硫酸酯化香菇多糖衍生物制备的研究

Studies on Preparation of Sulfated Derivatives of Lentinan

从香菇子实体中提取得到一种多糖化合物——香菇多糖，用不同的硫酸化试剂合成香菇多糖硫酸酯。找到合适的多糖硫酸酯化方法，研究了氯磺酸-吡啶法中不同因素对硫酸基含量及产物收率的影响。当氯磺酸与吡啶比例为1：（2～4）、反应时间为2～4h、反应温度为30～60℃时，可以得到较理想的香菇多糖硫酸酯。

Sulfation of lentinan from fruitbody of lentinus edodes with sulfuric acid or sulfur trioxide-pyridine or chlrosulfonic acid-pyridine were compared, and chlrosulfonic acid-pyridine was determined as the best sulfating agent. For the method of ehlrosulfonic acid-pyridine, experimental results showed the optimum reaction conditions as following： the ratio of ehlosulfonie acid to pyridine was 1 ： （2～4）, the reaction time was 2～4 h and the reaction temperature was 30～60℃.