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| | | | | | 第 | | 筆

詳目顯示區塊

第 6 筆
| (以作者名查詢海洋大學圖書館館藏系統)
| (以作者名查詢全國圖書書目資訊網)
| (以作者名查詢全國博碩士系統)
論文名稱: | 新洋菜寡醣之硫酸基含量提升對抗氧化與抗凝血活性之影響
| Effect of Neoagarooligosaccharides with Increased Sulfate Content on Antioxidative and Anticoagulant Activities
研究生: | 傅子恒 Tze-Heng Fu
指導教授: | 潘崇良 博士 Chorng-Liang Pan
學位類別: | 碩士
學校名稱: | 國立臺灣海洋大學
系所名稱: | 食品科學系
學號: | T96420010
畢業學年度: | 97
語文別: | 中文
關鍵字: | 新洋菜寡醣 Neoagarooligosaccharides
| 抗凝血活性 Anticoagulant Activities
全文影像連結: | | (本論文20120730對校內公開)
| 論文全文(pdf)

論文頁數: | 115
摘要: | 本研究利用氯磺酸-吡啶法 (chlorsulfonic acid-pyridine method) 與氯磺酸-二甲基甲醯胺法 (chlorsulfonic acid- N,N-dimethylformamide method)，提升新洋菜寡醣 (neoagarooligosaccharide, NAOS) 之硫酸基含量，並比較其抗氧化及抗凝血活性之變化。實驗結果顯示氯磺酸-二甲基甲醯胺法以及氯磺酸-吡啶法在不同反應時間點寡醣的產率及硫酸基含量的改變，在4 hr 、25oC時達到最適條件 (SO42- 提升至858-866 g/mL)；而硫酸化後會造成總醣量的減少，在分子質量 < 1 kDa、1-3 kDa 及 3-5 kDa 的寡醣區分物中總醣量從 0.54、0.67 及 0.98 mg/mL 改變為氯磺酸-二甲基甲醯胺法的 0.24、0.33 及 0.62 mg/mL 以及氯磺酸-吡啶法的0.06、0.11 及 0.06 mg/mL； pH 值也從7.59、7.60 及7.79 改變為氯磺酸-二甲基甲醯胺法的7.67、7.82 及 7.95 以及氯磺酸-吡啶法的 5.96、5.64 及 5.50。在寡醣硫酸化前後的抗氧化活性的變化觀察中，可見到硫酸化後總多酚含量不但未增加且有減少的趨勢；DPPH自由基清除率變化觀察中，分子質量 3-5 kDa 之寡醣混合物以氯磺酸-二甲基甲醯胺法硫酸化後清除率從 11.14% 提升至 26.01%，可能原因為在硫酸化後 pH 增加所造成；在螯合亞鐵離子效應的測定上各組呈現減少的情況，甚至有負向的變化而無法測出，原因可能與硫酸化過程中化學藥品的殘留有關。抗凝血活性的實驗中兔血漿的實驗結果所測得的活化部分凝血活酶時間 (activated partial thromboplastin time, APTT) 有隨硫酸化後 < 1 kDa、1-3 kDa 及 3-5 kDa 的寡醣混合物濃度上升而延長的趨勢 (氯磺酸-二甲基甲醯胺法可最高可延長至 187 秒；氯磺酸-吡啶法最高可延長至 220 秒)，平均OD660nm吸光值並不會有隨濃度變化而變化的趨勢。凝血酶原時間 (prothrombin time, PT) 實驗的結果如所示與空白組相比並無明顯的抗凝血效果。此外數據顯示本次實驗所得到的寡醣混合物及硫酸化後的寡醣混合物對人血漿APTT 及 PT 延遲的改變並無明顯的
| xiii
| 抗凝血效果。由HPLC 圖譜顯示硫酸化前的三個不同的波峰變為兩個甚至合併為一個分子量較大的波峰，推測減少的波峰為因硫酸化而將寡醣所水解造成，而由於接上較多的硫酸基，因此得到一個分子量較大的寡醣。從 FT-IR 圖譜發現波長 1100-1200 cm-1 處的收波峰訊號有明顯增強的反應，推測為硫酸基增加所造成的結果。經由兩種硫酸化所得到的寡醣混合物乾燥粉末中可將硫酸基的含量大約二倍的提升，然而抗凝血及抗氧化活性的測試結果並無相對應的提升。
| In this research, chlorsulfonic acid-pyridine method and chlorsulfonic acid-N,N-dimethylformamide method analysed to increase sulfate contents of neoagarooligosaccharide (NAOS), then compared the effects of their antioxidative and anticoagulant activities. The result showed that by these two oversulfation methods with different reacting times and temperatures, the sulfate contents and productivity reach the highest promotion at 25oC for 4 hr (SO42- increasing to 858-866 g/mL). However, oversulfation decreased the total sugar content, to oligosaccharides hydrolysate fraction with molecular mass < 1 kDa, 1-3 kDa, and 3-5 kDa, the total sugar content were 0.54, 0.67, and 0.98 