黑木耳多糖的酰基化工艺研究  

Study on derivatization technology of polysaccharide from Auricularia auricular

作　　者：张智[1] 刘东敏[1] 胡俊飞[1] 王振宇[2] 于震[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [2]哈尔滨工业大学食品科学与工程学院,黑龙江哈尔滨150090

出　　处：《食品工业科技》2014年第20期263-268,共6页Science and Technology of Food Industry

摘　　要：采用响应面法优化黑木耳多糖酰基化工艺,并考察多糖转化后的体外抗凝血作用。结果表明:采用对羟基苯甲酸作为最佳供体,酰基化的最佳工艺条件是转化温度55℃,底物与供体比例10∶1,多糖浓度0.50mg/mL,并在此条件下所测的转化率为27.26%。转化后的多糖抗凝血性能提高。Derivatization technology of polysaccharide from Auricularia auricular was optimized by using Response Surface Methodology,and examining the effect of anticoagulant in vitro after polysaccharide transforming as well. The results showed that selecting p-hydroxybenzoic acid as acyl donor,the best process condition of derivatization of conversion temperature of 55℃,the ratio of polysaccharide to acyl donor of 10：1 ,polysaccharide concentration of 0.50mg/mL,that was the most effective condition. The optimal conversion rate was 27.26% under this condition. Conversion polysaccharide could improve the effect of anticoagulant in vitro.

关 键 词：黑木耳多糖 酰基化 响应面 抗凝血 

分 类 号：TS201.1[轻工技术与工程—食品科学]