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米糠多糖硫酸酯化工艺的研究
英文标题：	Studies on Sulfation Techniques of Rice Bran Polysaccharide
作　　　者：	王莉,陈正行
中文摘要：	采用氯磺酸-吡啶法合成硫酸酯化米糠多糖，以取代度为指标，采用正交设计对硫酸酯化试剂比例，反应温度以及反应时间进行优化，通过傅立叶红外光谱分析酯化前后的结构。结果表明，米糠多糖硫酸酯化修饰的最佳条件为：氯磺酸和吡啶的体积比为1∶4，反应温度70 ℃，反应时间2 h，取代度达到 1.29。红外光谱表明，硫酸酯化后的米糠多糖具有硫酸酯键的特征吸收峰。
英文摘要：	Sulfated rice bran polysaccharide was prepared by the reaction of rice bran polysaccharide with chlorosulfonic acid- pyridine. Regent proportion, reaction time and reaction temperature were selected with degree of sulfate as index by orthogonal design. The structure of polysaccharide and sulfated polysaccharide was determined by FTIR.Result showed that the condition with 1∶4 volume ratio of pyridine and chlorosulfonic? acid, reaction time of 2 h , reaction temperature of 70 ℃ was the optimum. FTIR suggested that the sulfated rice bran polysaccharide had the typical sulfated functional group.
中文关键词：	多糖,酯化工艺,酯化度
英文关键词：	polysaccharide,sulfation technique,degree of sulfate
期　　　数：	2010年02期
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