mg/mL, respectively, changing to 0.24, 0.33, and 0.62 mg/mL in chlorsulfonic acid- N,N-dimethylformamide method and 0.06, 0.11, and 0.06 mg/mL in chlorsulfonic acid-pyridine method. Also, the pH changed from 7.59, 7.60, and 7.79 to 7.67, 7.82, and 7.95 in chlorsulfonic acid- N,N-dimethylformamide method and to 5.96, 5.64, and 5.50 in chlorsulfonic acid-pyridine method respectively. In the evalution of the antioxidation effect of oligosaccharide and sulfated oligosaccharide, the total phenolic content did not increase but tended to reduce. In the observation of scavenging DPPH free radical, the clearance rate of Gracilaria oligosaccharides mixture with molecular mass 3-5 kDa in chlorsulfonic acid- N,N- dimethylformamide method promoted from 11.14% to 26.01%, and the increased pH after sulfation was the possible reason to explain. Each group presented reduced chelating effect by assaying the ability of chelating on Fe (II) ion, and even had negative change which was undetectable; the reason was possibly related to the chemical remains during sulfating process. In the experiment of anticoagulant activities of rabbit plasma, activated partial
| xv
| thromboplastin time (APTT) analysis with sulfated oligosaccharides mixture whose molecular mass are < 1 kDa, 1-3 kDa, and 3-5 kDa were examined. There was a tendency for APTT prolongation to oligosaccharides concentration increase (in chlorsulfonic acid-N,N-dimethylformamide method, APTT delayed to 187 sec; in chlorsulfonic acid-pyridine method, APTT delayed to 220 sec), but the mean OD660nm value did not change with the concentration. The anticoagulant activities of rabbit plasma in prothrombin time (PT) analysis were examined, but no obvious effect was found when compared to blank group. Besides, data revealed that neither sulfated oligosaccharides nor non-sulfated oligosaccharides had obvious anticoagulant effects to human plasma. HPLC chromatogram showed that three different picks combined into two or even one pick with bigger molecular mass, and the reason was possibly related to the hydrolysis effect of these two oversulfation methods and to the higher degree of sulfation. FTIR chromatograms showed there was obvious signal enhancement in wave numbers 1100-1200 cm-1 resulted from the higher increase of sulfate contents. These two oversulfation methods increased sulfate contents approximately two times of promotion, but the effects on antioxidative and anticoagulant activities were not obvious from these studies.
