| 改性壳聚糖作为保鲜剂的研究 |
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| 引用本文： | 张文清 金鑫荣. 改性壳聚糖作为保鲜剂的研究[J]. 医学教育探索, 1994, 0(3): 333-336 |
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| 作者姓名： | 张文清 金鑫荣 |
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| 作者单位： | 华东理工大学化学系 |
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| 摘 要： | 制备了羧甲基化壳聚糖（ＮＯＣＣ），并研究它对水果蔬菜的保鲜性能．结果表明：改性壳聚糖在中性和碱性溶液中有较好的水溶性，不易降解。应用于黄瓜、卢柑的保鲜，可保持营养成分。
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| 关 键 词： | 壳聚糖 羧甲基化 保鲜剂 |
A Study on Keeping Fresh Agent of Modified Chitosan |
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| Chang Wenqing,Jin Xinrong. A Study on Keeping Fresh Agent of Modified Chitosan[J]. Researches in Medical Education, 1994, 0(3): 333-336 |
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| Authors: | Chang Wenqing Jin Xinrong |
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| Abstract: | Carboxymethyl chitosan have been manufactured, and the keeping fresh propeeties for fruits and vegetables have been studied in this paper. The results indicated: the modified chitosan have good dissolving properties except for pH=3.3-6.3,low reducing and |
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| Keywords: | Carboxymethyl chitosan Keeping fresh |
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