结构被破坏,蛋白质和矿物质脱除率可分别达到67.13%和42.84%。当温度超过120℃,溶解时间超过2 h时,不利于C2mimAc对虾壳的溶解。

     

    Abstract: To seek green processes of chitin extracting from shrimp processing waste,ionic liquid(IL)1-ethyl-3-methylimidazolium acetate(C2 mimAc)was used as the solvent in this study,the effects of dissolution time,dissolution temperature,and solid-solvent ratio on the solubility,recovery rate,and the influence of the composition,apparent morphology and crystal structure after regeneration were investigated. The results showed that,when the solid-liquid ratio was 1:20 w/w,the solubility of shrimp shells inC2 mimAc could reach 15.30% after heating 1 h. Compared with the untreated shrimp shells,the surface of the sample after dissolution and regeneration byC2 mimAc was porous,rough or distorted,and the crystalline structure was destroyed,and the deproteinization and demineralization could reach 67.13% and 42.84%,respectively. When the temperature exceeded 120℃ and the time was more than 2 h,the capacity ofC2 mimAc to dissolve shrimp shells dropped significantly.

     

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