摘要
研究了酵母β-1,3-D-葡聚糖硫酸酯制备工艺,通过单因素实验和正交实验,确定了制备高取代度的酵母β-1,3-D-葡聚糖硫酸酯的最佳工艺条件为:0·3g酵母β-1,3-D-葡聚糖分散于10mL二甲基甲酰胺中,磁力搅拌使其充分悬浮,加入浓度为15%氯磺酸的酯化剂15mL,在60℃水浴下反应3h。制备出取代度高达0·88的酵母β-1,3-D-葡聚糖硫酸酯,且红外光谱表明,酵母β-1,3-D-葡聚糖分子中已经成功引入了硫酸基基团。
Prepatation of sulfated β-1,3-D-glucan has been studied in this paper.The DS of 0.88 of sulfated β-1,3 -D-glucan can be got at the optimum parameters of sulfation：adding 0.3g yeast β-1,3-D-glucan into 10mL dimethylformamide and mixed, then adding 15mL esterifiable reagent （the chlorosulfonic acid concentration 15 %, v/v） and water- batehed 3 hours at 60℃.The DS of sulfated β-1,3- D- glucan＇ s is 0.88.The I R indicated that the sulfate-functional group had been introduced successfully in the molecular of β-1,3-D-glucan.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第8期261-263,共3页
Science and Technology of Food Industry
