【摘要】 研究发酵液中羧甲基茯苓多糖(CMP)制备的最佳工艺条件,并对CMP的黏度特性进行研究。应用液态发酵法获得茯苓多糖,通过羧甲基化处理获得CMP,并利用正交设计法优化反应条件;探讨多糖黏度随浓度、温度、pH、NaCl等因素变化而变化的规律。结果表明,CMP制备的最佳工艺条件是:反应温度为50℃,NaOH浓度为10%,氯乙酸用量为7g,CMP的黏度特性有较大的改善。通过研究,CMP制备条件优化后的羧甲基取代度有所提高,羧甲基效果明显;上述因素与CMP的黏度有较大的相关性。更多还原

【Abstract】 The best preparing conditions and viscosity of carboxymethy pachyman from the fermentation broth were studied. By using liquid fermentation,we got the polysaccharide of Poria cocas and carboxymethyl pachyman. The best reaction conditions were determined by orthogonal test. The viscosity of CMP changed with changing the influencing factors such as,concentration,temperature,pH,and so on. The result showed that the best preparation conditions :temperature 50℃,10% NaOH and C2H3ClO2 7g. The CMP viscosity characteristic had improved obviously. DS increased by optimizing,and the carboxymethyl effect is obviously. The above mentioned factors have related with viscosity of CMP.更多还原