Chitin is naturally present in the shell of crustaceans, containing 15% to 20% in crab shells and 15% to 30% in shrimp shells. Chitin can be extracted from shrimp and crab shells.
The meat in the shrimp and crab shells is removed, washed and soaked in 4% to 6% hydrochloric acid for 3 to 4 days, the inorganic salt is dissolved and removed; after washing, soaked with 10% o sodium hydroxide for 1 to 2 hours. Wash the protein, wash it with water and remove it with 1% KMnO4 to remove impurities; after washing with water, elute the residual potassium permanganate with 1% sodium hydrogen sulfite solution, and finally wash it thoroughly and dry to obtain the finished chitin.
The crustacean shells such as shrimps and crabs are removed from the acidic aqueous solution, and then replaced with a hot weak lye to remove the protein. Alternatively, after crushing the shell, the protein is digested with 2% dilute alkali solution for about 1.5 hours and separated, and then 5% to 10% hydrochloric acid is added to the insoluble matter to convert the calcium carbonate into calcium chloride to be dissolved and removed, and then centrifuged. Separation, washing with water and drying to obtain chitin.
Chitin production process
