鲍鱼多糖Hal-A的热分析研究

Study on the Thermal Decomposition of the Sulphated Polysaccharide Hal-A from Haliotis diverisicolor Reeve

采用热重、热重 -红外谱联用及差示扫描量热法 ,对鲍鱼多糖进行热分析研究 ,结果表明鲍鱼多糖在空气和氮气氛中 ,2 3 0～ 3 40℃之间发生剧烈的分解反应 .氮气氛中 ,是吸热的分解过程 ;而空气氛中 ,是放热氧化反应 ,并且在 45 3℃左右 ,有另一个急剧的氧化裂解过程 .与淀粉、肝素、甲壳素和半乳糖的热分析比较 ,含有硫酸酯的鲍鱼多糖和肝素热稳定性较低 ,含氨基的甲壳素最高 ,这反映出不同基团对多糖热稳定性的影响 .

The thermal decomposition of the sulphated polysaccharide Hal-A from Haliotis diverisicolor Reeve has been studied by using thermogravimetry (TG), thermogravimetry-infrared (TG-IR), differential thermogravimetry (DTG) and differential scanning calorimetry (DSC) in air and N 2. The results indicate that Hal-A is rapidly degraded at 276 ℃ (air) and 281 ℃ (N 2), respectively. It is exothermic in the air atmosphere and endothermic in the N 2 atmosphere. Comparing with chitin and starch, the thermal stability of the sulphated polysaccharide Hal-A and heparin is lower. The results of TG-IR analysis demonstrate that Hal-A is decomposed into CO 2, H 2O, alcohols, oxo-compounds etc and remains mainly contain Na 2SO 4 and carbon.