水解类植物鞣质性质及其与蛋白质反应的研究——Ⅱ水解类鞣质在水和中性盐溶液中的疏水性研究

Studies on Properties of Hydrolysable Vegetable Tannins and Their Interaction With Protein——Ⅱstudies on Hydrophobic Properties of hydrotysable Tannins in Water and Neutral Salt Solutions

本文通过研究二、三、四和五棓酰基葡萄糖在水和中性盐溶液中的稳定性变化规律,阐明了水解类植物鞣质的结构与其在水溶液中稳定性的关系以及中性盐对稳定性的影响。结果表明,水解类鞣质中的棓酰基表现为疏水基团,即鞣质分子中棓酰基含量越多,鞣质分子越易沉淀。中性盐会明显降低鞣质分子在水溶液中的稳定性。

With four typical hydrolysable plant polyphenois,the relation between vegetable tannin structures and their hydrophobic properties had been investigated.The results indicated that the galloyl group in tannin is the hydrophobic one.That is,the more galloyl groups the tan- nins contain,the stronger the hydrophobic property they have.The neutral salts enhanced the hydrophobic property of vegetable tannin obviously.