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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43379

Title: HPLC analysis of N-acetyl-chito-oligo-saccharides during the acid hydrolysis of chitin
Authors: Ke LIANG B. CHANG;JOHN LEE;WEN-RONG FU
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Chitin;N-acetyl-chito-oligosaccharides;acid hydrolysis;HPLC
Date: 2000
Issue Date: 2017-07-18T08:50:53Z
Publisher: Journal of Food and Drug Analysis
Abstract: Abstract:The hydrolysis of chitin (93% N-acetylation) by hydrochloric acid produced N-acetylchito-ligosaccharides (NACOs) with low degrees of polymerization (DP) from 2 to 6. The HPLC retention time of NACOs decreased with increased water content in the mobile phase. A gradient elution procedure, using acetonitrile to water (v/v) ratio lowered linearly from 80/20 to 60/40 within 60 min, provided optimal resolution and characterization for the NACOs. The natural logarithm of the retention time of NACOs correlated linearly with the DP values. Hydrolysis of chitin followed a series-parallel reaction mechanism. At the same time the NACOs with higher DP’s were generated from chitin, and were degraded by hydrochloric acid to form products with lower DP’s. More NACOs with higher DP’s were produced under conditions with higher concentrations of hydrochloric acid and a shorter reaction period. Higher temperatures facilitated the generation of NACOs with lower DP’s.
Relation: 8(2), pp.75-83
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43379
Appears in Collections:[食品科學系] 期刊論文

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