倒卵叶五加多糖的羧甲基化工艺及抗氧化性  

Carboxymethylation process and antioxidant ability of polysaccharides from Acanthopanax obouatus Hoo

作　　者：赵鹏[1] 张婷婷[1] 宋逍[1] 唐志书[1] 

机构地区：[1]陕西中医学院药学院,陕西咸阳712046

出　　处：《化工进展》2015年第1期219-223,共5页Chemical Industry and Engineering Progress

基　　金：陕西省自然科学基金项目(2011JQ2005)

摘　　要：为了确定羧甲基化倒卵叶五加多糖的最优合成工艺,通过响应面分析法,以多糖羧甲基化的取代度为响应值,考察了反应时间、氯乙酸浓度和反应温度对多糖羧甲基化取代度的影响。结果表明:当反应时间4.1h,氯乙酸浓度3.3 mol/L,反应温度75℃,羧甲基化倒卵叶五加多糖的取代度为0.557;优化条件下得到的羧甲基化倒卵叶五加多糖的抗氧化性能有了明显改善。研究结果对进一步拓宽倒卵叶五加多糖的应用具有一定的参考价值。Carboxymethylation process of Acanthopanax obouatus Hoo polysaccharides was studied. With degree of substitution as response value,response surface methodology was used to optimize carboxymethylation modificiation. The optimal conditions were reaction time 4.1h,chloroacetic acid 3.3mol/L and reaction temperature 75 ℃. Degree of substitution was 0.557. Compared with Acanthopanax obouatus Hoo polysaccharides, the antioxidant ability of carboxymethylation derivatives was improved. A carboxymethylation process for Acanthopanax obouatus Hoo polysaccharides was recommended,providing reference for its further application.

关 键 词：倒卵叶五加 多糖 羧甲基化 响应面 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]