氨基磺酸法制备硫酸化大麦多糖  

Preparation of sulfated barley polysaccharide with sulfamic acid

作　　者：白冶宇 钱建亚[1,2] 

机构地区：[1]扬州大学食品科学与工程学院,扬州225127 [2]江苏省乳品生物技术与安全控制重点实验室,扬州225127

出　　处：《食品科技》2015年第3期203-208,共6页Food Science and Technology

基　　金：十二五国家支撑计划项目(2012BAD37B08)

摘　　要：用氨基磺酸对大麦多糖进行硫酸衍生化。以大麦多糖取代度为指标,在对反应温度、时间、氨基磺酸量和甲酰胺量进行单因素试验的基础上,采用响应面法优化工艺条件,在调整的最佳反应条件下:温度80℃、时间5 h、氨基磺酸量1.5 g、甲酰胺量50 m L,硫酸化大麦多糖产品的硫酸根取代度为1.30。红外光谱分析证明硫酸根基团结合到了多糖分子上。Barley polysaccharide was modified with sulfamic acid. The degree of substitution （DS） was set as the examination index. Based on the factorial trials with esterification temperature, time, and the amount of sulfamic acid and formamide, response surface methodology was applied to optimize the variables, and the optimum conditions obtained as temperature 80 ℃, time 5 h, sulfamic acid dose 1.5 g, and formamide dose 50 mL with a product with the DS of 1.30. Infrared spectrometry showed that sulfate groups had been linked to BP molecules after sulfation modification.

关 键 词：大麦 多糖 氨基磺酸 硫酸化修饰 

分 类 号：TS244[轻工技术与工程—制糖工程]