作　　者： ; ; ;

机构地区： 长春大学

出　　处： 《食品研究与开发》 2010年第12期71-73,共3页

摘　　要： 采用化学修饰法,对碱溶性银耳多糖进行硫酸酯化。并研究了不同反应条件对其酯化度和水溶解度的影响。随着反应温度的升高,其取代度和水溶性也逐渐增大,当反应温度达为90℃时,取代度达到最大为1.19,水溶解度为38.33 mg/mL。通过紫外光谱和红外光谱检测,说明在碱溶性银耳多糖的糖残基单元上成功地引入了硫酸基团。 Sulfated alkai-soluble Tremella polysaccharide was synthesized by chemical modification to improve the water-soluble character of ASTP.The different reaction conditions were also studied.With the increase of the reaction temperature,the degree of substitution and water solubility were also increased.When the reaction temperature up to 90 ℃,the maximum degree of substitution was 1.19,the water solubility was 38.33 mg/mL.Infrared and UV spectrum proved that the modification were successful.

关 键 词： 银耳 多糖 硫酸化

领　　域： [轻工技术与工程]