Decolorization of Shrimp Chitin Using Sodium Hypochlorite

차아염소산나트륨을 이용한 새우 키틴의 탈색

An effective process manufacturing the decolorized chitin with high quality was established using shrimp shell powder. Ash and protein in shrimp shell powder were efficiently removed by 1.66% HCl and 3% NaOH treatments, respectively. A bleached chitin could be also obtained by 0.16% NaClO for 30 minutes, the treatment of which was much better than previously reported decolorization methods such as ethanol, acetone and $H_2O_2$ treatments. Since the pattern of IR spectrum of sample chitin was closely similar to those of commercially available chitins and the degree of deacetylation showed low value of 22.8%, it could be concluded that the bleached chitin obtained had highly-purified character as well as high quality of appearance.

새우껍질 건조 분말을 원료로 하여 품질이 우수하고 효과적으로 탈색된 chitin을 제조하는 공정을 정립하였다. 새우껍질에서 희분을 제거하기 위한 최적조건은 1.66% HCl로 2시간 교반 추출하는 것이었으며, 단백질은 3% NaOH로 1시간 처리에 의해 효과적으로 제거되었다. 또, 탈색제로 0.16% 차아염소산나트륨을 30분간 처리하여 백색의 키틴을 얻을 수 있었다. 이 탈색처리는 ethanol, acetone, $H_2O_2$처리 등의 기존에 보고된 탈색방법들보다 월등한 효과를 나타내었다. 실험적으로 제조된 chitin의 IR spectrum 양상은 시판 chitin들과 유사하였으며, 탈아세틸화도는 22.8%외 비교적 낮은 값을 나타내어 품질이 우수한 chitin임을 알 수 있었다.