文献类型：期刊文献

中文题名：一步法制备羧甲基茯苓多糖的工艺研究

英文题名：Preparation of Carboxymethyl Pachmaran in One Step

作者：张金萍[1] 王敬文[1]

第一作者：张金萍

机构：[1]中国林业科学研究院亚热带林业研究所

年份：2006

卷号：18

期号：2

起止页码：291-294

中文期刊名：天然产物研究与开发

外文期刊名：Natural Product Research and Development

收录：CSTPCD;;CSCD:【CSCD2011_2012】；

语种：中文

中文关键词：茯苓;多糖;羧甲基化;取代度

外文关键词：carboxymethyl pachmaran; carboxyl methylation; degree of substitution

分类号：R284.3

摘要：本实验对在有机溶剂中一步法半合成羧甲基茯苓多糖的合成条件进行了研究。结果表明,乙醇是作为羧甲基化反应的合适介质。反应温度提高能加快反应速度;反应时间延长能提高取代度。茯苓多糖葡萄糖当量与氢氧化钠和一氯乙酸的摩尔比调配适当,能减少副产物羟乙酸钠的产生。
The condition for preparation of carboxymethyl pachmaran in one-step in organic solvent medium was studied in this paper. Results are showed as follows. Ethanol is the best medium for the reaction of catboxyl methylafion. When the concentration of ethanol is 80%, there is the highest degree of substitution of carboxymethyl.The reaction speed increases as the reaction temperature is raised; the degree of substitution increases as reaction time extends. If the glucose equivalent weight and the molar rate of sodium hydroxide and chlorcocetic acid are prepared appropriately, the by-product, sodium carbonyleetate, will occur less. Compared with other methods, one step method for preparation of carboxymethyl pachmaran is easier to operate with a smaller operation volume and consume less water and organic solvent medium. With this method, the degree of substitution of carboxymethyl is high and the water-solubility is good with solubility more than 6 g/100 mL in water.