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以甘露低聚糖与氯化铜为原料制备了甘露低聚糖铜(Ⅱ)配合物。以甘露低聚糖铜(Ⅱ)配合物中铜离子的含量为考察指标,通过正交实验,考查了反应时间、pH值、反应温度等因素对产物的影响,运用紫外光谱(UV)和红外光谱(IR)对产物进行了表征。结果表明:反应时间为108 min、温度为54℃、pH为6.4、0.1 mol/L的氯化铜加入量为21 mL时,产物的得率最高,甘露低聚糖与铜离子发生结合的部位在羟基上。
Mannan oligosaccharide copper (Ⅱ) complex was prepared from mannan oligosaccharide and cupric chloride. The effects of reaction time, pH, reaction temperature and other factors on the product were investigated by orthogonal experiments using the content of copper ion in the mannan oligosaccharide copper (Ⅱ) complex. The effects of ultraviolet spectroscopy (UV) and infrared The product was characterized by spectroscopy (IR). The results showed that when the reaction time was 108 min, the temperature was 54 ℃, the pH was 6.4 and the amount of copper chloride added was 21 mL with 0.1 mol / L, the yield of the product was the highest. The binding sites of mannooligosaccharides and copper ions On the hydroxyl.