Chemical Features of Water-soluble Polysaccharides in Lycium chinense Mill, fruit

• QIN Xiaoming

  FACULTY OF AGRICULTURE GIFU UNIVERSITY, Department of Food Science

• KATO Koji

  FACULTY OF AGRICULTURE GIFU UNIVERSITY, Department of Food Science

• YAMAUCHI Ryo

  FACULTY OF AGRICULTURE GIFU UNIVERSITY, Department of Food Science

• AIZAWA Koichi

  Research Institute, Kagome Co., Ltd.

• INAKUMA Takahiro

  Research Institute, Kagome Co., Ltd.

Bibliographic Information

Other Title

• クコ果実の多糖成分について

Abstract

Polysaccharides were extracted with cold water (Cp) and hot water (Hp) from Lycium chinense Mill, fruits. By DEAE-Cellulose column (HCO^-_3) chromatography, Cp was separated into three fractions (Cp-1, Cp-2 and Cp-3), and Hp into four fractions (Hp-0, Hp-2, Hp-3 and Hp-4). Some properties of each fraction were examined. The results suggest that the polysaccharides in the fruits are mainly araban, glucan, arabinogalactan and pectic polysaccharides.

Journal

• Research bulletin of the Faculty College of Agriculture Gifu University

  Research bulletin of the Faculty College of Agriculture Gifu University 64 83-88, 1999-12-27

  Gifu University

Details

• CRID: 1570291226858177024
• NII Article ID: 110000976782
• NII Book ID: AN00053423
• ISSN: 00724513
• Text Lang: ja
• Data Source:
  • CiNii Articles