Extraction and Structural Analysis of Garlic Polysaccharide

doi:10.7506/spkx1002-6300-200918014

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (18 ): 83-87.doi: 10.7506/spkx1002-6300-200918014

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Extraction and Structural Analysis of Garlic Polysaccharide

LU Wei1,2，ZENG Zhe-ling1,2,*，DAI Zhi-kai1,2，HAO Chun-qing1,2

1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
2. College of Life Science and Food Engineering, Nanchang University, Nanchang 330031, China

Received:2009-04-26 Online:2009-09-15 Published:2010-12-29
Contact: ZENG Zhe-ling E-mail:zlzengjx@hotmail.com

Abstract

Abstract:

Garlic polysaccharide was otained from garlic bulbs via defatting with n-hexane, extraction with hot water, protein removal by Sevag method, and ethanol precipitation. The extraction conditions were optimized by response surface methodology and the structure of the polysaccharide was analyzed using TLC and IR spectroscopy. The optimal extraction conditions were as follows: with a material/water ratio of 1:30, once extraction at 75.3 ℃ for 2.25 h. Under these conditions, the actual value of extraction yield was 61.45%, in close agreement with the predicted. Structural analysis demonstrated that garlic polysaccharide belonged to the class of heteropolysaccharides, which was mainly composed of fructose.

Key words: garlic polysaccharide, extraction, monosaccharide composition

CLC Number:

O636.1

LU Wei1,2，ZENG Zhe-ling1,2,*，DAI Zhi-kai1,2，HAO Chun-qing1,2. Extraction and Structural Analysis of Garlic Polysaccharide[J]. FOOD SCIENCE, 2009, 30(18 ): 83-87.

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Extraction and Structural Analysis of Garlic Polysaccharide

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