南瓜多糖硫酸酯化修饰与结构稳定性关系研究  

Study on the relationship of sulfation and structural stability of polysaccharides from pumpkin pulp

作　　者：孔倩[1] 周婷[1] 葛佳[1] 武改兰[1] 黄景荣[1] 李全宏[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2009年第4期160-163,166,共5页Food Science and Technology

基　　金：国家自然科学基金项目(30671469)

摘　　要：研究南瓜多糖硫酸酯化修饰与结构稳定性之间的关系。采用三氧化硫-吡啶法对南瓜多糖PL2-1进行硫酸酯化修饰,取代度为0.19。通过气相色谱、红外光谱、高碘酸氧化、Smith降解及甲基化等方法对南瓜多糖PL2-1进行结构初步研究。实验结果表明,PL2-1为半乳聚糖,主链和侧链主要以1→4位键合,少量以1→3,6位键合的半乳糖构成主链分枝点,间隔排布于1→4位键之间,13.0%的半乳糖位于非还原末端。This study focused on the relationship of sulfation and structural stability of polysaccharides from pumpkin pulp. Polysaccharide PL2-1 was chemically modified by method of sulfur trioxide-pyridine （SO3·Py） complex as a reagent, and DS of SPL2-1 was 0.19. The primary structure of PL2-1 was elucidated based on GC, IR spectra, periodate oxidation, Smith degradation and methylation analysis. PL2-1 was found to be a galactan, whose main chain consists of （1→4）- linked galactose, and a few of 1→3,6 linkage, as branched points, arranged in the interval 1→4 linkage between. Some of them were located at the end of unreduced group.

关 键 词：南瓜多糖 硫酸酯化 结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]