机构地区: 南阳师范学院生命科学与技术学院
出 处: 《食品科学》 2007年第5期103-106,共4页
摘 要: 采用氯磺酸-吡啶法合成猕猴桃果水溶性多糖硫酸酯,以取代度为指标,采用L9(3^4)正交设计对试剂比例、反应温度和反应时间进行优选。结果表明:吡啶和氯磺酸比例2:1,反应温度45℃,反应时间为3h为比较适宜的工艺条件。 Polysaccharide in Actinidia chinensis fruit was sulfated with chlorsulfonic acid-pyfidine. Reagent proportion, reaction temperature, and reaction time were selected with substitution degree and yield as index by L9(34) orthogonal design. The results showed that the optimum conditions are: volume ratio of pyfidine and chlorine sulfonic acid 2:1, reaction temperature 45℃, reaction time 3 h.