Pectin polysaccharide sulfated modified product with effect of improving antioxidant activity and preparation method thereof

A technology of pectin polysaccharide and sulfation, which is applied in the directions of organic active ingredients, medical preparations containing active ingredients, antidote, etc.

Inactive Publication Date: 2018-11-16
GUILIN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are no domestic and foreign literature reports on the preparation and antioxidant activity of sulfated derivatives of pectin polysaccharides

Method used

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  • Pectin polysaccharide sulfated modified product with effect of improving antioxidant activity and preparation method thereof
  • Pectin polysaccharide sulfated modified product with effect of improving antioxidant activity and preparation method thereof
  • Pectin polysaccharide sulfated modified product with effect of improving antioxidant activity and preparation method thereof

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Experimental program
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Effect test

Embodiment Construction

[0016] The technical solution of the present invention will be further described below through examples.

[0017] 1. Sulfation modification of pectin polysaccharide

[0018] Weigh 100mg of citrus pectin polysaccharide into a conical flask, add 50mL of DMF, oscillate in an ultrasonic cleaner until dissolved, stir with a constant temperature magnetic stirrer, add 2.5g of sulfamic acid, continue to heat up, stir for a period of time, and the reaction is over Finally, the ice-water bath terminated the reaction, adjusted the pH value to neutral, placed the reaction solution in a dialysis bag with a molecular weight cut-off of 3000 and dialyzed it for 72 hours, and freeze-dried to obtain sulfated citrus pectin (MCP).

[0019] 2. Infrared spectral analysis

[0020] Weigh 2 mg of pectin polysaccharide and sulfated pectin polysaccharide respectively, add 100 mg of dry KBr into an agate mortar, grind evenly, and press into tablets. Infrared spectrum scanning, the scanning range is 400...

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Abstract

The invention relates to a sulfated modification method for reinforcing the anti-oxidation activity by pectin polysaccharides. The sulfated modification method comprises the following steps: carryingout sulfated modification by adopting an N,N-DMF (Dimethyl Formamide)sulfamate, taking the sulfated substitution degree as an index, and investigating the sulfurization temperature, the sulfurizationtime, the DMF using amount and sulfamic acid using amount by a single factor, thus obtaining sulfated pectin polysaccharides in different substitution degrees. The invention also relates to application of the sulfated pectin polysaccharides in medicine preparation, and particularly in antioxidant drug preparation. The application is characterized by preparing drugs for removing hydroxyl radicals,super-oxide anions and Fe<3+> reducing capacity. According to the sulfated modification method disclosed by the invention, the artificially synthesized sulfated pectin polysaccharides in different substitution degrees are used for in-vitro antioxidant activity tests, and reference basis is provided for the application of the sulfated pectin polysaccharides in the field of medicine.

Description

technical field [0001] The invention relates to a pectin polysaccharide, in particular to a pectin polysaccharide sulfated modification product with improved antioxidant activity and a preparation method thereof. Background technique [0002] Pectin is a linear polysaccharide with a complex structure, which is widely distributed in various parts of higher plants, and has the most content in the cell wall, and its main component is D-galacturonic acid. As a safe and healthy natural food additive, pectin is widely used in food industry, medicine and health care. Adding pectin to milk products such as yogurt, cheese, and cream can make it more viscous and stable; after adding pectin to jam, its viscosity is reduced and it is easy to flow, which solves the problem that jam is difficult to inject into the packaging; Candies with added pectin have higher transparency and lower calories; pectin is added to flour and interacts with gliadin in gluten to extend the shelf life of bake...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06A61K31/732A61P39/06
CPCA61K31/732A61P39/06C08B37/0045
Inventor 李霞胡楠郑里华覃雪营冯钊
Owner GUILIN UNIVERSITY OF TECHNOLOGY
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