文章摘要
款冬花磷酸酯多糖合成工艺研究
Study on Synthesis of Phosphorylated Polysaccharides from Tussilago farfara
投稿时间:2018-05-30  修订日期:2018-10-30
DOI:
中文关键词: 款冬花  多糖  磷酸酯化  抗氧化性
英文关键词: Tussilago farfara  polysaccharides  phosphoric  antioxidant activity
基金项目:
作者单位E-mail
赵鹏 陕西中医药大学 zhaopeng65@qq.com 
摘要点击次数: 21
全文下载次数: 
中文摘要:
      本研究以款冬花多糖为原料,采用混合磷酸盐法,制备款冬花磷酸酯多糖。以磷酸基的取代度(DS)为指标,在单因素实验的基础之上,采用响应面法对款冬花多糖磷酸酯化的制备工艺条件进行优化。并且对款冬花磷酸酯多糖清除DPPH?自由基的活性进行了初步研究。研究结果表明,最优合成工艺条件:反应时间6.03h,反应温度86℃,尿素用量14.25%,混合磷酸盐质量比为2.0,混合磷酸盐与款冬花多糖质量比为1.5。按此工艺条件,款冬花多糖磷酸酯中磷酸基团的取代度DS的平均值为0.697,且其清除DPPH?自由基的活性有所提高。
英文摘要:
      Phosphorylated polysaccharides from Tussilago farfara was synthesized . The synthetic process conditions was optimized via the response surface method. The research results show that 6.03h, 86℃, 14.25% of urea,2.0 of mass ratio of mix-phosphate, 1.5 of mass ratio of mix-phosphate and polysaccharides were the optimum conditions. The Ds of phosphorylated polysaccharides from Tussilago farfara was 0.697. The antioxidant ability of phosphorylated polysaccharides from Tussilago farfara had been improved.
View Fulltext   查看/发表评论  下载PDF阅读器
关闭