摘要
目的:优选磷酸酯化龙眼肉多糖的制备工艺。方法:选取三氯氧磷(POCl3)进行磷酰化反应制备磷酸酯化龙眼肉多糖,以磷钼蓝法测定的取代度为指标,采用单因素试验和响应面法对吡啶与POCl3的体积比、反应温度,反应时间进行优化,确定最佳制备工艺。结果:最佳制备工艺为吡啶-POCl33∶1,反应温度0℃,反应时间60 min,龙眼肉多糖磷酸酯化取代度高达0.018 4。结论:优选的磷酸酯化龙眼肉多糖制备工艺稳定可行,可推广于大生产应用。
Objective： To optimize preparation technology of phosphorylated polysaccharides from Dimocarpus longan. Method： Phosphorylation reaction was used to prepare phosphorylated polysaccharides from D.longan by using POCl3, with degree of substitution as index, which was determined by phosphomolybdate blue method, a Box-Behnken central composite design of response surface methodology design and single factor test were used to investigate three factors influencing preparation technology, such as volume ratio of pyridine-POCl3, reaction temperature and time. Result： Optimum preparation technology was as following：volume ratio of pyridine-POCl3 3：1, reaction temperature 0 ℃, reaction time 60 minutes, a higher degree of substitution of 0.018 4 was obtained. Conclusion： This optimized preparation technology was stable and feasible, it could be extended to application in industrial production.
出处
《中国实验方剂学杂志》
CAS
北大核心
2013年第6期50-53,共4页
Chinese Journal of Experimental Traditional Medical Formulae
基金
广西自然科学基金项目(2010GXNSFA013159)
关键词
龙眼肉
多糖
响应面法
磷酰化
单因素试验
取代度
Dimocarpus longan
polysaccharides
response surface methodology
phosphorylation
single factor test
degree of substitution
