硫酸糖肽制备工艺研究

Study on Preparation of Sulglycotide

硫酸糖肽作为一种细胞保护因子,能显著抑制胃蛋白酶活性,适用于治疗胃、十二指肠溃疡和胃炎。文章在氯磺酸-吡啶法硫酸酯化多糖的基础上,通过优化酯化条件,建立了硫酸糖肽制备方法及检测方法,实验以肠多糖为原料,采用氯磺酸与吡啶(体积比为1∶5)反应制备酯化试剂,在70℃下,酯化反应5 h,再通过有机溶媒和透析等提纯方法制得硫酸糖肽,产品经电泳鉴定分析、硫含量等指标测定,均达到现有的硫酸糖肽标准品的质量指标。

As a kind of cell protection factor,Sulglycotide can significantly inhibit the activity of pepsin,it is a powerful protective agent for peptic ulcer,duodenal ulcer and gastritis.To study the preparation and analysis of sulglycotide on the basis of chlorosulfonic acid-pyridine method,searching for the optimal esterification conditions,in order to improve yield and quality of sulglycotide.Using intestinal polysaccharide as raw material,to prepare esterification reagent via chlorosulfonic acid and pyridine（1∶ 5 volume ratio） reacting and controlling the reaction temperature is not higher than 6 ℃,mixing intestinal polysaccharide and esterification reagent to react for 5 hours at 70 ℃,to separate and purify sulglycitide via organic solvent precipitation and dialysis.Then identifying the product via electrophoresis and measuring sulfur content via hydrochloric acid-barium sulfate gravimetric method.Results showed that sample was analysed by electrophoresis,sulfur content of the product is up to 15.3% while the sulfur content of the standard is 14.8%.