香菇多糖酶催化酯化技术及其抗病毒活性研究  

Study on Enzyme Catalytic Esterification Technology of Lentinan Polysaccharide and Antivirus Activity of Its Ester

作　　者：杨胜利[1] 刘敏[1] 钱俊青[1] 

机构地区：[1]浙江工业大学药学院,浙江杭州310014

出　　处：《生物质化学工程》2009年第4期29-32,共4页Biomass Chemical Engineering

基　　金：浙江省科技厅重点项目(2006C22081)

摘　　要：以干香菇多糖为原料,在中性脂肪酶催化下,进行香菇多糖和丙酸的酯化反应研究。通过单因素试验得出最优酯化反应条件为:反应时间30 min、加酶量0.05 g、丙酸用量2 mL、多糖用量0.1 g和反应温度35℃,在此优化的条件下,酯化度为12.26,红外光谱证实有酯键生成。该酯化多糖对Hep G2215细胞分泌的HBeAg有不同程度的抑制作用,其治疗指数TI大于2。Enzyme catalytic esterification of lentinan polysaccharide was reported in this paper. The process was optimized through analysis of parameters. The reaction temperature, enzyme dosage, propionic acid dosage, polysaccharide dosage and reaction time were 30 min, 0.05 g, 2 mL, 0.1 g and 35 ℃, respectively. Under the optimum operational conditions, the degree of esterification is 12.26. IR spectra confirmed the formation of ester. Ester of lentinan polysaccharide had a significant inhibition to HBeAg excretion from Hep G2215 cells with a better therapeutic index（TI） .

关 键 词：香菇多糖 酯化 催化 

分 类 号：S646.12[农业科学—蔬菜学]