论文部分内容阅读
壳聚糖在碱的条件下与氯乙酸反应,生成可溶于水的羧甲基壳聚糖。以羧甲基壳聚糖为主剂配制而成的保鲜剂,可以保鲜苹果、梨、青椒、番茄等十几种果蔬品种,保鲜效果均优于英国森柏尔(Semper)保鲜剂。
Chitosan reacts with chloroacetic acid under alkali conditions to produce water-soluble carboxymethyl chitosan. Preservatives formulated with carboxymethyl chitosan as the main ingredient can preserve more than a dozen fruits and vegetables such as apples, pears, green peppers and tomatoes. The preservative effect is better than Semper preservative.