Purification and Spectroscopic Analysis of Polysaccharide from Mango

doi:10.7506/spkx1002-6630-201207020

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (7): 93-95.doi: 10.7506/spkx1002-6630-201207020

• Basic Research • Previous Articles Next Articles

Purification and Spectroscopic Analysis of Polysaccharide from Mango

SUN Yan-fang1，LIANG Zong-suo2，ZHANG Xin3，Unger FRANK4

(1. College of Science, Liaoning Technical University, Fuxin 123000, China；2. College of Life Science, Northwest A&F University, Yangling 712100, China；3. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China； 4. Department of Pharmaceutical Technology and Biopharmaceutics, University of Vienna, Vienna A-1090, Austria)

Online:2012-04-15 Published:2012-04-20

Abstract

Abstract: Crude polysaccharide was extracted from Mexico mango using hot water extraction followed by ethanol precipitation. The polysaccharide concentration of crude extract was (46.3±1.75) mg/g as determined by phenol-sulfuric acid assay. After further purification by DEAE-52 and Sephadex G-75 column chromatography, a white flocculent polysaccharide was obtained. High performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) was used to determine the monosaccharide composition. The results showed that the polysaccharide was composed of rhamnose, galactose and glucose with a ratio of (6.3±1.40), (11.9 ±1.76) mg/g and (13.8 ±1.52) mg/g, respectively. The purified polysaccharide exhibited the characteristic IR absorption of polysaccharide. The structure was pyranoid glucan with β-glycosidic bond.

Key words: mango, polysaccharide, high performance anion exchange chromatography (HPAEC), infrared spectroscopy (IR)

CLC Number:

TS255.2

SUNYan-fang，LIANGZong-suo，ZHANGXin，UngerFRANK. Purification and Spectroscopic Analysis of Polysaccharide from Mango[J]. FOOD SCIENCE, 2012, 33(7): 93-95.

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Purification and Spectroscopic Analysis of Polysaccharide from Mango

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