A comparison and analysis on the properties and the processing methods of the chitin obtained from pupa skin and from prawn -crab were made.

• 本文主要对蛹皮制的甲壳质和虾蟹制的甲壳质,在工艺加工过程和性能上作了比较和分析,从而进一步确认用蛹皮制甲壳素是可行的。