皱皮木瓜多糖的硫酸化修饰及其抗氧化活性研究  

Study on Sulfated Modification and Antioxidative Activity of Polysaccharides from Chaenomeles Speciosa(Sweet.) Nakai

作　　者：刘捷 王文 

机构地区：[1]河南工业大学化学化工与环境学院,河南郑州450001

出　　处：《新乡学院学报》2017年第12期12-15,共4页Journal of Xinxiang University

基　　金：河南工业大学博士科研基金项目(150049)

摘　　要：采用氯磺酸-吡啶法制备了皱皮木瓜多糖硫酸酯,通过单因素实验和正交试验确定了硫酸酯化的优化工艺条件。当v(氯磺酸)/m(多糖)=30 mL∶1 mg、反应温度为30℃、反应时间为2 h时,硫的取代度为2.41;经Sephadex G-100凝胶色谱法分离纯化,硫取代度为2.53。红外光谱结果证实了硫酸酯多糖的存在。硫酸化木瓜多糖清除超氧自由基的能力比酯化前显著增强。Sulfated polysaccharides from chaenomeles specious （sweet.） nakai （abbre. SGP）were synthesized by means of chlorosulfonic acid-pyridine. By the single factor experiments and orthogonal test, the optimized preparation condition was determined, in which the ration of volume of chlorosulfonic acid and the quality of polysaccharideswas 30 mL：l mg, the reaction temperature was 30 °C and reaction time was 2 h and the replace degree of sulfur was 2.41. By Sephadex G-100 gel column chromatography, SCP were isolated and the replace degree of sulfur was 2.53. IR spectrum confirmed the existence of sulfate group. The free radical quenching capability of SCP to ＊〇2_ was tested. The results indicated that the scavenging activity of SCP was obviously increased, compared with un- sulfated polysaccharides.

关 键 词：皱皮术瓜多糖 氯磺酸-吡啶 硫酸酯化 超氧自由基 

分 类 号：TP393[自动化与计算机技术—计算机应用技术]