茯苓多糖羟丙基化及其应用研究

生物工程论文编号:SW058  论文字数:11913,页数:27

目  录
中文摘要 I
英文摘要 II
目  录 III
1 绪论 1
1.1 茯苓的简介 1
1.2  茯苓多糖及羟丙基化茯苓多糖的结构、性质及功用 2
1.3  茯苓多糖结构修饰研究及其进展 3
1.4  实验思路 5
2  实验部分 6
2.1  材料试剂与设备 6
2.2  实验步骤 7
3  结果与讨论 11
3.1  茯苓多糖及羟丙基茯苓多糖的红外谱图 11
3.2  羟丙基茯苓多糖的溶解度 12
3.3  羟丙基茯苓多糖的取代度 12
3.4  茯苓多糖羟丙基衍生物与胆酸结合度 13
3.5  清除羟基自由基效果 15
3.6  羟丙基茯苓多糖的粘度 16
4  结论与展望 19
4.1  结论 19
4.2  展望 19
致谢 21
参考文献 22

 摘要：本实验在碱性条件下用环氧丙烷对茯苓多糖进行羟丙基化。通过元素分析，测定了多糖的取代度为0.33，同时测定羟丙基化茯苓多糖的溶解度与粘度。并用傅立叶变红外光谱对羟丙基团进行了表征。完成制备和检测后我们也对羟丙基化茯苓多糖的生物活性进行了检测。利用Feton反应产生羟基自由基，采用水杨酸显色法测定羟丙基化后茯苓多糖清除羟基自由基能力，可知多糖经过结构修饰后对羟基自由基的清除率效果加强。同时本实验发现羟丙基化茯苓多糖的胆酸结合能力比未经化学修饰的茯苓多糖要大。 
 
关键词：茯苓多糖；羟丙基化；红外；胆酸结合能力；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