碱量法测定壳聚糖中胺基方法的改进

甲壳素(chitin)是一种天然高分子化合物,化学名称为2—乙酰胺基—2—脱氧—β—D—葡糖的聚合体。甲壳素不溶于稀酸、稀碱,故又称不溶性甲壳素。甲壳素经浓碱处理,分子中的乙酰基逐渐水解脱除。当脱乙酰基达到一定程度时,可溶于稀酸形成胶体溶液,脱乙酰基甲壳素又称可溶性甲壳素或壳聚糖(chitosan)。壳聚糖中胺基含量与其溶解性能、粘度、离子交换能     

壳聚糖-树枝状大分子杂化物的研究进展

壳聚糖-树枝状大分子杂化物主要包括壳聚糖-(聚酰胺-胺)[CS-PAMAM]、壳聚糖-聚乙烯亚胺[CS-PEI]、壳聚糖-3,4,5-三(p-十二烷氧基苄氧基)苯甲酸[CS-DOBOB酸]、壳聚糖-3,4,5-三(p-十二烷氧基-m-甲氧基苄氧基)苯甲酸(DOVOB酸)、壳聚糖-聚丙三醇(PGLD)等树枝状大分子杂化物。壳聚糖-树枝状大分子杂化物具有良好的水溶性、生物可降解性、抗菌性、吸附性和热致液晶性等性能。壳聚糖-树枝状大分子杂化物的用途广泛,可作为金属离子的吸附剂、治疗高胆红素血症的吸附材料、新型荧光材料、抗菌剂和抗凝血剂等。本文综述了壳聚糖-树枝状大分子杂化物的研究进展,并展望了其未来研究方向和应用前景。     

金＠壳聚糖复合材料的合成、表征及其葡萄糖选择氧化性能

采用硼氢化钠化学还原氯金酸的碱性溶液制备了纳米金溶胶, 利用紫外-可见吸收光谱研究了金与壳聚糖的相互作用. 结果表明, 壳聚糖能够捕获金纳米粒子并易于形成金@壳聚糖复合材料. 利用X-光粉末衍射(XRD)、紫外-可见漫反射光谱(UV-vis DRS)、透射电镜(TEM)、红外光谱(IR)、微分热重及差热分析(DTG-DTA)等对这种复合材料进行了表征, 发现该材料具有较小的金纳米粒子, 壳聚糖的存在改变了金纳米粒子的等离子共振吸收, 二者之间存在一定的键合作用. 以分子氧为氧化剂, 在温和条件下, 该材料对葡萄糖选择氧化制葡萄糖酸反应具有良好的催化性能.     

羧甲基壳聚糖对亚铁离子的吸附

壳聚糖是由甲壳素经脱乙酰基后得到的一种天然高分子氨基多糖 ,它是金属离子的良好配体 ,其配合物在工业、农业、食品、环保、医药等方面的应用已有许多研究 [1～ 4 ] .脱乙酰基后的壳聚糖溶解性有很大改善 ,但仍只能溶于酸或酸性水溶液 ,限制了它的推广应用 .通过化学改性的羧甲基壳聚糖 ( CMCS)具有良好的水溶性、保湿性、乳化性 ,其分子中含有— OH、— NH2 、—COOH等基团 ,能有效络合金属离子 [5] .人体对壳聚糖 -亚铁络合物的吸收远远大于传统的 Fe SO4 药物 [6 ] ,壳聚糖及其衍生物与 Fe2 的络合物有可能用于治疗缺铁性贫血 …     

离子色谱法测定壳聚糖类医疗器械中二甘醇酸北大核心CSCD

采用离子色谱法测定壳聚糖类医疗器械中二甘醇酸的含量。通过超滤离心法去除样品中的壳聚糖大分子,以16mmol·L^(-1)氢氧化钾溶液为淋洗液,采用抑制型电导检测器测定。二甘醇酸的质量浓度在0.100 2～10.02mg·L^(-1)内与其对应的峰面积呈线性关系,检出限(3S/N)为0.02mg·L^(-1)。加标回收率为92.2%～101%,测定值的相对标准偏差(n=6)为0.28%～3.3%。毒理学分析及安全性评价的结果表明:壳聚糖类医疗器械中二甘醇酸的含量未达到人体的可耐受接触量,因此不会对人体产生危害。     

