超声波辅助过氧化氢氧化降解制备相对低分子质量异枝麒麟菜硫酸多糖

目的 制备相对低分子质量异枝麒辟菜硫酸多糖。方法 采用超声波辅助过氧化氢氧化降解异枝麒辟菜硫酸多糖，并测定各多糖样品的相对分子质量及硫酸基、3，6-内醚半乳糖含量。结果 制备了相对分子质量为5000～40000的硫酸多糖，其硫酸基含量均在18．5％以上。结论 该方法适合于制备相对低分子质量高水溶性多糖，后处理简单，并能较好地保持多糖中的硫酸基。

Preparation of low molecular weight Eucheuma striatum sulfated polysaccharides by oxidative degradation with H2O2 under the ultrasonic wave

Objective To prepare low molecular weight Eucheuma striatum sulfated polysaccharides. Methods Eucheuma striatum sulfated polysaccharides were degraded with hydrogen peroxide under the ultrasonic wave. Molecular weight and the content of sulfate radical, 3,6-anhydro-galactose of all sulfated polysaccharides were determined. Results The polysaccharides with molecular weight from 5000 to 40000 were prepared and the content of sulfate radical was above 18.5 %. Conclusion This method is fit for preparing low molecular weight and good water-solubility polysaccharides. The post-treatment is simple and the method keeps the sulfated radical perfectly.