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Preparation method of subprostrata sophora polysaccharide sulfate and subprostrata sophora polysaccharide sulfate prepared by using the method

A technology of polysaccharide sulfate and mountain bean, applied in the direction of digestive system, antiviral agent, drug combination, etc., to achieve the effect of enhancing curative effect and eliminating cell pathological changes

Inactive Publication Date: 2010-03-31
SHANGHAI UNIV OF T C M
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no literature at home and abroad about the synthesis of polysaccharide sulfate and the research on the effect on the biological activity of polysaccharides

Method used

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  • Preparation method of subprostrata sophora polysaccharide sulfate and subprostrata sophora polysaccharide sulfate prepared by using the method
  • Preparation method of subprostrata sophora polysaccharide sulfate and subprostrata sophora polysaccharide sulfate prepared by using the method

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Embodiment 1 (preparation of water-extracted polysaccharide sulfate ester of bean root)

[0024] Put the 250ml three-necked flask with a condenser and a stirring device in a brine-ice bath, add 50ml of pyridine, stir, and fully cool, slowly add 10ml of chlorosulfonic acid dropwise with a constant pressure cylindrical separatory funnel, after the addition is complete Continue to stir for 20-50 minutes, a large amount of light yellow solid appears in the reaction bottle, and the esterification reagent is obtained;

[0025] Suspend 0.80 g of the water-extracted polysaccharide powder from the root of the mountain bean in 70 ml of DMF to obtain a suspension of the polysaccharide extracted from the root of the mountain root;

[0026] Add the water-extracted polysaccharide suspension of the mountain bean root to the esterification reagent, then move the three-necked bottle into a 60°C water bath, stir at constant temperature for 3 hours, remove the three-necked bottle, cool to...

Embodiment 2

[0031] Embodiment 2 (preparation of sorghine extract polysaccharide sulfate)

[0032] Put the 250ml three-necked flask with a condenser and a stirring device in a brine-ice bath, add 50ml of pyridine, stir, and fully cool, slowly add 10ml of chlorosulfonic acid dropwise with a constant pressure cylindrical separatory funnel, after the addition is complete Continue to stir for 20-50 minutes, a large amount of light yellow solid appears in the reaction bottle, and the esterification reagent is obtained;

[0033] Suspend 0.83 g of sorine-derived polysaccharide powder in 70 ml of DMF to obtain a sorine-derived polysaccharide suspension;

[0034]Add the sorghum alkali-extracted polysaccharide suspension into the esterification reagent, then move the three-necked bottle into a 60°C water bath, stir at constant temperature for 3 hours, remove the three-necked bottle, cool to room temperature, and neutralize with 2.5mol / L NaOH until the pH value is 6-8;

[0035] The neutralized reac...

Embodiment 3

[0039] Embodiment 3 (preparation of water-extracted polysaccharide sulfate ester of bean root)

[0040] Place the 250ml three-necked flask with a condenser tube and stirring device in a brine-ice bath, add 60ml of pyridine, stir, and fully cool down. Slowly add 20ml of chlorosulfonic acid dropwise with a constant pressure cylindrical separatory funnel. After the addition is complete, Continue to stir for 20 to 50 minutes, and a large amount of light yellow solid appears in the reaction bottle, which is the esterification reagent; weigh 1.0 g of the water-extracted polysaccharide powder of the mountain bean root and directly add it to a three-necked bottle containing the esterification reagent, and then add three Move the flask into a 70°C water bath, stir at constant temperature for 2 hours, remove the three-necked flask, cool to room temperature, pour the reaction solution into 300mL ice water, and neutralize it with 2.5mol / L NaOH until the pH value is 6-8; Add 95% ethanol sl...

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Abstract

The invention discloses a preparation method of subprostrata sophora polysaccharide sulfate for preventing activity of hepatitis B virus (HBV). The method includes preparation of esterifying reagent,preparation of suspension of subprostrata sophora polysaccharide, esterification reaction, deamination and purifying, and after all the steps, the subprostrata sophora polysaccharide sulfate is obtained. The method according to the invention prevents reverse transcriptase (RT) of viruses by proceeding sulfating modification to the subprostrata sophora polysaccharide, and the sulfate radical has strong negative charge, which can combine with virus molecular to breaking absorption of the virus to cells; on the other hand, polyanionic sulfate combines with positive charge molecules on surface ofthe recipient cell to interfere absorption of the virus to the recipient cell, and eliminates cell lesion caused by virus, such that the medicine strengthens antiviral curative effect as well as keepsoriginal function of polysaccharide. The invention also relates to subprostrata sophora polysaccharide sulfate obtained by the method.

Description

technical field [0001] The present invention relates to a kind of preparation method of the polysaccharide sulfate mainly used for anti-hepatitis B virus (HBV) activity, what specifically relate to is to carry out the polysaccharide of sorghum root (polysaccharide extracted from sorghum root water and sorghum root polysaccharide) A method for preparing the sulfated polysaccharide sulfate of bean root polysaccharide through sulfation modification. The present invention also relates to the bean root polysaccharide sulfate prepared by the above method. Background technique [0002] Shandougen was first recorded in "Kaibao Materia Medica" in the Tang Dynasty. It comes from the dried roots and rhizomes of Sophoratonkinensis Gapnep., a plant of the genus Sophora in the family Fabaceae. Its use history has exceeded 1100 years. Shandougen has the largest output and the best product quality in Guangxi, so it is called "Guangdougen". Shandou root is bitter in taste, cold in nature, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00A61P1/16A61P31/12
Inventor 李琴韵金树根蒋小丰张名洋罗瑜胡蓓莉娄月丽
Owner SHANGHAI UNIV OF T C M
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