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Method for preparing natural food antiseptic chitin and its use

A technology of natural food and chitosan, which is applied in application, food preservation, food science, etc., can solve the problems of chitosan color deepening, product reduction, poor hydrolysis selectivity, etc., achieve strong antibacterial performance, and solve the problem of heat Decomposition and less side effects

Inactive Publication Date: 2005-12-21
鹰潭中投科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN1563106A introduces the radiation method to prepare water-soluble chitosan, but the reducibility of the product obtained by the radiation method is reduced, and when the radiation dose is high, the color of chitosan is deepened, and the obtained product is safe when used in food question
Chinese patent CN1316441A introduces a preparation method of water-soluble chitosan. The patent mentions hydrolysis in 0.5-2.5mol / l hydrochloric acid medium for 4-72 hours. Although the method is simple, the hydrolysis time is long, often 24 hours Above, under this condition, the hydrolysis selectivity is poor, and the product molecular weight distribution is wide from 2.68×10 4 ~1.72×10 5
But so far there is no preparation method that degrades chitosan and develops it into a natural food preservative and is suitable for industrial production.

Method used

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  • Method for preparing natural food antiseptic chitin and its use
  • Method for preparing natural food antiseptic chitin and its use
  • Method for preparing natural food antiseptic chitin and its use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Using chitosan with a degree of deacetylation above 85% and a viscosity-average molecular weight range of 200,000 to 800,000 as a raw material, dissolve chitosan in 1% acetic acid solution to make the mass concentration of chitosan reach 1%, and stir completely After dissolving, add concentrated hydrochloric acid into the chitosan solution according to the chitosan solution / concentrated hydrochloric acid volume ratio of 20:1, heat up to 60° C., and hydrolyze for 10 hours. After the reaction is finished, adjust the pH with 10mol / L NaOH solution to make the pH of the solution reach 7.0-8.0, centrifuge, wash the precipitate with clean water, and then centrifuge to remove water, evenly disperse the precipitate in a stainless steel plate and place it for vacuum drying Oven, vacuum drying, drying temperature 40 ° C, vacuum 0.095MPa, dried to a moisture content of 10% or less. After drying, the chitosan is taken out and pulverized in a pulverizer to obtain a powdered chitosan ...

Embodiment 2

[0025] Using chitosan with a degree of deacetylation above 85% and a viscosity-average molecular weight range of 200,000 to 800,000 as a raw material, dissolve chitosan in 2% acetic acid solution to make the mass concentration of chitosan reach 3%, and stir completely After dissolving, add concentrated hydrochloric acid into the chitosan solution according to the chitosan solution / concentrated hydrochloric acid volume ratio of 20:1, heat up to 80° C., and hydrolyze for 8 hours. After the reaction is finished, adjust the pH with 10mol / L NaOH solution to make the pH of the solution reach 7.0-8.0, centrifuge, wash the precipitate with clean water, and then centrifuge to remove water, evenly disperse the precipitate in a stainless steel plate and place it for vacuum drying Oven, vacuum drying, drying temperature 60 ° C, vacuum 0.085MPa, dried to less than 10% moisture content. After drying, the chitosan is taken out and pulverized in a pulverizer to obtain a powdered chitosan pres...

Embodiment 3

[0027]Using chitosan with a degree of deacetylation above 85% and a viscosity-average molecular weight range of 200,000 to 800,000 as a raw material, dissolve chitosan in 3% acetic acid solution to make the mass concentration of chitosan reach 5%, and stir completely After dissolving, add concentrated hydrochloric acid into the chitosan solution according to the chitosan solution / concentrated hydrochloric acid volume ratio of 20:1, heat up to 90° C., and hydrolyze for 6 hours. After the reaction is finished, adjust the pH with 10mol / L NaOH solution to make the pH of the solution reach 7.0-8.0, centrifuge, wash the precipitate with clean water, and then centrifuge to remove water, evenly disperse the precipitate in a stainless steel plate and place it for vacuum drying Oven, carry out vacuum drying, drying temperature 80 ℃, vacuum degree 0.08MPa, dry to moisture content below 10%. After drying, the chitosan is taken out and pulverized in a pulverizer to obtain a powdered chitos...

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Abstract

The present invention relates to a preparation method of natural food preservative chitosan and its application. Said invention uses the chitosan whose deacetylated extent is above 85% as raw material, and adopts the following steps: dissolving said raw material by using acetic acid, adding hydrochloric acid to make mixed acid hydrolysis at 60-90dec.C for 6-10 hr, then regulating pH value, making centrifugal precipitation and drying so as to obtain the invented chitosan with high antibacterial property, its average relative molecular mass is 10-130000. It can be added into pickled product, semi-dried product, fermented product, fruit juice food and vegetable food, and can prolong their storage life.

Description

technical field [0001] A preparation method and application thereof of a natural food preservative chitosan, specifically a preparation of a natural food preservative chitosan with high antibacterial performance, and its application in food antiseptic preservation. The invention belongs to the technical field of food additive production and application. Background technique [0002] Preservatives can be divided into two categories: natural preservatives and chemical synthetic preservatives according to their sources. A large number of studies have shown that chemically synthesized preservatives have problems such as carcinogenicity, teratogenicity, and food poisoning, and long-term intake will cause potential harm to human health. For this reason, vigorously developing safe, non-toxic, efficient and functional natural food preservatives will be one of the future development directions of the food additive industry. [0003] In recent years, chitosan (chitosan) as a natural...

Claims

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Application Information

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IPC IPC(8): A23L3/3562
CPCY02A40/90
Inventor 夏文水吴刚姜启兴
Owner 鹰潭中投科技有限公司
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