果胶的磷酸化修饰及其免疫活性研究  

Study on phosphorylation modification and immunocompetence of pectin

作　　者：张雪红[1] 刘利娜[2] 林翠梧[3] 

机构地区：[1]广西师范学院化学与材料科学学院,广西南宁530001 [2]华南理工大学化学与化工学院,广东广州510641 [3]广西大学化学化工学院,广西南宁530004

出　　处：《粮油食品科技》2017年第3期65-69,共5页Science and Technology of Cereals,Oils and Foods

基　　金：广西自然科学基金(2011GXNSFA018051)

摘　　要：以溶剂、反应时间、反应温度、三氯氧磷与果胶液固比为考察因素,磷含量为指标,研究果胶的磷酸化合成工艺,并对磷酸化修饰前后的果胶进行T淋巴细胞免疫增殖实验。结果表明:极性大的偶极溶剂和较高的反应温度有利于提高磷含量;随着溶剂用量、反应时间以及三氯氧磷用量的增加,磷含量先增加后下降。在反应温度50℃、反应时间3.0 h、三氯氧磷与果胶的液固比为3∶1的最佳合成工艺条件下,磷酸化果胶中的磷含量可高达11.52%。免疫增殖实验结果表明:苹果果胶、低磷含量和高磷含量的磷酸化苹果果胶没有免疫活性,中等磷含量的磷酸化苹果果胶有明显的免疫抑制活性。Phosphorylation of pectin was researched with solvent,reaction time,reaction temperature and ratio of phosphorus oxychloride （ POClg） to pectin as factors,and phosphorus content as index. T lympho-cyte immune proliferation was tested to investigate the immune activity of pectin with and without phos-phorylation. The experiment results indicated that dipolar solvent with higher polarity and reaction tem-perature could improve the phosphorus content; while it increased firstly and then decreased with the in-crease of solvent volume,reaction time,and quantity of POCl3. Under the optimal synthetic technological conditions,i. e. reaction temperature 50℃,the ratio of POCl3 to pectin 3：1,and the reaction time 3 h, the phosphorus content of the phosphorylated pectin could reach 11.52 % . The apple pectin, phosphorylated apple pectins with high and low phosphorus content had no immune activity, while phosphorylated apple pectin with middle phosphorus content had obvious immunosuppressive activity.

关 键 词：果胶 磷酸化 磷含量 免疫活性 

分 类 号：Q539.8[生物学—生物化学]