磷酸寡糖制备的初步研究-食品科学专业论文.docx

调节pH值为8．0，60。C中速搅拌4小时进行酯化。最终得到的磷酸寡糖得率达7．5％，比从土豆淀粉中直接水解的得率提高了70倍。 调节pH值为8．0，60。C中速搅拌4小时进行酯化。最终得到的磷酸寡糖 得率达7．5％，比从土豆淀粉中直接水解的得率提高了70倍。 最后本论文对磷酸寡糖进行了初步的分离，比较了D201、D20l x 7、D296、D297这四种大孔强碱性阴离子交换树脂对磷酸寡糖的分离 能力，并对其中效果最好的D296进行洗脱浓度的研究，结果表明， O．2mol／L的盐酸溶液是对D296所吸附的磷酸寡糖进行洗脱的最佳浓 度，其磷脱附率为91．605％，这时，中性糖和酸性糖几乎被完全分离。 关键词：磷酸寡糖，补钙，分离纯化，制备工艺 THE THE PRIMARY STUDY oF PHoSPHoRYLATED oLlGoSACCHARIDES PREPARED ABSTRACT Phosphorylated 0ligosaccharides (POs) i S composed of malt001igosaccharides to which one or several phosphate group were attacted， and have a number of exceilent functional properties：an inhibitory effect on formation of a calCium phosphate precipitare in vitro， scarcelY hydrolyzed by the digestive enzymes，not utilized as an energy source in body， noncariogeniC，low sweetness intensity and SO on．POs have become of major interest of many people in recent years． In thiS thesiS，the preparation of POs，the effect of a11 factors on the preparated techniCS，the determination of POs， Separation 0f the product have been researched in detail． First the determination of POs were diSCHSsed．By hydr01yzing POs with alkaline phosphatase，POs was dephosphorylated，then determinated P and oligosaccharides by common means：direct analysiS of partS in the product by PC and determination of dephosphorylated ol igosaccharides by TLC．The outspread reagent was studied during TLC experiment，the combination of normal buryl alcohol： acetic acid：water=3：1：1 was choosed． under the condition，those 01igosaccharides including glucose，maltose， maltotriose， maltotetraose and maltopentaose were separated completely． There are three techniCS to prepare POs，including prepared from potato starch，hydr01yzed esterifiable starch and esterifying maltooligosaccharides．Through experiment research to the secondary and tertiary are far better than the firstly techniCS．The 1ast one was selected，and the factors of the techniCS was studied to find the optimum conditions． The