交联黄原酸壳聚糖对铅离子的吸附研究

以壳聚糖为原料,通过交联和黄原酸化反应制备出交联黄原酸壳聚糖,采用FT-IR和XRD表征了其结构,并探讨壳聚糖及交联黄原酸壳聚糖对Pb2+的吸附性能。研究了初始溶液pH值、温度以及吸附时间等因素对Pb2+吸附量的影响。结果表明,在Pb2+起始浓度0.01 M,起始溶液pH=5,室温25℃吸附2h条件下,壳聚糖和交联黄原酸壳聚糖对铅离子的吸附量分别为126.8 mg/g和238.9 mg/g,交联黄原酸壳聚糖吸附能力为壳聚糖的1.89倍。     

新型黄原酸壳聚糖对铅离子的吸附及机理研究

以壳聚糖为原料,先合成O-羧甲基壳聚糖,再和二硫化碳反应制备出新型黄原酸壳聚糖,使用元素分析、FT-IR、UV和TG对其结构进行表征。比较了壳聚糖、O-羧甲基壳聚糖和黄原酸壳聚糖对铅离子的吸附能力,并研究黄原酸壳聚糖对水溶液中铅离子的吸附性能,探讨了铅离子溶液的pH值对吸附的影响和黄原酸壳聚糖对铅离子的吸附热力学。结果表明,黄原酸壳聚糖对铅离子吸附量是壳聚糖的8.37倍,平衡吸附量可达600.6mg/g。XPS表明,吸附过程主要通过吸附剂中的氨基、羧基和黄原酸基团与铅离子发生作用完成。     

两亲性羧甲基壳聚糖衍生物的表面活性研究

将羧甲基壳聚糖与烷基缩水甘油醚在碱性条件下反应,合成了一系列新型的两亲性化合物(2-羟基-3-烷氧基)丙基-羧甲基壳聚糖,对其表面性质的研究结果表明,对同一衍生物,在所研究范围内,取代度越高,降低表面张力的能力及效率越高;对同一取代度的不同衍生物,疏水链越长,降低表面张力的能力越强;对链较短和取代度较大的衍生物,如(2-羟基-3-丁氧基)丙基羧甲基壳聚糖(HBP-CMCHS),在外加电解质存在时溶液的表面张力曲线出现2个转折点,表明可能有分子内胶束形成;而对链较长的衍生物,如(2-羟基-3-十二烷氧基)丙基羧甲基壳聚糖(HDP-CMCHS),则无明显的临界胶束浓度,有外加电解质时表面张力曲线也未出现2个转折点.     

水溶性O-羟乙基壳聚糖的合成

壳聚糖[β-1→4）-2-氨基-2脱氧-D-葡萄糖]是目前发现的生物界唯一存在的碱性氨基多糖,具有无毒、可生物降解、良好的成膜性和生物相容性,近年来已在水处理、医药、食品、化妆品、农业等领域显示了其独特的应用用价值。但壳聚糖只溶于酸,在很大程度上限制了它的推广应用。通过降解     

N-羧丙酰壳聚糖钠增强改性壳聚糖棒材

采用原位沉析法制备N-羧丙酰壳聚糖钠增强改性的三维壳聚糖复合棒材, 并用傅里叶变换红外(FTIR)光谱、X射线衍射(XRD)、热重(TG)分析、扫描电镜(SEM)以及力学性能测试等方法研究复合棒材结构与性能之间的关系. FTIR分析表明, 壳聚糖分子中的氨基官能团和乙酰氨基官能团均与N-羧丙酰壳聚糖钠分子中的羧酸盐官能团发生强烈的静电相互作用. 加入N-羧丙酰壳聚糖钠后: 两种分子间产生强烈的静电相互作用, 限制了大分子链的运动, 使得大分子链趋于刚性, 同时复合棒材的层状叠加结构变得更加紧密, 提高了复合棒材的热稳定性与力学性能; 大分子链的刚性增强, 限制了分子链排入晶格, 从而降低了壳聚糖的结晶度. 当复合棒材中含有15% (w)的N-羧丙酰壳聚糖钠时, 其弯曲强度和弯曲模量可达156.0 MPa、5.3 GPa, 与纯壳聚糖棒材相比, 分别提高了68.8%、29.3%.因此, N-羧丙酰壳聚糖钠可有效地增强改性三维壳聚糖棒材, 该三维复合物棒材有望用作骨折内固定材料.     

