茯苓菌丝体多糖硫酸酯化衍生物的制备及结构分析

目的 :探讨茯苓菌丝体多糖硫酸酯化的适宜条件 ,为进行生物活性的研究奠定基础。方法 :从茯苓菌丝体中得到的一种α ( 1→ 3 ) D 葡聚糖 (ab PCM3 I) ,采用氯磺酸 吡啶作为酯化试剂 ,研究反应温度、时间及反应物的摩尔比对硫酸酯化过程的影响。结果 :得到一系列水溶性的硫酸酯化茯苓菌丝体多糖 (S1-ab-PCM3 -I～S5 -ab -PCM 3 -I) ,经元素分析测定其取代度为 0 .3 9～ 0 .67。用凝胶渗透色谱和光散射联用法 (GPC -LLS)测定硫酸酯化衍生物的分子量为 2 .0× 10 4 ～ 11.3× 10 4 ,仅为原多糖分子量的 4%～ 17%。结论 :硫酸酯化反应打断了α ( 1→ 3 ) D 葡聚糖的分子链

Preparation and Structural Analysis of Sulfated Derivatives of Polysaccharides from Poria Cocos Mycelia

Objective: To probe the reaction conditions on the sulfation of Poria Cocos Mycelia polysaccharide, and to make a foundation for the further research about its biological activity.Methods: The ab-PCM3-Ⅰ isolated from Poria Cocos Mycelia reacted with chlorosulfonic acid-pyridine to produce its sulfated polysaccharides, the experimental conditions as the molar ratio of reactants, temperature and time of reaction were discussed. Results: A series of water-soluble sulfated derivatives(S1-ab-PCM3-I～S5-ab-PCM3-I) were obtained. The degree of substitution of DS was measured by using elemental analysis to be 0.39～ 0.67.The weight-average molecular weight (Mw) were measured by GPC-LLS. The Mw value is 2.0×10 4～ 11.3×10 4, and the molecular weight 4%～17% of the Mw of the original polysaccharide. Conclusion: The result of this research implying that sulfation broke the bond of the original polysaccharide seriously at this reaction condition.