【作者】 吴晓慧；

【导师】 吴国荣；

【作者基本信息】 南京师范大学 ， 植物学， 2004， 硕士

【摘要】 本文主要对丹皮酚磺化、理化性质及生物学活性三部分内容进行了研究。在磺化工艺方面主要探讨了浓硫酸、发烟硫酸混合反应法合成丹皮酚磺酸钠的适宜条件，选择试剂比例、反应温度和反应时间三个因素，应用三因素三水平正交设计。实验结果表明，浓硫酸和发烟硫酸的比例1.25：1，反应温度70℃，反应时间为45min有利于提高丹皮酚磺酸钠的产量。在理化性质方面，采用高效液相色谱（HPLC）及薄层层析（TLC）测定比较了丹皮酚磺酸钠的纯度，通过紫外吸收光谱（UV）、红外吸收光谱（IR）、核磁共振（NMR）等方法对丹皮酚磺酸钠的化学结构进行了鉴定。实验结果显示，丹皮酚磺酸钠的纯度为99.4804％，化学结构为2-甲氧基-4羟基-5-乙酰基苯磺酸钠。在生物学活性方面，检测了丹皮酚及丹皮酚磺酸钠对植物病原菌的抑制作用，测定了其清除超氧阴离子自由基（O₂^-）、羟自由基（·OH）的活性及对过氧化氢（H₂O₂）和紫外线（UV）诱导红细胞溶血的影响，并用丹皮酚磺酸钠对樱桃番茄进行了保鲜研究，测定贮藏期间番茄的维生素C含量、糖度、酸度、失重率、膜透性、可溶性蛋白含量、超氧化物歧化物（SOD）及过氧化物（POD）活性等。实验结果表明，丹皮酚及丹皮酚磺酸钠对稻细条斑病菌（RS105）、青枯病菌、苹果斑枯病菌及玉米纹枯病菌有较强的抑制作用，并对玉米苗期纹枯病显示出较好的防治效果；丹皮酚磺酸钠较丹皮酚具有更强的清除O₂^-、·OH及抗H₂O₂和UV诱导的红细胞（RBC）溶血的作用：400mg／L丹皮酚磺酸钠具有良好的保鲜效果，在室温下，番茄能保持较好的鲜度，生理变化推迟，营养成分损失较小。更多还原

【Abstract】 In this paper, we mainly studied sulfonation-techniques,physicochemical properties and biological activities of paeonol. Firstly, we synthesized sodium paeonol sulfonate by treating paeonol with concentrated sulfuric acid and oleums, and chose three main factors: volume ratio of concentrated sulfuric acid and oleums, temperature and time of reaction. The orthogonal test design Lg(34) was used for studing the optimization of the sulfonation-techniques. The results showed that the condition of 1.25:1 volume ratio of concentrated sulfuric acid and oleums, 70 癈, 40min helped to improve the output of sodium paeonol sulfonate. The purity of sodium paeonol sulfonate was determined by means of HPLC and TLC, and the structure of sodium paeonol sulfonate was determined by means of UV-spectrum, IR-spectrum and NMR. The results showed the purity of sodium paeonol sulfonate was 99.4804% and the structure of sodium paeonol sulfonate was 2- methoxy -4-hydroxy-5- aceryl sodium benzenesulfonate. With regard to the biological activities of paeonol and sodium paeonol sulfonate, we studied their inhibitory effects on phytopathogen and their activities of scavenging O2-and OH. We also studied their inhibition on H2O2,UV-induced hemolysis of RBC. Sodium paeonol sulfonate was used as keep-freshing agent in tomato storage and vitamin C content, brix, acidity, weight loss, membrane permeability, soluble protein content, SOD andPOD activity was determined. The results were as follows: Paeonol and sodiumpaeonol sulfonate had remarkably inhibitory effects on Xanthmonas oryzaepv.oryzicda,Pseudomonas solanacearum Smith, Phyllosticta mali Pril.et Delac.and Rhizoctonia solani Kuhn. and they also had antibiotic effect on maize sheath blight. Sodium paeonol sulfonate had distinctive effect on clearing O2-and -OH and inhibition on H2O2,UV-induced hemolysis of RBC compared with paeonol. The results of keep-freshing showed that 400mg/L sodium paeonol sulfonate had better effect than the control. On room temperature, the treatment delayed physiological changes and decreased the loss ofnutrients of the stored tomatos, thus helping keep them fresh.更多还原