刺槐豆多糖硒酸酯的制备及表征  

Preparation and characterization of selenium-polysaccharides of locust bean

作　　者：高义霞[1] 周向军[1] 王风霞[1] 袁毅君[1] 张继[1,2] 

机构地区：[1]天水师范学院生命科学与化学学院,甘肃天水741001 [2]西北师范大学生命科学学院,甘肃兰州730070

出　　处：《食品工业科技》2012年第14期288-290,298,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(50773064)

摘　　要：在HNO3-BaCl2催化作用下,利用亚硒酸钠合成刺槐豆硒酸酯,以硒含量为指标对合成工艺进行优选,利用紫外、红外及热重分析等方法对合成产物进行表征。结果表明,刺槐豆多糖硒酸酯最佳合成条件为硝酸浓度为0.3%,反应时间14h,反应温度60℃,此条件下用ICP-AES测出产物硒含量约为9.48mg/g,合成产物中硒以Se=O的形式存在,且与纯多糖比较,硒酸化多糖热稳定性稍有降低。Under the catalysis of HNO3-BaCl2,selenium-polysaccharide of locust bean was synthesized using sodium selenite as modification agent. The synthesis technologies were selected by orthogonal experiment and the resulting products were characterized by UV, IR and TGA. The results showed that the best conditions were as follows=concentration of nitric acid 0.3% ,time 14h at 60℃. Under these conditions,the content of Se was about 9.48mg/g by ICP-AES. IR revealed that Se existed in the form of Se=O. TGA displayed that the thermal stability and molecular weigh of selenium-polysaccharides decreases a little when compared to pure nolv^annharides

关 键 词：刺槐豆硒酸酯 制备 表征 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]