Study on the morphology, crystalline structure and thermal properties of yam starch acetates with different degrees of substitution

This study was carried out to understand and establish the changes in physicochemical properties of starch extracted from Chinese yam (Dioscorea opposita Thunb.) after acetylation. Yam starch acetates with different degrees of substitution (DS) were prepared by the reaction of yam starch with glacial acetic acid/acetic anhydride using sulfuric acid as the catalyst. Their formation was confirmed by the presence of the carbonyl signal around 1750 cm-1 in the Fourier transform infrared (FT-IR) spectra. The thermal behavior of the native starch and starch acetate were investigated using thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC). The results reveal that the starch acetates are more thermally stable than the native starch. The starch esters showed 50% weight loss at tem- peratures from 328℃ to 372 ℃ , while the native starch underwent 50% weight loss at 325℃ . The glass transition temperature (Tg) of the starch decreased from 273℃ to 226℃. The X-ray diffraction (XRD) patterns could be classified as typical of the C-type for yam starch. X-ray diffraction also showed the loss of the ordered C-type starch crystalline structure and the degree of crystallinity of starch de- creased from 36.10% to 10.96% with the increasing DS. The scanning electron microscopy (SEM) sug- gested that the most of the starch granules disintegrated with many visible fragments with the in- creasing DS.     

Study on the morphology, crystalline structure and thermal properties of yellow ginger starch acetates with different degrees of substitution

Yellow ginger starch acetates with different degrees of substitution (DS) were prepared by reacting native starch with glacial acetic acid/acetic anhydride using sulfuric acid as catalyst. X-ray diffraction (XRD) of acetylated starch revealed that the crystal structure of native starch was disappeared and new crystalline regions were formed. Their formation was confirmed by the presence of the carbonyl signal around 1750 cm⁻¹, as well as the reduced hydroxyl groups, in the Fourier transform infrared spectroscopy (FT-IR). The scanning electron microscopy (SEM) suggested most of the starch granules disintegrated with many visible fragments along with the increasing DS. The thermal behavior of the native starch and starch acetate were investigated using thermogravimetric analysis (TGA) and differential thermal analysis (DTA), it was observed that the thermal stability of acetylated starch depends on the degree of substitution. Thermal stability of high DS acetylated starch is much better than that of the original starch when DS reached to 2.67.     

Comparative Study on the Structural and Physicochemical Properties of Flour and Starch from Dioscorea opposita Thunb

The objective of this work was to investigate and compare the structural and physicochemical properties of Dioscorea opposita Thunb. flour(DF), starch(DS) and purified starch(PDS). DS and PDS showed higher total starch and amylose content as compared to DF. Starch granules of DF were oval shape with rough surface while DS and PDS were relatively smooth by SEM. According to XRD measurements, FT-IR spectroscopy and 13 C CP/MAS NMR spectroscopy, all samples displayed C-type crystalline pattern, and PDS displayed the highest relative crystallinity and short-range order structure. However, DF contained the greatest content of the amorphous-phase. DF displayed the absorption peaks at 1730 and 1560 cm~(-1) related to the characteristic groups of lipid and protein using FT-IR spectroscopy. Furthermore, DF exhibited significantly higher pasting temperature while DS displayed the great peak and breakdown viscosity, as well as PDS had the highest setback and final viscosity, presumably due to the chemical composition and structural differences. DF exhibited the highest gelatinization temperature whereas PDS displayed the greatest gelatinization enthalpy. The pasting and gelatinization properties of flour and starch might be related to the relative crystallinity, short-range order structure or the interactions between starch and its associated compounds. The results allow the improvement in the manufacture of Dioscorea opposita Thunb. flour and starch with desirable pasting and gelatinization properties.     

