辛烯基琥珀酸大蒜多糖酯的制备

PREPARATION OF GARLIC POLYSACCHARIDE OCTENYLSUCCINATE

为拓宽大蒜多糖的应用范围,以自制大蒜多糖为原料,与辛烯基琥珀酸酐进行酯化反应后,经纯化获得了辛烯基琥珀酸大蒜多糖酯产品。经其取代度测定和红外光谱鉴定,辛烯基琥珀酸大蒜多糖酯的取代度为0.005,在1 724.05 cm-1处有C=O伸缩振动吸收峰,在2 856.11 cm-1处有饱和亚甲基的对称伸缩振动峰,在1 118.39 cm-1和1 061.41 cm-1处有C-O-C的不对称伸缩振动峰,结果表明,用辛烯基琥珀酸酐酯化大蒜多糖是成功的。

To widen the application of garlic polysaccharide （GP）, the GP made in our laboratory reacted with octenylsuccinate. The obtained GP ester was purified by ethanol. The degree of substitution of the GP ester was 0.005. The carbonyl vibrations absorption peaks （C=O 1 724.05 cm^-1）, the methylene（2 856.11 cm^-1）, and the C-O-C （1 118.39cm^-1,1 061.41 cm^-1）were identified by IR spectrum. These results have shown that the GP octenylsuccinate ester was created successfully.