FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (6): 185-190.doi: 10.7506/spkx1002-6630-201706029

• Component Analysis • Previous Articles     Next Articles

Purification and Structural Analysis of Polysaccharides from Ginger Peels

FENG Xin, XIA Yu, CHEN Guitang, XU Jiajia, LIAO Xiaojun, ZHAO Liyan,   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Engineering, China Pharmaceutical University, Nanjing 210009, China; 3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Online:2017-03-25 Published:2017-03-28

Abstract: Crude polysaccharides were extracted from ginger peels by hot water extraction and alcohol precipitation. DEAEcellulose 52 and Sephadex G-100 gel filter column chromatographies were sequentially used to purify crude polysaccharides. The purified polysaccharides were designated as GE-1, GE-2 and GE-3, respectively. Their molecular weight distribution and monosaccharide compositions were analyzed by high performance liquid chromatography (HPLC). The structure of the deproteinized polysaccharides from ginger peels were analyzed and characterized by ultraviolet (UV) and infrared (IR) spectroscopy. The results showed that the total sugar contents of GE-1, GE-2 and GE-3 were (98.06 ± 0.15)%, (97.41 ± 0.42)% and (97.89 ± 0.22)%, respectively. Their molecular weights were 462, 194 and 376 kD, respectively. The structural analysis demonstrated that GE-1 was composed of mannose, glucose and xylose at a molar ratio of 1.25:6:1, GE-2 was composed of mannose, glucose and fucose at a molar ratio of 2.51:9.25:1, and GE-3 was composed of mannose, ribose, galactose and arabinose at a molar ratio of 17.39:1:1.89:1.23.

Key words: ginger peel polysaccharides, isolation and purification, molecular weight, monosaccharide composition

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