高直链淀粉乙酸酯的均相合成及其静电纺丝

离子液体1-烯丙基-3-甲基咪唑氯盐(amimCl)可以有效地溶解高直链淀粉.以amimCl为均相反应介质,在无外加催化剂的存在下一步合成了取代度范围较宽的高直链淀粉乙酸酯.考察了反应时间和酰化试剂用量对酰化程度的影响.不同取代度的酰化淀粉在水、丙酮和DMAc等溶剂中表现出不同的溶解性.进一步对高直链淀粉乙酸酯溶液进行静电纺丝,制备出了由直径在数十至数百纳米、表面光滑、连续的纳米纤维组成的超细纤维多孔膜.     

淀粉乙酸酯的阴离子接枝己内酯聚合研究

将淀粉在二甲基甲酰胺、吡啶存在下 ,以乙酸酐进行部分乙酰化 ,制备取代度为 0 7～ 1 9的淀粉乙酸酯 (St Ac) .以萘钠与淀粉乙酸酯中残余的羟基反应 ,将羟基转化为醇盐 (ONa) ,引发己内酯进行阴离子开环接枝聚合 ,合成了淀粉 聚己内酯接枝共聚物 (St g PCL) .采用凝胶渗透色谱法 (GPC)研究了接枝前后聚合物分子量的变化情况 ,并以接枝率、单体转化率对接枝反应进行了表征 .研究了接枝条件如温度、溶剂、引发剂和单体的用量对接枝率及单体转化率的影响 .研究发现随着反应温度升高 ,接枝率、单体转化率呈S曲线变化 ,单体浓度、引发剂浓度的增大有利于接枝反应的进行 .     

The synthesis conditions, characterizations and thermal degradation studies of an etherified starch from an unconventional source

Starch isolated from an under-utilized legume plant (pigeon pea) was carboxymethylated. Influences of reaction parameters were investigated on the degree of substitution (DS) and the reaction efficiency (RE). Studies showed that optimal DS of 1.12 could be reached at reaction efficiency of 80.6% in isopropanol-water reaction medium (40 °C, 3 h). Scanning electron microscopy showed that after carboxymethylation, the granular appearance of the native starch was distorted. Wide-angle X-ray diffractometry revealed that crystallinity was reduced significantly after carboxymethylation. The infrared spectra revealed new bands in the carboxymethyl starch at ν = 1600, 1426 and 1324 cm⁻¹ which were attributed to carbonyl functional groups vibration, -CH₂ scissoring and OH bending vibration, respectively. Broad-band ¹³C NMR of carboxymethyl starch showed an intense peak at δ = 180.3 ppm which was assigned to carbonyl carbon on the carboxymethyl substituent on the AGU (Anhydroglucose Unit). DEPT (Distortionless Enhancement by Polarization Transfer) 135 NMR showed negative signals which correspond to methylene carbons on the AGU. Differential Scanning Calorimetry (DSC) suggests loss of crystallinity after carboxymethylation. Thermogravimetry (TG), Derivative Thermogravimetry (DTG) and Differential Thermal Analysis (DTA) show that thermal stability improved after carboxymethylation. The study provides information on the preparation and characterization of a biomaterial from a new source which could be used alone or in the preparation of other functional polymers for diverse polymer applications.     

