【摘要】 制备了平菇等5种真菌类硫酸酯化多糖,离子色谱法测得其含硫量为12%～15%,取代度为1.02～1.46.对其硫酸酯化修饰前后的柱层析行为、电泳行为、红外光谱、圆二色谱、比旋光度、特性黏度进行了系统的比较研究.结果表明,引入硫酸基后,多糖的相对分子质量增大,电泳迁移率增加,红外光谱和圆二色谱出现特征吸收峰,比旋光度发生显著变化,特性黏度明显降低,表明硫酸酯化修饰后多糖的构象发生了显著变化,可能形成了特定的部分有序结构.更多还原

【Abstract】 Five kinds of water soluble polysaccharides including(Agaricus tabluaris peck(AT))were sulfated using chlorosulfonic acid in an excess of pyridine.The sukfur content of the products was found to be 12%～15%,the DS varied from 1.02～1.46.Physical and chemical properties of polysaccharides and polysaccharides sulfate was studied.Both IR spectra and CD spectra showed characteristic absorption;the polarimetory of polysaccharides sulfate obviously changed;the intrinsic viscosity of polysaccharides sulfate obviously reduced.The polysaccharides sulfate may have appropriate asymmetry and came to a specific conformation,we deduced the chang of CD spectra was related to the specific conformation.更多还原