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本文定量研究了没食子单宁(β-1,2,6-三没食子酰基-D-葡萄糖TGG和β-1,2,3,4,6-五没食子酰基-D-葡萄糖PGG)与多种蛋白质、磷酯和糖的反应。结果表明没食子单宁与蛋白质(组蛋白、牛血清清蛋白、酪蛋白和明胶)及磷酯(卵磷脂、脑磷酯和神经磷酯)有较强的结合作用,而与糖的结合较弱,PGG比TGG具有更强的与生物质(蛋白质、磷酯和糖)结合的能力。实验表明,蛋白质-没食子单宁反应和磷酯-没食子单宁反应是氢键和疏水键协同作用的结果,而在糖没食子单宁反应中氢键是主要的作用方式。
The present paper quantitatively studied the effects of gallicin (β-1,2,6-trioctadecyl-D-glucose TGG and β-1,2,3,4,6-penta-galloyl-D-glucose PGG) , Reaction of phospholipids and sugars. The results showed that there was a strong binding between gallotannin and proteins (histone, bovine serum albumin, casein and gelatin) and phosphates (lecithin, brain phospholipid and phosphorothioate), while the binding to sugar was weak , PGG has a stronger ability to bind biomass (protein, phospholipid and sugar) than TGG. Experiments show that the protein-gallic tannin reaction and the phospholipid-gallic tannin reaction are the result of the synergistic effect of hydrogen bonding and hydrophobic bonding, whereas hydrogen bonding is the main mode of action in the glycosylated tannin reaction.