内蒙古民族大学学报（自然科学版）2016，Vol.31Issue(4)：288-292,5.DOI:10.14045/j.cnki.15-1220.2016.04.004
氯磺酸-吡啶法酯化修饰海参岩藻聚糖硫酸酯的研究
Studies on Sulfated Modification of Sea Cucumber Fucoidan by Chlorosulfonic Acid-pyridine Method
摘要
Abstract
Sulfated sea cucumber fucoidan (SSC-FUC) was prepared by the reaction of sea cucumber fucoidan (SC-FUC)with chlorosulfonic acid- pyridine. The effects of esterification agent ratio,reaction time and reaction temperature on sulfation properties were studied by orthogonal test design aiming to discuss the optimized sulfated esterifying technology for SSC-FUC. The optimized preparation condition for SSC-FUC were obtained as volume ra-tio of chlorosulfonic acid to pyridine 1:1,reaction time 2h and reaction temperature 50℃. The sulfur content could reach 59.53%from 10.75%. FTIR suggested that the characteristic absorption peak of sulfate significantly enhanced. Anti-oxidation analysis revealed that ability of SSC-FUC on scavenging DPPH and hydroxyl radical had been im-proved a lot.关键词
海参岩藻聚糖硫酸酯/硫酸酯化/抗氧化活性Key words
Sea cucumber fucoidan/Sulfation/Antioxidant avtivity引用本文复制引用
王瑞芳,吴光斌,谢远红,陈素艳,李莉莉..氯磺酸-吡啶法酯化修饰海参岩藻聚糖硫酸酯的研究[J].内蒙古民族大学学报（自然科学版）,2016,31(4):288-292,5.基金项目
福建省教育厅科技项目 （）
