【作者】 杜开书；

【导师】 周祖基；

【作者基本信息】 四川农业大学 ， 森林保护， 2003， 硕士

【摘要】 本研究论文试验主要是采用酸碱法对黄粉虫蛹壳提取壳聚糖的研究，对壳聚糖进行定性、定量分析表明，提取的甲壳素呈微黄色片状或粉状，壳聚糖淡白色、粘度极高、脱乙酰度63.8％。本试验采用一次正交设计，对提取过程中在相同碱浓度下，不同酸浓度（X₁）、处理时间（X₂）、处理温度（X₃）下对灰分残留的影响分析，得出简化方程： Y₁=1.458+0.188X₂-0.183X₁X₂+0.223X₁X₃-0.324X₂X₃；在相同酸处理条件下，不同碱浓度（X₁）、处理时间（X₂）、处理温度（X₃）对蛋白质残留的影响分析，得出简化方程： Y₂=7.5213+0.6814X₁+0.2856X₃+0.3941X₁X₂-0.3621X₁X₃+0.2801X₂X₃ 结果表明：影响黄粉虫壳聚糖提取过程中灰分残留的主要因素是酸处理时间与处理温度的共同作用、酸浓度与处理时间的共同作用，均达到显著水平；蛋白质残留的影响因素是碱浓度X₁及碱浓度与处理时间的共同作用X₁X₂，二者均达到1％的显著水平，二者的预测值均成正态分布。残留的灰分比幼虫和蛹的灰分低得多，表明蛹壳提取的壳聚糖质量好。 黄粉虫壳聚糖的应用研究：1)草莓、葡萄果汁澄清试验：壳聚糖浓度为0.045％时，果汁在10min内即变得较为澄清，而在浓度达0.065％时在10min内已完全澄清；浓度为0.050％、0.045％和0.030％分别在1h、5h和12h后达到最佳效果。壳聚糖只对果汁的澄清度起作用，而对酸度及糖的含量无显著影响。结果表明壳聚糖浓度高，澄清的时间较短，而浓度低的较慢；随加壳聚糖的用量增多，澄清效果越好，且并不影响果汁的原有风味。2)板栗保鲜效果试验：壳聚糖涂膜处理常温下贮藏3个月，发现部分板栗的颜色无显著变化，含水量和好果率均高于对照，且好果提高率最高可达67.07％，结果表明壳聚糖对板栗贮藏保鲜有显著作用。更多还原

【Abstract】 This dissertation test mainly using acid alkali extracted chitosan from Tenebrio molitor L. Pupae, and determined the nature and fix quantify ration analyze chitosan. Results indicated decline yellow piece or powder chitin , chitosan(weak white,deacetylation63.8%,low viscosity),applying once correctitude design on the base.At the same alkali density, different acid density(X1), time (X2) , temperature (X3) infect rudimental ash, the result prove effect ash rudiment factor: acid treating time and treat temperature reciprocity, acid density and treat time reciprocity. At the same acid density, different alkali density(X1), time (X2) , temperature (X3),the major factor of affecting rudimental protein are alkali density,alkali density and treat time reciprocity, they were prominent level(l%). Two equations regression standardized residual were normal school.Chitosan was used to clarify strawberry syrup, grape syrup, at chitosan density 0.045%, the syrup became clear in 10 minutes; chitosan density 0.050%,0.045%,0.030% get to optimal effect each after lh,5h,12h. The results indicated that the chitosan was a good clariflcant. Chitosan has no effect on syrups’ sugar and acid density. The bigger density, the shorter time syrup became clear. The test that kept chestnut fresh, chitosan could improve chestnut’s water content and the rate of sound nut.The improvement rate of sound nut was up to 67.07%.The result indicated chitosan had obvious effect on chestnut during storing.更多还原