茯苓多糖的提取與甲基化研究

化工論文編號:HG056  論文字數:10032,頁數:26

 目 錄
中文摘要...........................................................Ⅰ
英文摘要...........................................................Ⅱ
目錄...............................................................Ⅲ
1．緒論 1
1.1茯苓的簡介 1
1.2茯苓多糖及甲基化茯苓多糖的結構、性質及功用 1
1.3超聲波在提取生物活性物中的作用 2
1.4茯苓多糖目前的提取方法進展 4
1.5目前多糖的甲基化進展 4
1.6實驗思路.................................................... 5
2．實驗部分 7
2.1材料與主要儀器設備 7
2.1.1實驗試劑 7
2.1.2實驗設備 7
2.2茯苓多糖提取的實驗方法 7
2.3茯苓多糖的甲基化 8
2.4膽酸結合能力試驗 9
3．結果與討論 10
3.1波長的選擇 10
3.2標準曲線的制作 10
3.3單因素分析 11
3.4茯苓多糖的提取率   14
3.5甲基化茯苓多糖的產率 14
3.6甲基化茯苓多糖的取代度..................................... 14
3.7茯苓多糖及甲基茯苓多糖的紅外圖譜........................... 15
3.8膽酸結合能力的評價......................................... 16 
4. 結論與展望  17
4.1結論 17
4.2展望 17
致謝 19
參考文獻 20

摘 要：在超聲波作用下，從茯苓中提取茯苓多糖，研究了堿濃度、提取時間及料液比等對茯苓多糖提取的影響。采用Haworth法制備甲基茯苓多糖，用紅外光譜分析對其結構進行了表征，通過體外膽酸結合能力的測定表明，甲基化后茯苓多糖膽酸的結合能力比茯苓多糖有所下降。

關鍵詞：超聲波；茯苓多糖；甲基化；膽酸結合試驗

Study on the Extraction and Methylation of Pachymaran 
  
Abstract: With the assistance of ultrasound, polysaccharide was extracted from poria cocos wolf and the extraction technologies such as concentration of NaOH, extraction time and the ratio of material to liquid, etc were studied. The methyl pachymaran was prepared using Haworth method and the derivative was characterized by infrared spectroscopy. In vitro bile acid binding activity of methyl pachymaran was examined, showing lower than native glucan.

Keywords：Pachymaran； Methylation；Bile acid binding capacity