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An optimised method to determine the degree of acetylation of chitin and chitosan by FTIR spectroscopy

2002; Elsevier BV; Volume: 31; Issue: 1-3 Linguagem: Inglês

10.1016/s0141-8130(02)00039-9

1879-0003

M.L. Duarte, Marystela Ferreira, M.R. Marvão, João Rocha,

Food Chemistry and Fat Analysis

Linking up the user-friendly and low-priced FTIR with the more sophisticated and high-priced 13C CP/MAS NMR spectroscopies, an improved method to determine the degree of acetylation (DA) of chitins and chitosans was outlined. The method was established for the most complex polymorphic form (α-chitin) and for the most problematic range of DA values (most acetylated samples) and can easily be extended to the other polymorphic forms (β- and γ-chitins) and to other ranges of DA values.