Preparation and characterization of a chemically sulfated cashew gum polysaccharide

Journal of the Brazilian Chemical Society

Cunha, Pablyana L. R.¹  Universidade Federal do Ceará, Fortaleza, Brazil¹  dePaula, Regina Célia M.¹  Moura Neto, Érico de¹  Feitosa, Judith P. A.¹  Maciel, Jeanny da S.¹ 

关键词: cashew gum;    Anacardium occidentale;    sulfation;    NMR;   

DOI  :  10.1590/S0103-50532011001000017

学科分类：化学（综合）

来源: SciELO

【 摘 要 】

Cashew gum (CG) was sulfated in pyridine:formamide using chlorosulfonic acid as the reagent. Confirmation of sulfation was obtained by Fourier transform infrared (FTIR) spectroscopy through the presence of an asymmetrical S=O stretching vibration at 1259 cm-1. The degrees of substitution were 0.02, 0.24 and 0.88 determined from the sulfur percentage. 1D and 2D nuclear magnetic resonance (NMR) data showed that the sulfation occurred at primary carbons. An increase of at least 4% of the solution viscosity was observed due to sulfation. The thermal gravimetric curves (TGA) indicate that the derivatives are stable up to ca. 200ºC. The sulfated CG is compared to carboxymethylated CG in order to verify the possibility of the use of the former in the preparation of polyelectrolyte complexes; the latter is already being used for this application.

【 授权许可】

Unknown