魔芋葡甘低聚糖硫酸酯化衍生物的制备及结构分析

Preparation and Structural Analysis of Sulfated Derivatives of Oligo-konjac Glucomannan

以魔芋精粉为原料 ,经酶解、羟丙基化和硫酸酯化修饰 ,制成了水溶性良好的魔芋葡苷聚糖(KGM)硫酸酯化衍生物。该物质有机硫含量为 2 0 % ,凝胶色谱显示其相对分子质量为 30 0 0～ 40 0 0 ,红外光谱和1H核磁共振光谱表征其具有类肝素的结构。

Konjac refined powder was used as raw material, after enzymolized, hydroxypropylized and sulfated, a kind of good water soluble sulfated derivative was prepared. Its sulfur content was 20.0%. Its molecular weight was 3000～4000u by GPC. The results of IR and 1H NMR spectrometry showed that it possessed the structure of heparinoids. It can be developed as a promising novel low molecular weight heparinoid.