Morphology,Mechanical, and Water Barrier Properties of Carboxymethyl Rice Starch Films: Sodium Hydroxide Effect

Carboxymethyl rice starch films were prepared from carboxymethyl rice starch (CMSr) treated with sodium hydroxide (NaOH) at 10–50% w/v. The objective of this research was to determine the effect of NaOH concentrations on morphology, mechanical properties, and water barrier properties of the CMSr films. The degree of substitution (DS) and morphology of native rice starch and CMSr powders were examined. Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), and differential scanning calorimetry (DSC) were used to investigate the chemical structure, crystallinity, and thermal properties of the CMSr films. As the NaOH concentrations increased, the DS of CMSr powders increased, which affected the morphology of CMSr powders; a polyhedral shape of the native rice starch was deformed. In addition, the increase in NaOH concentrations of the synthesis of CMSr resulted in an increase in water solubility, elongation at break, and water vapor permeability (WVP) of CMSr films. On the other hand, the water contact angle, melting temperature, and the tensile strength of the CMSr films decreased with increasing NaOH concentrations. However, the tensile strength of the CMSr films was relatively low. Therefore, such a property needs to be improved and the application of the developed films should be investigated in the future work.     

Preparation of LDPE-acetylated/butyrylated starch blend blow films and characterization

Development of modified plastics has been studied through the LDPE-acylated starch blend films to examine the effect of different acyl groups and degrees of substitution(DS) on properties of films.Corn starch was modified with acetyl and butyryl groups and films were prepared by blending acylated starch with low density polyethylene(LDPE).Systematic studies were done to observe the effect of acyl groups,DS and starch concentration on the properties and biodegradability of the blend films.It was observed that blend films containing 5% acetylated and butyrylated starches of high DS(2.5,1.7) maintained 75% and 83% of tensile strength of LDPE films.Thermal analysis results indicated that acetylated and butyrylated starch blend films decomposed at 370 °C and 389 °C which were higher than the decomposition temperature of native starch film(349 °C).Scanning electron micrographs of blend films containing high DS acylated starch showed well dispersed starch particles due to improvement in dispersion between starch and LDPE.Water absorption capacity of high DS acetylated and butyrylated starch blend films(4.18% and 3.76%,respectively) was lower than that of native starch films(5%).This study has an advantage because of blown films prepared can be integrated with the present manufacturing systems without any other requirement.     

1‐allyloxy‐2‐hydroxy‐propyl‐starch: Synthesis and characterization

New reactive unsaturated starch derivatives, 1‐allyloxy‐2‐hydroxy‐propyl‐starches (AHP‐starches), were synthesized by the reaction of waxy maize starch (WMS) and amylose‐enriched maize starch (AEMS) with allyl glycidyl ether in a heterogeneous alkaline suspension containing NaOH and Na₂SO₄. The degree of substitution (DS) was determined by ¹H NMR spectroscopy, and a DS of 0.20 ± 0.01 was found for both AHP‐WMS and AHP‐AEMS, respectively. The AHP derivatives of WMS and AEMS were further characterized with ¹H and ¹³C NMR. It was shown that the AHP substitution was located on the C‐6 hydroxyl group of the glucose residues in the starch. The substitution pattern of the AHP groups along the polymer chain was randomly clustered, as determined by enzymatic digestion using pullulanase, α‐amylase, and amyloglucosidase, followed by matrix‐assisted laser desorption/ionization time‐of‐flight mass spectrometry analysis of the digestion products. With X‐ray diffraction and scanning electron microscopy, no changes in the granular morphology and crystallinity between the unmodified starches and AHP‐starches were detected. © 2007 Wiley Periodicals, Inc. J Polym Sci Part A: Polym Chem 45: 2734–2744, 2007     

草酸淀粉酯制备及其性能研究

本文以草酸和玉米淀粉为原料,通过改变原料的摩尔比反应制备了不同取代度(0.1到0.9)的草酸淀粉酯,采用滴定法测定产物的取代度,利用红外光谱和核磁共振表征产物(取代度为0.41)的化学结构,产物中含有羰基的结果表明成功制备了草酸淀粉酯.详细考察了草酸淀粉酯的物理化学性质,利用粘度测定、热重分析、广角X衍射(WXRD)以及湿度吸收等研究不同取代度的草酸淀粉酯的分子量、热稳定性,结晶形态以及吸水性能.结果说明,与玉米淀粉相比,草酸淀粉酯的吸水率随着取代度的提高而增加,其分子量、热稳定性以及结晶性能则呈下降趋势.