硫酸酯化魔芋葡甘聚糖的制备及其应用研究

Preparation and application of sulfated konjac glucomannan

中文关键词:  魔芋葡甘聚糖  硫酸酯化  复配

英文关键词:konjac glucomannan  sulfated  complex

中文摘要:

      目的 制备硫酸酯化魔芋葡甘聚糖(sulfated konjac glucomannan, SKGM)并研究其与大分子黄原胶的复配作用机制。方法 用市售魔芋精粉为原料, 采用创新的乙醇-超滤沉淀法获得高纯度的魔芋葡甘聚糖(konjac glucomannan, KGM), 在氯磺酸的作用下制备出硫酸酯化魔芋葡甘聚糖, 以粘度为指标, 分析讨论SKGM与大分子黄原胶(xanthan gum, XG)的作用机制。结果 制备的魔芋葡甘聚糖冻干粉纯度为98.61%, 此时粘均分子量179万, 粘度870 mpa/s; 合成硫酸酯化魔芋葡甘聚糖最佳反应条件是时间3 h, 温度为70 ℃, 氯磺酸6 mL, 通过计算得知取代度为1.053。硫酸酯化魔芋葡甘聚糖和黄原胶复配物因为氢键作用使得粘度显著增加。结论 该研究获得一种精制高粘度魔芋葡甘聚糖及其酯化产物的方法, 并得到其酯化产物SKGM和XG的复配机制。

英文摘要:

      Objective To prepare sulfated konjac glucomannan (SKGM), and research the action mechanism of SKGM/XG complex. Methods Konjac glucomannan (KGM) was prepared by innovative ethanol-ultrafiltration precipitation method with commercially available konjac powder as material. Under the action of chlorosulfonic acid, SKGM was synthesized. The action mechanism of SKGM/XG complex was studied with viscosity as investigated object. Results The purity of KGM was up to 98.61%, and its viscosity-average molecular weight and viscosity was up to 1.79 million and 870 mpa/s respectively. The optimum conditions to synthesize SKGM were as follows: the amount of chlorosulfonic acid was 6 mL, time was 3 h, temperature was 70 ℃, and the degree of substitution was 1.053. The viscosity of SKGM/XG complex was increased significantly because of hydrogen bond interaction. Conclusion This paper provided a method for preparing KGM and its esterification product, and obtained the action mechanism of SKGM/XG complex.