N-琥珀酰壳聚糖制备及理化特性研究

Study on Synthesis and properties of N-succinyl-chitosan

摘要:

对N-琥珀酰壳聚糖制备及理化特性进行研究。结果表明：醋酸浓度、甲醇浓度和酸酐/氨基摩尔比可影响其取代度，当甲醇浓度80%、醋酸浓度5%、酸酐/氨基摩尔比为4时，得到的N-琥珀酰壳聚糖取代度较高。同时，取代度的高低可影响N-琥珀酰壳聚糖的溶解性和凝胶性。

Abstract:

The synthesis of N-succinyl-chitosan and properties were studied. Results showed that the concentration of methanol and acetic acid and the molar ratio of anhydride to amino group affected the degree of N-succinylation. To prepare N- succinyl-chitosan, the optimal MeOH concentration, AcOH concentration and the range of mole ratio of anhydride to amino group were 80 %, 5 % and 4, respectively. It was also found that the degree of N-succinylation had effect on both the solubility and gelation of N-succinyl-chitosan.