茯苓多糖羥丙基化及其應用研究

生物工程論文編號:SW058  論文字數:11913,頁數:27

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  茯苓多糖及羥丙基化茯苓多糖的結構、性質及功用 2
1.3  茯苓多糖結構修飾研究及其進展 3
1.4  實驗思路 5
2  實驗部分 6
2.1  材料試劑與設備 6
2.2  實驗步驟 7
3  結果與討論 11
3.1  茯苓多糖及羥丙基茯苓多糖的紅外譜圖 11
3.2  羥丙基茯苓多糖的溶解度 12
3.3  羥丙基茯苓多糖的取代度 12
3.4  茯苓多糖羥丙基衍生物與膽酸結合度 13
3.5  清除羥基自由基效果 15
3.6  羥丙基茯苓多糖的粘度 16
4  結論與展望 19
4.1  結論 19
4.2  展望 19
致謝 21
參考文獻 22

 摘要：本實驗在堿性條件下用環氧丙烷對茯苓多糖進行羥丙基化。通過元素分析，測定了多糖的取代度為0.33，同時測定羥丙基化茯苓多糖的溶解度與粘度。并用傅立葉變紅外光譜對羥丙基團進行了表征。完成制備和檢測后我們也對羥丙基化茯苓多糖的生物活性進行了檢測。利用Feton反應產生羥基自由基，采用水楊酸顯色法測定羥丙基化后茯苓多糖清除羥基自由基能力，可知多糖經過結構修飾后對羥基自由基的清除率效果加強。同時本實驗發現羥丙基化茯苓多糖的膽酸結合能力比未經化學修飾的茯苓多糖要大。 
 
關鍵詞：茯苓多糖；羥丙基化；紅外；膽酸結合能力；粘度

Pachymaran  Hydroxypropylation and Applied  Research

Abstract: Hydroxypropylation Pachymaran was obtained by the method of propylene oxide under alkaline conditions . The degree of substitution was obtained from elemental analysis, which was 0.33,and the Solubility Viscosity of Hydroxypropylation parchymaran. In addition, the Hydroxypropyl groups in the parchymaran derivative was investigated by FT-IR analysis。The physiological properties of Hydroxypropylation parchymaran were characterized。Hydroxyl radical  capacity of Hydroxypropylation parchymaran was examined by the method of Feton reaction，showing  the effects of hydroxyl radical scavenging rate to strengthen. Moreover, the Hydroxypropylation parchymaran showed higher bile acid binding activity than native glucan.
Key words: pachymaran; Hydroxypropylation; FT-IR; bile acid binding; Viscosity