食品科学 ›› 2009, Vol. 30 ›› Issue (9): 44-46.doi: 10.7506/spkx1002-6630-200909009

• 基础研究 • 上一篇    下一篇

苦丁茶冬青叶多糖KPS IIIa的热分析研究

王 新1,何玲玲2,孔玉梅1,徐 亮1,刘 彬1,*   

  1. 1.辽宁大学药学院 2.沈阳化工学院应用化学学院
  • 收稿日期:2008-07-17 修回日期:2008-12-29 出版日期:2009-05-01 发布日期:2010-12-29
  • 通讯作者: 刘彬 E-mail:liubinzehao@163.com
  • 基金资助:

    辽宁省教育厅科学研究计划项目(05L162)

Study on Thermal Decomposition of Polysaccharide Fraction kPs Ⅲa Purified from Leaves of Ilex kudingcha C. J. Tseng

WANG Xin1 HE Ling-ling2 KONG Yu-mei1 XU Liang1 LIU Bin1,*   

  1. 1.School of Pharmaceutical Sciences, Liaoning University, Shenyang 110036, China
    2.College of Applied Chemistry, Shenyang Institute of Chemical Technology, Shenyang 110142, China
  • Received:2008-07-17 Revised:2008-12-29 Online:2009-05-01 Published:2010-12-29
  • Contact: LIU Bin E-mail:liubinzehao@163.com

摘要:

采用热重、热重-红外联用及差示扫描量热法研究苦丁茶冬青叶多糖KPSⅢa的热稳定性。结果表明,苦丁茶冬青叶多糖在225℃以下只失去吸附水,在225~625℃间发生剧烈的裂解反应,产生水和二氧化碳;与肝素、淀粉、半乳糖及甲壳素的热分析比较,含有硫酸酯的苦丁茶冬青叶多糖和肝素的热稳定性较低,含氨基的甲壳素的热稳定性最好。说明苦丁茶冬青叶多糖在225℃以下相对稳定,不同的基团对多糖的热稳定性有很大影响。

关键词: 苦丁茶冬青叶, 多糖, 热重, 热重-红外联用, 差示扫描量热法

Abstract:

The thermal decomposition of polysaccharide fraction KPS Ⅲa from leaves of Ilex kudingcha C. J. Tseng was studied by using thermogravimetry (TG), thermogravimetry-infrared (TG-IR) and differential scanning calorimetry (DSC) in N2. The results showed that the KPS Ⅲa is stable below 225 ℃ and only release a little of water. KPS Ⅲa is decomposed at 225 to 625℃ and release a great deal of water and carbon dioxide. Compared to galactose and starch, the thermal stability of the sulphated polysaccharide KPS Ⅲa and heparin are lower but the amino polysaccharide, chitin is higher. All these results demonstrated that the KPS Ⅲa is stable below 225 ℃, and different groups have great effects on the thermal stability of the polysaccharide.

Key words: leaves of Ilex kudingcha C. J. Tseng, polysaccharide, TG, TG-IR, DSC

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