亚甲蓝与硫酸化茯苓多糖相互作用机理的研究

为从分子水平认识硫酸化多糖分子与小分子之间相互作用的机理，文章采用氯磺酸-吡啶法(Wolfrom法)对茯苓多糖进行结构修饰，制得硫酸化茯苓多糖(SP)。通过理论模型测得亚甲蓝(MB)与SP最大结合数N=54，结合常数K=1.563×106，考察了反应体系中MB/SP摩尔比、NaCl、乙醇、羟丙基-β-环糊精以及Triton X-100对相互作用的影响。探讨了MB与SP相互作用产生变色反应的机理，认为其是在MB 与SP大分子间发生静电相互作用的基础上，结合态MB分子之间的疏水相互作用所引起的。

Study on the Mechanism of the Interaction of Methylene Blue and Sulfation Pachymaran

In order to understand the mechanism of the interaction of sulfate polysaccharides and small molecules at molecular level, the structure of pachymaran was decorated by Wolfrom, and sulfation pachymaran (SP) was prepared. The maximum binding number (N = 54) and the binding equilibrium constant (K = 1.563 x 10(6)) of the sulfation pachymaran and methylene blue (MB) were obtained by the exoterica model. The influence of the molar ratio of MB/SP, ethanol, hydroxypropyl-beta-cyclodextrin, Triton X-100 and NaCl on the spectra of MB-SP complex was investigated. The mechanism of the color changes of methylene blue and sulfation pachymaran reaction system has been discussed. The authors draw the conclusion that the color changes result mainly from the hydrophobic interaction between methylene blue molecules binding on sulfation pachymaran on the base of the electrostatic interaction of methylene blue and sulfation pachymaran.