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香菇多糖的分子结构及其硫酸化改性的研究
引用本文:颜邦干, 李卫旗, 吴学谦. 香菇多糖的分子结构及其硫酸化改性的研究[J]. 中国食品学报, 2006, 6(5): 11-16
作者姓名:颜邦干   李卫旗   吴学谦
作者单位:1. 浙江大学生命科学学院,杭州,310012
2. 浙江省林业科学研究院,杭州,310018
摘    要:为了研究香菇多糖的分子结构及其硫酸化改性后的结构特征,通过对香菇子实体进行水提、醇析、Sevage法去蛋白处理,再经SephadexG-200凝胶柱层析纯化后,得到分子质量为3.42×105Da的香菇多糖;分别用Wolfrom法、浓硫酸法和三乙胺-三氧化硫法对其分子进行硫酸化改性,其红外光谱证明了硫酸基与香菇多糖分子结合成酯,反应结果显示Wolfrom法的取代度和收得率均为最高,是对香菇多糖较为理想的硫酸化方法;经对香菇多糖硫酸酯的13C-NMR分析,确定了硫酸基的取代位置在葡萄糖残基的C-6位置上。

关 键 词:香菇多糖  分子修饰  硫酸化
文章编号:1009-7848(2006)05-0011-06
修稿时间:2006-06-10

Studies on Molecular Structure of Lentinan and Its Sulfation Modification
Yan Banggan,Li Weiqi,Wu Xueqian. Studies on Molecular Structure of Lentinan and Its Sulfation Modification[J]. Journal of Chinese Institute of Food Science and Technology, 2006, 6(5): 11-16
Authors:Yan Banggan  Li Weiqi  Wu Xueqian
Abstract:In order to study the molecular structure of Lentinan and its structural character after sulfation modification,the Lentinan with 0.34 million dolton average molecular weight was obtained through the processes involve water extraction,ethanol precipitation,sevage method deprotein and Sephadex G-200 gel column chromatography from the sporophore of Lentinus edodes. Lentinans were sulfated by the means of Wolfrom,sulfuric acid and triethylamine-sulfur trioxide,respectively,and the Lentinan sulfates were determined by Infrared Spectrometry. The results showed that Wolfrom method which has higher proportion of sulfate substitution and yield is a ideal way. The 13C-NMR data showed that the sulfation were located on the carbon-6 in sulfated derivative of lentinan
Keywords:13C-NMR
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