不同硫取代度昆布多糖硫酸酯的合成及理化性质初步研究

目的:对昆布多糖进行不同硫取代度的硫酸酯化修饰,并对其产物的硫酸基含量、糖含量与分子量进行检测,为研究不同硫取代度昆布多糖硫酸酯的生物活性奠定物质基础。方法:采用氯磺酸-吡啶法对昆布多糖进行硫酸化修饰,通过改变硫酸化修饰条件,来制取不同硫酸基取代度的昆布多糖硫酸酯;利用盐酸水解-硫酸钡比浊法测定昆布多糖硫酸酯的硫酸基含量,并通过公式求得其硫取代度;用苯酚-硫酸法测定昆布多糖硫酸酯的多糖含量,并使用HPGPC法测定其分子量。结果:两种不同硫取代度昆布多糖硫酸酯的硫酸基含量分别为37.8%、45.92%,取代度分别为1.07、1.51,糖含量分别为44.52%、37.19%,分子量分别为13000、16000。结论:利用氯磺酸-吡啶法对昆布多糖进行硫酸酯化修饰,该方法可以获取不同取代度产物,酯化率高。

Synthesis of Different Degree of Substitution of LAMS and Preliminary Study on Physical and Chemical Properties

Objective: To sulfate the laminarin for different degree of substitution.And its sulfate content,sugar content and molecular testing for the study of different degree of substitution of LAMS lay the material foundation of biological activity.Methods: Using chlorosulfonic acid-pyridine method for sulfation of laminarin,sulfated by changing conditions,preparation of different degree of substitution of sulfate laminarin sulfate;the use of barium sulfate turbidimetric method LAMS of sulfate content,and calculate the degree of substitution;phenol-sulfuric acid method for the determination of laminarin sulfate polysaccharide content and its molecular weight determined using HPGPC.Results: LAMS of two different sulfur degree of substitution of sulfate contents were 37.8%,45.92%,the degree of substitution were 1.07,1.51,sugar contents were 44.52%,37.19%,and molecular weight were 13000,16000.Conclusion: LAMS was prepared from laminarin by chlorsulfonic acid-pyridine method.The rate of esterification are high and preparation of a different degree of substitution of the product by this method.