硫酸化红薯叶多糖的制备工艺及其抗氧化活性研究  

Study on preparation process and antioxidant activities of sulfated sweet potato leaf polysaccarides

作　　者：张体祥[1] 刘捷[1] 于立芹[1] 卢奎[1] 

机构地区：[1]河南工业大学化学与化工学院,郑州450001

出　　处：《食品科技》2009年第8期154-157,共4页Food Science and Technology

基　　金：河南省重大科技攻关计划项目(0422031200);河南工业大学博士基金项目

摘　　要：采用氯磺酸-吡啶法制备硫酸酯多糖,以硫取代度为指标,对试剂配比、反应温度和反应时间进行工艺优化,确定了适宜的修饰条件为:氯磺酸与吡啶的摩尔比为1∶2、反应温度为50℃、反应时间为3h,此时硫含量为11.90%,硫取代度为0.23。葡聚糖Sephadex G-100凝胶层析后的酯化多糖,硫含量提高到13.25%,硫取代度为0.26。硫酸酯化的红薯叶多糖对·OH、·O2-的清除作用大大增强。Sulfated sweet potato leaf polysaccarides（S-PSPL） were synthesized by chlorosulfonic acid- pyridine method. The reagent proportion, the reaction temperature and the reaction time were optimized with the degree of sulfate group（DS） as index. The better modified condition was determined, in which molar proportion of chlorosulfonic acid-pyridine was 1：2, reaction temperature was 50 ℃ and reaction time was 3 h. The sulfur content of S-PSPL is 11.90% and DS was 0.23. By Sephadex g-100 Gel column chromatography, the sulfur content and DS of purified S-PSPL were 13.25% and 0.26, respectively. The free radical quenching capability of S-PSPL to ·OH, ·O2^- was significantly enhanced.

关 键 词：红薯叶多糖 硫酸化修饰 氯磺酸-吡啶法 自由基清除 

分 类 号：Q538[生物学—生物化学]