微波过氧化氢协同降黏辅助酶法制备壳寡糖.docx

Oct． 2014 现代化工 第 34 卷第 10 期 ·94· Modern Chemical Industry 2014 年 10 月 微波－过氧化氢协同降黏辅助酶法 制备壳寡糖 李 恒，朱玉霞，苏建荣，陆震鸣，龚劲松，许正宏，史劲松* ( 江南大学 药学院，江苏 无锡 214122) 摘要: 利用微波－过氧化氢协同处理壳聚糖，通过降低壳聚糖的黏度辅助促进其酶解制备壳寡糖。通过单因素实验与正交 实验，确定了影响壳聚糖微波－过氧化氢降黏效果的因素主次顺序是微波时间、H2 O2 的用量、微波功率。优化后的降黏条件 是: H2 O2 添加量为 0. 1 mL，微波功率为 120 W，微波时间为 0. 5 min，所得壳聚糖黏度比原料黏度降低了 96. 9% ，且并未发生结 构的改变。对其酶解的结果表明，经 微 波 － 过氧化氢协同降黏再酶解的壳寡糖得率为 80. 1% ，比未经降黏处理的提高了 11. 8% ，产物壳寡糖数均相对分子质量为 2 027，平均聚合度为 10，明显低于未经降黏处理而直接酶解所得的壳寡糖。 关键词: 壳聚糖; 微波; 过氧化氢; 酶解; 壳寡糖 中图分类号: Q814． 9 文献标志码: A 文章编号: 0253 － 4320( 2014) 10 － 0094 － 05 Enzymatic preparation of chitosan oligosaccharides assisted by synergistic viscosity reduction with microwave and hydrogen peroxide LI Heng，ZHU Yu-xia，SU Jian-rong，LU Zhen-ming，GONG Jin-song， XU Zheng-hong，SHI Jin-song* ( School of Pharmaceutical Science，Jiangnan University，Wuxi 214122，China) Abstract: Enzymatic preparation of chitosan oligosaccharides ( COS) is assisted by synergistic viscosity reduction with microwave and hydrogen peroxide． By single factors experiment and orthogonal experiment，the main factors affecting viscosity reduction are determined with the following order: microwave time，H2 O2 amount and microwave power． The optimized conditions for viscosity reduction are: 0. 1 mL of H2 O2 ，120 W of microwave power and microwave treating time 0. 5 min． The viscosity of treated chitosan is decreased by 96. 9% compared with the original chitosan without any changes in structure． Through enzymatic hydrolysis，the COS yield for chitosan treated by microwave and hydrogen peroxide can reach 80. 1% ，which is 11. 8% higher than the untreated control． The number average molecular weight of COS prepared via enzymatic hydrolysis assisted by microwave and hydrogen peroxide is 2027，corresponding to the average degree of polymerization of 10． It is obviously significantly lower than the control group of direct enzymatic hydrolysis without viscosity reduction． Key words: chitosan; hydrolysis; microwave; pero