硫酸酯化修饰魔芋葡甘聚糖及其产物结构表征  

Sulfation modification of konjac glucomannan and its structural elucidation

作　　者：王丽霞[1,2] 蔡良根[1] 肖丽霞[3] 庄远红[2] 庞杰[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]漳州师范学院生物科学与技术系,福建漳州363000 [3]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《扬州大学学报（农业与生命科学版）》2013年第1期73-78,共6页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：国家自然科学基金资助项目(31071518;31271837);福建省教育厅科研基金资助项目(JA11167);教育部高等学校博士学科点专项科研基金联合资助项目(20113515110010);国家科技支撑计划项目(2012GA7200022);福建省自然科学基金资助项目(2011J0101);福州市科技计划项目(2011-N-44)

摘　　要：利用浓硫酸-正丁醇法分别在0和10℃条件下对魔芋葡甘聚糖(KGM)进行硫酸酯化修饰,得到取代度分别为0.38和0.59的2个改性产物。采用硫酸钡比浊法测定多糖硫酸酯中SO24-含量,并利用紫外光谱(UV)、红外光谱(IR)、圆二色谱(CD)、扫描电镜(SEM)及热重分析(TGA)等手段研究产物结构。结果表明:硫酸基与葡甘聚糖形成硫酸酯化合物,SO24-含量分别为6.037%、8.525%;2种产物分别在1 248、809及1 252、810cm-1处有硫酸酯键的特征吸收峰;酯化衍生物与原葡甘聚糖相比,由于硫酸基团的贡献,在201nm的负cotton效应峰显著增强;表面结构更加致密;热稳定性能有所降低,分解温度由KGM的260℃降低至KGM硫酸酯的200℃。Two derived sulfated polysaccharide of konjac glucomannan （KGM） with degree of substitution （DS） of 0. 38 and 0.59, named KGMS1 and KGMS2, were obtained using a sulfuric acid/n-Butanol method at 0℃ and 10 ℃ re- spectively. The content of SO4^2- in polysaccharide sulfate was determined by barium sulfate turbidimetry, then the struc- ture of polysaccharide sulfate was elucidated by UV, IR, CD, SEM and TGA. The results showed sulfated compounds formed. The content of SO4^2- was 6. 037% and 8. 525% respectively. The characteristic bands of sulfate ester bond of KGMS1 and KGMS2 were at a wavelength of 1 248, 809 and 1 252, 810 cm^-1 respectively. Comparing with original KGM, the negative CD spectrum below 201 nm was larger for sulfated KGM, which was attributable to sulfate group. Its microstrueture became more compact. The thermal stability of KGM sulfate was lower than that of KGM, and the decom- position temperature of KGM and KGM sulfate was 260 and 200 ℃, respectively.

关 键 词：魔芋葡甘聚糖 硫酸酯化修饰 葡甘聚糖硫酸酯 结构表征 

分 类 号：Q946.3[生物学—植物学]