論文目次: | 目錄 ··················································································· i
| 表目錄 ··············································································· v
| 圖目錄 ················································································ vi
| 附錄目錄 ············································································· xi
| 中文摘要 ············································································ xii
| 英文摘要 ··········································································· xiv
| 壹、前言 ·············································································· 1
| 貳、文獻整理 ········································································ 3
| 一、硫酸化多醣及寡醣對生理活性的影響·································· 3
| 二、高度硫酸化 (oversulfation) 的方法 ····································· 5
| 三、洋菜的構造與特性 ························································· 6
| 四、凝血機制 ····································································· 7
| 4-1. 內在途徑 ······························································ 8
| 4-2. 外在途徑 ······························································ 9
| 4-3. 凝血作用的測試 ····················································· 9
| 4-4. 硫酸化多醣及寡醣對凝血的影響 ······························ 10
| 五、龍鬚菜簡介 ································································ 10
| 5-1. 龍鬚菜之來源與利用 ············································· 10
| 5-2. 龍鬚菜之成分與營養價值 ······································· 11
| 六、龍鬚菜寡醣組成成分鑑定 ·············································· 12
| 6-1. 高效能液相層析法 (High-performance
| liquid chromatogra- phy, HPLC) ································· 12
| 6-2. 傅立葉轉換紅外線光譜分析法 (Fourier Transform
| Infrared Spectroscopy, FT-IR) ···································· 12
| 七、龍鬚菜寡醣分離純化及相關生理活性之探討 ······················· 15
| 參、實驗設計 ······································································ 17
| ii
| 肆、實驗材料 ······································································ 18
| 一、藻類原料 ··································································· 18
| 二、實驗菌株 ··································································· 18
| 三、培養基 ······································································ 18
| 四、試驗藥品 ··································································· 18
| 4-1. 藥品 ·································································· 18
| 4-2. DNS 溶液 ··························································· 20
| 五、儀器設備 ··································································· 20
| 伍、實驗方法 ······································································ 22
| 一、龍鬚菜之一般成分分析 ················································· 22
| 1-1. 水分含量 ···························································· 22
| 1-2. 灰分含量 ···························································· 22
| 1-3. 粗蛋白含量 ························································· 22
| 1-4. 粗脂肪含量 ························································· 23
| 1-5. 總醣量測定 ························································· 23
| 1-6. 還原醣含量測定 ··················································· 23
| 1-7. 硫酸酯含量測定 ··················································· 23
| 二、菌株之保存與活化 ······················································· 24
| 2-1. 產洋菜酶海洋菌株之保存 ······································· 24
| 2-2. 產洋菜酶海洋菌株之活化 ······································· 24
