D-氨基葡萄糖盐酸盐的制备
专业：应用化学
摘要：本试验目的是为探索氨基葡萄糖盐酸盐制备的最佳反应条件，采用正交试验优化水解反应，研究结果表明：盐酸浓度15%、时间3h、温度100℃为最佳反应条件，温度对反应有显著影响，控制好反应温度是生产的关键。另外在文中简述了D-氨基葡萄糖盐酸盐的其它制备方法与不足，并探讨了其今后的发展。
关键字：D-氨基葡萄糖盐酸盐；壳聚糖；正交试验
The preparation of glucosamine hydrochloride
Abstract: This article tested the best conditions of glucosamine hydrochloride preparation, hydrolysis conditions were optimized by orthogonal, research findings shows that: hydrochloric acid concentration of 15%, time 3 h, temperature 100℃ are the best reaction conditions Temperature had significant effect on the reaction, control the reaction temperature is the production of the key. The disadvantages of other methods are also outlined in the text of D-glucosamine hydrochloride preparation and also mentioned the discussion of its future development.
Key words: D-glucosamine hydrochloride; Chitosan; Orthogonal
目 录
1 概述 .................................................................. 1 1.1 D-氨基葡萄糖盐酸盐的概述 ............................................ 1 1.2 国内外研究现状及其成果 .............................................. 1 国外研究现状 ........................................................... 1 国内研究现状 ........................................................... 1 1.3 氨基葡萄糖盐酸盐提取方法及优缺点 .................................... 2 酶法制备 ............................................................... 2 微波水解法 ............................................................. 2 微生物培养法 ........................................................... 2 酸水解法 ............................................................... 2 辐射降解 ............................................................... 3 1.4 氨基葡萄糖盐酸盐在各方面的应用 ...................................... 3 在医药和保健食品中的应用 ............................................... 3 在食品工业中的应用 ..................................................... 3 氨基葡萄糖盐酸盐在其它领域的应用 ....................................... 4 2 实验 ................................................................. 4 2.1 实验方法 ............................................................ 4 2.2 实验仪器与试剂 ...................................................... 4 仪器 ................................................................... 4 试剂 ................................................................... 4 2.3 实验步骤 ............................................................ 4 氨基葡萄糖盐酸盐验标准曲线的制作 ....................................... 4 水解因素的影响分析 ..................................................... 5 氨基葡萄糖盐酸盐验的制备过程的具体操作 ................................. 6 2.4 结果与讨论 .......................................................... 6 3 结论及前景展望 ....................................................... 7 3.1 结论 ................................................................ 7 3.2 前景展望 ............................................................ 8
D-氨基葡萄糖盐酸盐的制备【毕业作品】
