磷酸化香菇多糖制备工艺的研究

Study on the preparation of phosphorylated lentinan

研究制备磷酸化香菇多糖的工艺条件,以修饰后香菇多糖的磷酸根接枝量、黏度为考察指标,通过单因素和正交实验,考察磷酸化试剂、温度、时间、pH值对修饰后香菇多糖磷酸根接枝量、黏度的影响。结果确定最佳磷酸化工艺条件为:8%混合磷酸化试剂、温度80℃、时间5h、pH值8.0,所得磷酸化香菇多糖衍生物的磷酸根接枝量为7.77%,黏度测定表明香菇多糖经磷酸化后黏度几乎没有变化。

The preparation of phosphorylated lentinan was studied and the graft quantity of phosphate and viscosity in the modified lentinan were investigated. The effects of phosphorylated reagents, tem-perature, pH value and time on the quantity of phosphate and viscosity in the modified lentinan were studied in this paper. The single element and orthogonal test showed the optimum phosphorylated lentinan reaction conditions are as follows： 8% mix of phosphorylation reagent, temperature 80 ℃, time 5 h, pH value 8.0. Under these conditions, the graft quantity of phosphate is 7.771%, and the viscosity of phosphorylated lentinan does not decline significantly compared to the control.