Comparison of Different HPLC Methods in Determination of Degrees of N-acetylation for Chitin and Chitosan

• Main Authors: Sian-Jyun Jhuo, 卓憲駿
• Other Authors: Lang-Bang Hung
• Format: Others
• Language: zh-TW
• Published: 2007
• Online Access: http://ndltd.ncl.edu.tw/handle/71021928252651093516

碩士 === 國立臺灣海洋大學 === 食品科學系 === 95 === Abstract Chitin is the mainly constitution of invertebrates and the cell wall of fungus. The different degree of N-acetylation(DA) can influence the properties of chitin and chitosan, so to determine DA is important. Using the improved HPLC A and B can determine chitin and chitosan with DA range from 25 to 85％. Improved conditions of acid hydrolysis which increase the content of sulfuric acid from 0.5 mL to 1.5 mL, decrease the temperature from 155℃ to 110℃ and time of acid hydrolysis from 1 hrs to 30-40 mins, it can reduce sugar caramelization and the time of samples preparation. The improved HPLC A and B is more accurate and more precise than other ways, such as IR spectroscopy、UV spectroscopy etc ; therefore using IR spectroscopy determine the DA of samples, we can use the improved HPLC A to take place of NMR spectroscopy to build the calibration curves which become a standard of IR spectroscopy.