| 三、Agarase 粗酵素液之生產 ··············································· 25
| 四、洋菜酶活性測定 ·························································· 26
| 4-1. 洋菜酶反應基質配置方法 ······································· 26
| 4-2. 測定方法 ···························································· 27
| 4-3. 洋菜酶活性單位定義 ············································· 27
| 五、龍鬚菜熱水多醣萃取液之製備 ········································ 27
| 六、龍鬚菜寡醣水解液的生產及分離鑑定································ 27
| iii
| 6-1. 龍鬚菜寡醣水解液的生產 ······································· 27
| 6-2. HPLC 高效能液相層析法 ······································· 28
| 6-3. 硫酸酯含量測定 ··················································· 28
| 6-4. 傅立葉轉換紅外線光譜 (Fourier Transform
| Infrared Spectroscopy, FT-IR) ···································· 28
| 七、龍鬚菜寡醣的硫酸化 ···················································· 28
| 7-1. 氯磺酸-二甲基甲醯胺法 ········································· 28
| 7-2. 氯磺酸-吡啶法 ····················································· 29
| 八、硫酸化之龍鬚菜寡醣之成分分析 ····································· 29
| 8-1. 硫酸酯含量測定 ··················································· 29
| 8-2. HPLC 高效能液相層析法 ······································· 29
| 8-3. 傅立葉轉換紅外線光譜 (Fourier Transform Infrared Spectroscopy, FT-IR) ·············································· 29
| 九、龍鬚菜寡醣水解物及硫酸化之龍鬚菜寡醣抗氧化性 ·············· 30
| 9-1. α, α-diphenyl-β-picrylhydrazyl (DDPH) 自由基
| 清除能力測定 ······················································ 30
| 9-2. 亞鐵離子螯合能力測定 ·········································· 30
| 9-3. 總酚量測定 ························································· 30
| 十、龍鬚菜寡醣水解物及硫酸化之龍鬚菜寡醣抗凝血活性分析 ····· 31
| 10-1. 凝血酶原時間 (PT) ··············································· 31
| 10-2. 活化部分凝血活酶時間試驗 (APTT) ························· 31
| 10-3. 統計分析 ···························································· 31
| 陸、結果與討論 ··································································· 32
| 一、龍鬚菜一般成分分析 ···················································· 32
| 二、龍鬚菜寡醣混合物經硫酸化後不同時間點產量及硫酸基
| 含量的改變 ································································ 32
| 三、兩種硫酸化於 4oC、25oC 及 80oC下反應後硫酸基含量
| iv
| 的改變 ······································································ 34
| 四、龍鬚菜寡醣混合物經硫酸化後pH、總醣量、還原醣量、
| 硫酸基含量影響 ·························································· 35
| 五、龍鬚菜寡醣混合物經硫酸化後抗氧化活性的影響 ················· 36
| 六、硫酸化對抗凝血活性的影響 ··········································· 38
| 七、硫酸化前後之高效能液相層析圖 (High-performance liquid chromatography, HPLC) ················································ 45
| 八、龍鬚菜寡醣混合物混合物之傅立葉紅外光光譜圖 ················· 46
| 柒、結論 ············································································ 48
| 捌、參考文獻 ······································································ 49
| v
| 表目錄
| 表1、 龍鬚菜之一般成分分析 ················································· 54
| 表2、 以氯磺酸-二甲基甲醯胺法硫酸化在不同時間的產量 (g)變化 (a) < 1 kDa, (b) 1-3 kDa, and (c) 3-5 kDa ··················· 55
| 表3、 以氯磺酸-吡啶法硫酸化在不同時間的產量 (g) 變化
| (a) < 1 kDa, (b) 1-3 kDa, and (c) 3-5 kDa ···························· 56
| 表4、 1% (w/v) 龍鬚菜寡醣水解區分液在 4oC、25oC 及 80oC 下以磺酸-二甲基甲醯胺法、氯磺酸-吡啶法硫酸化後比較硫酸基含量的變化 ········································ 57
| 表5、 1% (w/v) 龍鬚菜寡醣水解區分液以氯磺酸-二甲基甲醯胺法、氯磺酸-吡啶法硫酸化後比較前後 pH、總
| 醣量、還原醣量、及硫酸基含量 ····································· 58
| 表6、 1% (w/v) 龍鬚菜寡醣水解區分液以氯磺酸-二甲基甲醯胺法、氯磺酸-吡啶法硫酸化後比較前後總酚含量、對 DPPH 自由基之清除效應、及對亞鐵離子螯合效應之變化 ··································································· 59
