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论文编号:HG190 论文字数:10994,页数:23
摘 要：本论文以茯苓多糖为原料，先用多聚甲醛将其氧化成醛基茯苓多糖，然后用氰基硼氢化钠还原成氨基化茯苓多糖。以茯苓粉为原料在碱性条件下与一氯乙酸反应制得羧甲基化茯苓多糖。用红外光谱对氨基化和羧甲基化茯苓多糖的结构进行了表征，分别用元素分析法和灰碱法测定了氨基化和羧甲基化茯苓多糖的取代度，结果氨基化茯苓多糖的取代度为0.116。羧甲基化茯苓多糖在异丙醇和乙醇溶剂中的取代度分别为0.86和0.60，结果表明以异丙醇为反应介质的产物取代度比以乙醇为反应介质的更高。生物活性试验表明氨基化后的茯苓多糖具有更强的胆酸结合能力。
关键词：茯苓多糖；氨基化；羧甲基化；取代度；胆酸
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
目录
中文摘要 ……………………………………………………………………............Ⅰ
英文摘要……………………………………………………………………..............Ⅱ
目录
1.绪论…………………………………………………………………………………1
1.1茯苓概述………………………………………………………………………1
1.2 茯苓多糖的结构及功能………………………………………………………1
1.3 茯苓多糖的结构修饰研究进展………………………………………………2
1.4 我们的研究思路………………………………………………………………4
2.实验部分……………………………………………………………………………5
2.1主要试剂与设备……………………………………………………………….5
2.2实验步骤……………………………………………………………………….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红外光谱图…………………………….7
2.2.3氨基化茯苓多糖的取代度的测定……………………………………….8
2.2.4羧甲基茯苓多糖分子量的测定（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测定（灰碱法）……………………………..8
2.2.6氨基化茯苓多糖胆酸结合能力的测定…………………………………..8
3.结果与讨论………………………………………………………………………….10
3.1氨基化和羧甲基化茯苓多糖的红外光谱………………………………………10
3.2氨基化茯苓多糖元素分析结果及取代度计算…………………………………12
3.3羧甲基茯苓多糖取代度的测定结果……………………………………………12
3.4羧甲基茯苓多糖分子量的测定结果……………………………………………13
3.5氨基化茯苓多糖的胆酸结合能力………………………………………………13
3.5.1标准曲线的制定…………………………………………………………. 13
3.5.2氨基化茯苓多糖对胆酸的结合率………………………………………..14
4.总结与展望…………………………………………………………………………..16
4.1 总结……………………………………………………………………………..16
4.2 展望……………………………………………………………………………..16
致谢………………………………………………………………………………….17
5.主要参考文献………………………………………………………………………..18
