纯化方法对魔芋葡甘聚糖结构及性能的影响  

INFLUENCE OF PURIFICATION METHOD ON THE STRUCTURE AND PROPERTIES OF KONJAC GLUCOMANNAN

作　　者：刘廷国[1] 王洋[1] 夏俊[1] 李斌[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《林产化学与工业》2005年第3期71-75,共5页Chemistry and Industry of Forest Products

基　　金：国家"863"项目(2002AA6Z3181)

摘　　要：采用乙醇、Pb(Ac)2、H2O23种方法纯化了魔芋葡甘聚糖(KGM)。含量分析表明,乙醇和Pb(Ac)2法显著优于H2O2法,可得到高纯度的样品。采用温和条件及低极性溶剂有利于保持KGM本身的分子结构以及水溶性、凝胶性等性能;而Pb(Ac)2法由于部分脱去了KGM的乙酰基,导致结晶度变大,玻璃化温度升高,最终失去水溶性和凝胶性;H2O2法则由于对KGM造成了氧化降解,也改变了分子链的大小以及部分基团,从而导致粘度降低以及溶涨速度较快。研究表明,提纯方法对多糖样品的结构和性能的关系密切,选择最佳的提纯方法是真实评价多糖的性能和生物活性的先决条件。Konjac glaucomannan (KGM) was purified by ethanol, Pb(Ac)2 and H2O2 respectively. The content analysis showed that high purity KGM could be obtained by ethanol or Pb (Ac)2 method, but not by n2O2 method. Treatment under mild condition with solvent of lower polarity was in favor of keeping the molecular structure and properties such as water-solubility, gelatination, etc. Acetyl groups were partially eliminated when purified by lab( Ac)2 method, leading to increased crystallinity and glass temperature, which resulted in losts of water-solubility and gelatinability. Owing to the slight oxidative degradation with H2O2 method, the changes of chain size and some functional groups of KGM molecule led to decrease of viscosity and excessive swelling rate. In a word, the purification method has great influence on the structure and properties of KGM, so that selection of optimal purification method was the precondition to evaluate the properties and bioactivity of KGM.

关 键 词：魔芋葡甘聚糖 

分 类 号：TQ91[化学工程] O636.1[理学—高分子化学]