Siberian Federal University

Sulfates of natural polysaccharides have a complex of valuable biologically active properties, including antioxidant, hypolipidemic, anticoagulant and other activities. The development of new environmentally friendly methods for obtaining sulfates of natural polysaccharides is important at present. In this work, a new method for obtaining sulfate of the natural polysaccharide pectin using potassium persulfate and disulfite in DMSO is developed. The effect of temperature and duration on this process was studied. It was found that potassium persulfate has a higher sulfating activity in the reaction of pectin sulfation. This is indicated by the lower process temperature and duration, as well as higher yields of pectin sulfate and sulfur content in it. The original and sulfated pectin were analyzed by IR spectroscopy, X‑ray diffraction and elemental analysis. The introduction of a sulfate group into the pectin macromolecule was proven by elemental analysis and IR spectroscopy. Thus, the IR spectra of sulfated pectin contain an absorption band at 1248 cm‑1, which corresponds to the vibration of sulfate groups