Preparation and deproteinization of garlic polysaccharide

被引：31

作者：

Huang, Gangliang ^{[1
]}

Shu, Shuangquan ^{[1
]}

Cai, Tiantian ^{[1
]}

Liu, Yunqing ^{[1
]}

Xiao, Feng ^{[1
]}

机构：

[1] Chongqing Normal Univ, Coll Chem, Chongqing 400047, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION | 2012年 / 63卷 / 06期

关键词：

garlic polysaccharide; preparation; deproteinization; comparison; EXTRACTION;

D O I：

10.3109/09637486.2011.652599

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Preparation and deproteinization methods of polysaccharide from garlic (Allium sativum L.) were studied. The crude polysaccharide was prepared by the method of hot water extraction. The percentages of deproteinization and polysaccharide loss were compared as indexes using the hydrochloric acid (HCl) method, trichloroacetic acid method, NaCl method and CaCl2 method, respectively. The infrared spectra analysis and content analysis showed that the HCl method exhibited the highest percentage of deproteinization, and a little higher percentage of polysaccharide loss than the other three methods. The CaCl2 method exceeded NaCl method in deproteinization.

引用

页码：739 / 741

页数：3

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