摘要
用乙酰化的没食子酸对魔芋葡甘露聚糖进行酯化改性,考察了反应底物比例对其改性效果的影响。结果表明,反应底物比例不同的改性魔芋葡甘露聚糖的酯化度、水溶性、稳定性、粘度均发生不同程度的改变;当反应底物魔芋葡甘露聚糖与三乙酰没食子酰氯的质量比为1∶3.6时,改性魔芋葡甘露聚糖的酯化度达到0.6281。醋酸钠法对改性魔芋葡甘露聚糖中的三乙酰基具有一定的脱除效果。研究结果可为魔芋葡甘露聚糖的改性和精细化利用提供参考数据。
The modification of konjac glucomannan （KGM） with acetylized gallic acid and the effect of reactant ratios on the properties of modified KGM were investigated. The results indicated that the modified KGM at different reactant ratios had varied substitution degrees,water solubility, stability and viscosity. When the mass ratio of KGM to triacetyl-galloyl- chloride was 1 ： 3.6, the substitution degree of modified KGM was up to 0.6281. Triacetyls in the modified KGM could be partly removed by using sodium acetate method. The data can offer reference to the modification and fine application of konjac glucomannan.
出处
《天然产物研究与开发》
CAS
CSCD
2009年第2期283-286,共4页
Natural Product Research and Development
基金
国家自然科学基金(20472058)
关键词
魔芋葡甘露聚糖
没食子酸
酯化
改性
konjac glucomannan
gallic acid
esterification
modification
