菊糖硫酸化改性研究 |
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引用本文: | 孙月娥,王卫东,王陶. 菊糖硫酸化改性研究[J]. 食品与发酵工业, 2011, 37(11) |
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作者姓名: | 孙月娥 王卫东 王陶 |
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作者单位: | 1. 徐州工程学院食品(生物)工程学院,江苏徐州221111/江苏省食品生物加工工程技术研究中心,江苏徐州221111 2. 徐州工程学院食品(生物)工程学院,江苏徐州,221111 |
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基金项目: | 徐州工程学院培育项目,江苏苏北科技发展计划项目 |
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摘 要: | 采用三氧化硫-吡啶法对菊糖进行硫酸化改性,以取代度为指标,对反应温度、反应时间、物料质量比以及反应溶剂量进行工艺优化,确定了适宜的修饰条件为:反应温度为95℃、反应时间为4h,菊糖与三氧化硫-吡啶的质量比为1:4,吡啶25mL,此时取代度为2.81。对改性菊糖的红外和紫外光谱分析表明,菊糖分子上引入了硫酸酯基团。
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关 键 词: | 菊糖 硫酸化 改性 |
Study on Sulfating Modification of Inulin |
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Abstract: | Sulfated inulin was synthesized by sulfur trioxide-pyridine method.The reaction temperature,time, reagent proportion,and the solvent volume were optimized with the degree of sulfate group(DS) as index.The better modified condition was determined,in which reaction temperature was 95℃,reaction time was 4h,reagent proportion of inulin to sulfur trioxide - pyridine was 1:4 and volume of pyridine was 25 mL.The DS was 2.81.The results of IR spectrum and UV-spectrum confirmed the structure of the sulfated inulin. |
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Keywords: | inulin sulfating modification |
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