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。
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.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2011年第11期95-98,共4页
Food and Fermentation Industries
基金
徐州工程学院培育项目(XKY2009216)
江苏苏北科技发展计划项目(BC2009411)
关键词
菊糖
硫酸化
改性
inulin
sulfating
modification
