Synthesis of Sulfonated burdock fructooligosaccharide (BFO)

Burdock Fructooligosaccharide (BFO) were sulfated using SO3-Py complex. The maximal degree of sulfonation (DSsulf) was 1.56, which were obtained by varying reaction factor such molar ratio of SO3-Py to fructofuranans unit (FU). The FT-IR, 1H NMR and 13C NMR spectra showed the introduction of sulfate group, and the reaction occurred at C-6, C-4 and C-3 in the fructofuranans unit of BFO. The molecular weight estimated by HPGPC were 6104.7-11003.3 g/mol for S-BFO (DS sulf=1.2).