摘要
菊粉是由D-果糖经β(1→2)糖苷键连接而成的链状多糖,末端常含有一个葡萄糖基。菊粉在碱性条件下,与一氯乙酸发生醚化反应,生成羧甲基菊粉。羧甲基菊粉再与钙离子螯合,进而制备出羧甲基菊粉钙。反应产物的取代度为0.209。红外光谱分析表明果糖链已接入了羧甲基基团。X射线衍射谱图表明羧甲基化使菊粉的结晶区遭到了破坏。扫描电子显微分析的结果显示螯合反应使羧甲基菊粉颗粒的内部也受到了侵蚀1。3C NMR谱图分析的结果表明样品中的糖环结构主要为呋喃型。红外光谱、X射线衍射分析、扫描电子显微分析和13C NMR谱图的结果证明所得产物即为羧甲基菊粉钙。羧甲基菊粉钙作为一种功能性成分可在人体结肠内被吸收达到补钙的效果。
Inulin is a linear polymer of D-fructose joined by β（1→2） linkages and terminated with a D-glucose molecule.Inulin was chemically modified by etherification with monochloroacetic acid in an alkaline reaction medium,and then conjugated with calcium.The degree of substitution of the reation product was 0.209.It was showen through Fourier transform infrared spectroscopy（FTIR） that carboxymethyl group was successfully grafted onto the poly-fructose chain.X-ray diffraction（X-RD） patterns indicated the crystalline region was destroyed as carboxymethylation of inulin.Scanning electron microscopy（SEM） results revealed that inulin granules were eroded.13C NMR spectra showed the sugar ring of production was furan structure.The structure determination by IR spectra,X-RD patterns,SEM photographs and 13C NMR spectra proved the derivative obtained was carboxymethylinulin calcium（CMIC）.As a potential functional ingredient,CMIC can supply calcium in colon
出处
《食品研究与开发》
CAS
北大核心
2011年第7期8-11,共4页
Food Research and Development
基金
湖北省教育厅科研项目(B20081509)
关键词
菊粉
一氯乙酸
羧甲基菊粉钙
inulin
monochloroacetic acid
carboxymethylinulin calcium（CMIC ）
