微波法硫酸酯化枸杞多糖的研究

采用微波辅助的方法对枸杞多糖的硫酸酯化进行研究,改进了枸杞多糖硫酸酯硫酸根含量的测定方法。通过对反应溶剂的种类、多糖残基与酯化试剂的摩尔比、反应温度和时间等因素的正交实验,确定了较佳的硫酸酯化反应条件;在对枸杞多糖硫酸酯硫酸根含量测定方法的研究中,以醋酸钡替代氯化钡,其标准曲线回归性比氯化钡的好,且精密度较高、稳定性较好、安全可靠,是多糖硫酸根含量测定的较理想的方法。

Investigation of lycium barbarum polysaccharides sulfate by microwave method

Lycium barbarum Polysaccharides was sulfated by microwave assistant method. And the mensuration of the sulfated content in lycium barbarum Polysaccharides sulfates (LBPs) was improved. The better condition was confirmed by the orthogonal experiment with the factors: solvent, the molar ratio of monosaccharide and ester reagent, temperature and reaction time. The gelation-barium acetate was substituted the gelation-barium chloride in the spectrophotometrical determination of sulfated content in LBPs. The results indicated that the gelation-barium acetate method had higher precision, stability and security than gelation-barium chloride.