茯苓多糖的氨基和羧甲基化研究

化工論文編號:HG190  論文字數:10994,頁數:23

 目錄
中文摘要 ……………………………………………………………………............Ⅰ
英文摘要……………………………………………………………………..............Ⅱ
目錄
1.緒論…………………………………………………………………………………1
 1.1茯苓概述………………………………………………………………………1
 1.2 茯苓多糖的結構及功能………………………………………………………1
 1.3 茯苓多糖的結構修飾研究進展………………………………………………2
 1.4 我們的研究思路………………………………………………………………4
2.實驗部分……………………………………………………………………………5
 2.1主要試劑與設備……………………………………………………………….5
 2.2實驗步驟……………………………………………………………………….6
 2.2.1氨基化和羧甲基化茯苓多糖的合成……………………………………..6
 2.2.2氨基化和羧甲基化茯苓多糖的紅外光譜圖…………………………….7
 2.2.3氨基化茯苓多糖的取代度的測定……………………………………….8
 2.2.4羧甲基茯苓多糖分子量的測定（多角度激光光散射法LLS)…………8
 2.2.5羧甲基茯苓多糖取代度的測定（灰堿法）……………………………..8
 2.2.6氨基化茯苓多糖膽酸結合能力的測定…………………………………..8
3.結果與討論………………………………………………………………………….10
 3.1氨基化和羧甲基化茯苓多糖的紅外光譜………………………………………10
 3.2氨基化茯苓多糖元素分析結果及取代度計算…………………………………12
 3.3羧甲基茯苓多糖取代度的測定結果……………………………………………12
 3.4羧甲基茯苓多糖分子量的測定結果……………………………………………13
 3.5氨基化茯苓多糖的膽酸結合能力………………………………………………13
 3.5.1標準曲線的制定…………………………………………………………. 13
 3.5.2氨基化茯苓多糖對膽酸的結合率………………………………………..14
4.總結與展望…………………………………………………………………………..16
 4.1 總結……………………………………………………………………………..16
 4.2 展望……………………………………………………………………………..16
 致謝………………………………………………………………………………….17
5.主要參考文獻………………………………………………………………………..18

摘 要：本論文以茯苓多糖為原料，先用多聚甲醛將其氧化成醛基茯苓多糖，然后用氰基硼氫化鈉還原成氨基化茯苓多糖。以茯苓粉為原料在堿性條件下與一氯乙酸反應制得羧甲基化茯苓多糖。用紅外光譜對氨基化和羧甲基化茯苓多糖的結構進行了表征，分別用元素分析法和灰堿法測定了氨基化和羧甲基化茯苓多糖的取代度，結果氨基化茯苓多糖的取代度為0.116。羧甲基化茯苓多糖在異丙醇和乙醇溶劑中的取代度分別為0.86和0.60，結果表明以異丙醇為反應介質的產物取代度比以乙醇為反應介質的更高。生物活性試驗表明氨基化后的茯苓多糖具有更強的膽酸結合能力。
關鍵詞：茯苓多糖；氨基化；羧甲基化；取代度；膽酸

Abstract：This article is mainly about the synthesis of aminated-pachymaran by using Yalpani method and the synthesis of carboxylmethyl-pachymaran by using one-step method. All derivatives were characterized by IR. The DS of the derivatives were calculated by elemental analysis and acid-base titration, respectively. The weight average molecular weight of carboxylmethyl-pachymaran was measured by LLS. Experimental results showed that aminated -pachymaran had the bile acid binding capacity. In addition, the DS of carboxylmethyl-pachymaran prepared using isopropanol as the reaction medium was higher than using ethanol as the reaction medium. Keywords：Pachymaran   one-step   Amination  Carboxymethylation