| 表7、 龍鬚菜寡醣分子質量 < 1 kDa、1-3 kDa、與 3-5 kDa 之寡醣混合物以氯磺酸-二甲基甲醯胺法提升硫酸基含量後測量 5、20與 40 mg/mL對 DPPH 自由基之清除效應及亞鐵離子螯合效應之變化 ································ 60
| 表8、 龍鬚菜寡醣分子質量 < 1 kDa、1-3 kDa、與 3-5 kDa 之寡醣混合物以氯磺酸-吡啶法提升硫酸基含量後測量5、20與40 mg/mL 對 DPPH 自由基之清除效應及亞鐵離子螯合效應之變化 ··········································· 61
| vi
| 圖目錄
| 圖 1、以氯磺酸-二甲基甲醯胺法硫酸化在不同時間的硫酸
| 基含量 (%) 變化 (a) < 1 kDa, (b) 1-3 kDa, and
| (c) 3-5 kDa ·································································· 62
| 圖 2、以氯磺酸-吡啶法硫酸化在不同時間的硫酸基含量 (%) 變化 (a) < 1 kDa, (b) 1-3 kDa, and (c) 3-5 kDa ······················ 63
| 圖 3、龍鬚菜寡醣分子質量 < 1 kDa 之混合物以氯磺酸-吡
| 啶法與氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之兔血漿活化部分凝血活酶時間變化圖 ···················· 64
| 圖 4、龍鬚菜寡醣分子質量 1-3 kDa 之混合物以氯磺酸-吡啶法與氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之兔血漿活化部分凝血活酶時間變化圖···················· 65
| 圖 5、龍鬚菜寡醣分子質量 3-5 kDa 之混合物以氯磺酸-吡啶法與氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之兔血漿活化部分凝血活酶時間變化圖···················· 66
| 圖 6、龍鬚菜寡醣分子質量 < 1 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之兔血漿活化部分凝血活酶時間變化圖 ········································ 67
| 圖 7、龍鬚菜寡醣分子質量 1-3 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之兔血漿活化部分凝血活酶時間變化圖 ········································ 68
| 圖 8、龍鬚菜寡醣分子質量 3-5 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之兔血漿活化部分凝血活酶時間變化圖 ········································ 69
| 圖 9、龍鬚菜寡醣分子質量 < 1 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之兔血漿活化部分凝血活酶時間變化圖 ···················································· 70
| vii
| 圖10、 龍鬚菜寡醣分子質量 1-3 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之兔血漿活化部分凝血活酶時間變化圖 ················································ 71
| 圖11、 龍鬚菜寡醣分子質量 3-5 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之兔血漿活化部分凝血活酶時間變化圖 ················································ 72
| 圖12、龍鬚菜寡醣分子質量 < 1 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之兔血
| 漿凝血酶原時間變化圖 ················································ 73
| 圖13、 龍鬚菜寡醣分子質量 1-3 kDa 之混合物以氯磺酸-
| 二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之兔血漿凝血酶原時間變化圖 ················································ 74
| 圖14、龍鬚菜寡醣分子質量 3-5 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之兔血漿凝血酶原時間變化圖 ················································ 75
| 圖15、龍鬚菜寡醣分子質量 < 1 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之兔血漿凝血酶原時間變化圖 ···························································· 76
| 圖16、龍鬚菜寡醣分子質量 1-3 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之兔血漿凝血酶原時間變化圖 ···························································· 77
| 圖17、龍鬚菜寡醣分子質量 3-5 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之兔血漿凝血酶原時間變化圖 ···························································· 78
| 圖18、龍鬚菜寡醣分子質量 < 1 kDa 之混合物以氯磺酸-吡啶法與氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ············ 79
| viii
| 圖19、龍鬚菜寡醣分子質量 1-3 kDa 之混合物以氯磺酸-吡啶法與氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ············ 80
| 圖20、龍鬚菜寡醣分子質量 3-5 kDa 之混合物以氯磺酸-吡啶法與氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ············ 81
| 圖21、龍鬚菜寡醣分子質量 < 1 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ···································· 82
| 圖22、龍鬚菜寡醣分子質量 1-3 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ···································· 83
