孔石莼多糖铁复合物的合成及其性质研究  

Research on compound and properties of ulva pertusa polysaccharide iron complex

作　　者：姜峻[1] 牟谦[1] 陈嘉[1] 綦慧敏[2] 张忠山[1] 

机构地区：[1]湖州师范学院生命科学学院,浙江湖州313000 [2]潍坊医学院药学与生物科学学院,山东潍坊261053

出　　处：《粮油食品科技》2013年第6期62-65,共4页Science and Technology of Cereals,Oils and Foods

基　　金：浙江省大学生科技创新活动计划暨新苗人才计划项目(2012R425013);国家自然科学基金(41206129);山东省自然科学基金(ZR2012DL13)

摘　　要：研究了孔石莼多糖铁复合物的人工合成及其性质。用水提醇沉法制备孔石莼多糖,在碱性条件下以三氯化铁为底物反应合成孔石莼多糖铁复合物;正交实验确定孔石莼多糖铁制备的最佳条件。测定了多糖铁的一般理化性质和红外光谱。通过邻菲罗啉比色法,测定了多糖铁中铁含量,并对多糖铁进行还原性实验。结果表明实验三因素中,pH影响最大,反应时间次之,用料比影响较小。最佳反应条件为pH 8,反应时间4 h,多糖与柠檬酸三钠用料比为1∶2。理化性质和红外光谱表明所得孔石莼多糖铁为新生成物质。经过铁的配合,使得多糖原料的总糖含量有所降低。在5 h左右的时间内,孔石莼多糖铁基本被抗坏血酸完全还原。孔石莼多糖铁将来有望发展成为优良的补铁剂。The method to synthesize ulva pertusa polysaccharide iron complex and the properties was stud ied. The ulva pertusa polysaccharide was extracted by water extraction and alcohol precipitation. The poly saccharide was reacted with ferric chloride to obtain polysaccharide iron complex under alkaline condi tion. The optimized conditions were confirmed by orthogonal experiment. The physicochemical characteris tics and infrared spectrum of the polysaccharide iron were determined. The iron content in the polysac charide iron was determined by phenanthroline colorimetry, and reduction experiment was carried out. The results showed that pH value influenced the compound most, and then reacting time and the ratio of sub stances. The optimal conditions were pH value 8,time 4 h and the ratio of polysaccharides to trisodium cit rate 1：2. The ulva pertusa polysaccharide iron was a new forming substance according to physicochemical properties and infrared spectroscopy. The total sugar content in polysaccharide decreased because of iron. The ulva pertusa polysaccharide iron basically was completely reduced by ascorbic acid in 5 h. The results indicate that ulva pertusa polysaccharide iron was expected to be a good iron supplement agent.

关 键 词：孔石莼多糖 多糖铁 合成 理化性质 

分 类 号：TS201.26[轻工技术与工程—食品科学]