羧甲基大蒜多糖的制备与鉴定  

Preparation and identification of carboxymethyl garlic polysaccharide

作　　者：陈金玲[1] 郭墨亭[1] 陈小磊[1] 黄雪松[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《食品工业科技》2010年第7期81-83,共3页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划专项经费(2007AA10Z340);国家自然科学基金(30671472);暨南大学"国家大学生创新性实验计划"项目(081055903)资助

摘　　要：为拓宽大蒜多糖的应用范围,以自制的大蒜多糖为原料,与一氯乙酸在碱性条件下反应,经分离纯化获得羧甲基大蒜多糖。通过红外光谱(IR)和13C核磁共振谱(13C-NMR)鉴定所获产品。IR测定结果表明:所获产品在1603·20cm-1处有羧基上羰基的伸缩振动峰。13C-NMR测定结果表明:在化学位移178处显示羰基吸收峰;羧甲基反应的取代位置主要为C3,其次是在C6。上述结果表明,用一氯乙酸羧甲基化大蒜多糖是成功的。To widen the application of garlic（Allium sativum L.）polysaccharide（GP）,the homemade GP was reacted with the chloroacetic acid in alkaline conditions,and the carboxymethyl garlic polysaccharide was purified by methanol. The carbon Absorption peaks（3422.33cm^-1）,and the carboxymethyl（1603.20cm^-1）were identified by IR spectrum. The esterification main happened at C3 position of GP,then at C6 position by comparing and analysis the differences between the 13↑C-NMR of GP and carboxymethyl GP. The carbonyl function also was identified at 178 chemicals shift by 13↑C-NMR. From above results can conclude that the carboxymethyl garlic polysaccharide was created successfully.

关 键 词：大蒜 大蒜多糖 羧甲基大蒜多糖 一氯乙酸 

分 类 号：Q539[生物学—生物化学]