Preparation method of ultrasonic-assisted phosphorylated chicory polysaccharide

• Main Authors: LI QIONGYING, HU MENGYUN, NING CHONG, HAO QIAN, TANG YANG, ZHANG XU, LI WEIXUAN
• Format: Patent
• Language: Chinese; English
• Published: 26.07.2024
• Subjects: CHEMISTRY; COMPOSITIONS BASED THEREON; DERIVATIVES THEREOF; METALLURGY; ORGANIC MACROMOLECULAR COMPOUNDS; POLYSACCHARIDES; THEIR PREPARATION OR CHEMICAL WORKING-UP

The invention relates to a preparation method of ultrasonic-assisted chicory polysaccharide phosphorylation modification, which comprises the following steps: dissolving a certain amount of chicory polysaccharide in water, adding a cross-linking agent sodium hexametaphosphate, adjusting the pH to be alkaline, carrying out ultrasonic-assisted reaction for a period of time, adjusting to be neutral, carrying out alcohol precipitation, centrifugally washing, and drying to obtain the phosphorylated chicory polysaccharide. According to the invention, with the content of phosphate radicals in the product as an index and the content of sodium hexametaphosphate, the ultrasonic temperature, the ultrasonic power and the ultrasonic time as factors, the optimal preparation conditions of the phosphorylated chicory polysaccharide are optimized by using a response surface. 本发明涉及一种超声波辅助菊苣多糖磷酸化修饰的制备方法，是将一定量的菊苣多糖溶解在水中，加入交联剂六偏磷酸钠，调节pH至碱性，超声波辅助反应一段时间后，调节至中性，醇沉后离心洗涤，烘干得到磷酸化菊苣多糖。本发明以产物中的磷酸根含量为指标，以六偏磷酸钠含量、超声波温度、超声波功率、超声时间为因素，用响应面优化出