论文部分内容阅读
目的:优选磷酸酯化龙眼肉多糖的制备工艺。方法:选取三氯氧磷(POCl3)进行磷酰化反应制备磷酸酯化龙眼肉多糖,以磷钼蓝法测定的取代度为指标,采用单因素试验和响应面法对吡啶与POCl3的体积比、反应温度,反应时间进行优化,确定最佳制备工艺。结果:最佳制备工艺为吡啶-POCl33∶1,反应温度0℃,反应时间60 min,龙眼肉多糖磷酸酯化取代度高达0.018 4。结论:优选的磷酸酯化龙眼肉多糖制备工艺稳定可行,可推广于大生产应用。
Objective: To optimize the preparation of phosphated longan polysaccharides. Methods: Phosphorylation reaction of phosphorus oxychloride (POCl3) was used to prepare phosphated longan polysaccharides. The degree of substitution determined by phosphomolybdenum blue method was used as an index. The volume ratio of pyridine to POCl3 was determined by single factor experiment and response surface methodology , Reaction temperature and reaction time were optimized to determine the best preparation process. Results: The optimum preparation conditions were pyridine-POCl33:1, reaction temperature 0 ℃, reaction time 60 min, and the substitution degree of phosphate esterification of longan polysaccharide was up to 0.018 4. Conclusion: The preparation process of the preferred phosphated longan polysaccharide is stable and feasible, which can be extended to large-scale production applications.