| 圖23、龍鬚菜寡醣分子質量 3-5 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ···································· 84
| 圖24、龍鬚菜寡醣分子質量 < 1 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ················································ 85
| 圖25、龍鬚菜寡醣分子質量 1-3 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ················································ 86
| 圖26、龍鬚菜寡醣分子質量 3-5 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ················································ 87
| 圖27、龍鬚菜寡醣分子質量 < 1 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之人血漿凝血酶原時間變化圖 ················································ 88
| ix
| 圖28、龍鬚菜寡醣分子質量 1-3 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之人血漿凝血酶原時間變化圖 ················································ 89
| 圖29、龍鬚菜寡醣分子質量 3-5 kDa 之混合物以氯磺酸-二甲基甲醯胺法硫酸化提升寡醣硫酸基含量之人血漿凝血酶原時間變化圖 ················································ 90
| 圖30、龍鬚菜寡醣分子質量 < 1 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ················································ 91
| 圖31、龍鬚菜寡醣分子質量 1-3 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ················································ 92
| 圖32、龍鬚菜寡醣分子質量 3-5 kDa 之混合物以氯磺酸-吡啶法硫酸化提升寡醣硫酸基含量之人血漿活化部分凝血活酶時間變化圖 ················································ 93
| 圖33、 龍鬚菜寡醣分子質量為 (a) < 1 kDa、(b) 1-3 kDa、
| 與 (c) 3-5 kDa之高效能液相層析圖 ································ 94
| 圖34、 龍鬚菜寡醣分子質量為 (a) < 1 kDa、(b) 1-3 kDa、
| 與 (c) 3-5 kDa 之寡醣混合物以氯磺酸-二甲基甲醯胺法提升硫酸基含量後之高效能液相層析圖 ····················· 95
| 圖35、 龍鬚菜寡醣分子質量為 (a) < 1 kDa、(b) 1-3 kDa、與
| (c) 3-5 kDa 之寡醣混合物經氯磺酸-吡啶法提升硫酸基含量後之高效能液相層析圖 ···································· 96
| 圖36、龍鬚菜寡醣分子質量為 (a) < 1 kDa、(b) 1-3 kDa、與
| (c) 3-5kDa之高效能液相層析圖 ····································· 97
| 圖37、龍鬚菜寡醣分子質量為 (a) < 1 kDa、(b) 1-3 kDa、與
| (c) 3-5 kDa 之寡醣混合物以氯磺酸-二甲基甲醯胺
| x
| 法提升硫酸基含量後之高效能液相層析圖 ························ 98
| 圖38、龍鬚菜寡醣分子質量為 (a) < 1 kDa、(b) 1-3 kDa、與
| (c) 3-5 kDa 之寡醣混合物經氯磺酸-吡啶法提升硫酸基含量後之高效能液相層析圖 ···································· 99
| 圖39、 龍鬚菜寡醣分子質量 < 1 kDa 之傅立葉紅外光
| 光譜圖 ···································································· 100
| 圖40、 龍鬚菜寡醣分子質量 1-3 kDa 之傅立葉紅外光
| 光譜圖 ···································································· 101
| 圖41、 龍鬚菜寡醣分子質量 3-5 kDa 之傅立葉紅外光
| 光譜圖 ···································································· 102
| 圖42、 龍鬚菜寡醣分子質量 < 1 kDa 並以氯磺酸-二甲基甲醯胺法硫酸化之傅立葉紅外光光譜圖 ····························· 103
| 圖43、 龍鬚菜寡醣分子質量 1-3 kDa並以氯磺酸-二甲基甲醯胺法硫酸化之傅立葉紅外光光譜圖 ····························· 104
| 圖44、 龍鬚菜寡醣分子質量 3-5 kDa並以氯磺酸-二甲基甲醯胺法硫酸化之傅立葉紅外光光譜圖 ····························· 105
| 圖45、 龍鬚菜寡醣分子質量 < 1 kDa 並以氯磺酸-吡啶法硫酸化之傅立葉紅外光光譜圖 ········································· 106
| 圖46、 龍鬚菜寡醣分子質量 1-3 kDa並以氯磺酸-吡啶法硫酸化之傅立葉紅外光光譜圖 ········································· 107
| 圖47、 龍鬚菜寡醣分子質量 3-5 kDa並以氯磺酸-吡啶法硫酸化之傅立葉紅外光光譜圖 ········································· 108
| xi
| 附 錄 目 錄
| 附錄一、Agarose 的基本構造及洋菜酶作用位置 ························· 109
| 附錄二、凝血機制圖 ···························································· 110
| 附錄三、電磁波光譜表 ························································· 111
| 附錄四、常見化學鍵振動頻率及強度 ······································· 112
| 附錄五、總醣量標準曲線 ······················································ 113
| 附錄六、還原醣量標準曲線 ··················································· 114
| 附錄七、硫酸基含量標準曲線 ················································ 115
| xii
|
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2010 年 3 月 8 日 22:53