Isolation and Characteristics of Araban Isolated from the Fruitof Lycium Chinense Mill

Abstract

Abstract: In addition to 4 kinds of polysaccharides AGP (Arabinogalactan-protein: Cp-1-C, Cp-1-D, Cp-2-B and Hp-2-C) already reported, another water-soluble araban (Hp-0-A, Mw=23,000) was isolated from the fruit of Lycium chinense Mill. The result of glycosyl residues analysis indicated that it had a backbone of (1→5)-L-araban, and some of the L-arabinofuranosyl residues were involved in the branches through O-3. There was good conformity between the results obtained by chemical and NMR spectroscopic methods.

Key words: lycium chinense Mill, araban, structure

QIN Xiao-Ming, LIN Hua-Juan. Isolation and Characteristics of Araban Isolated from the Fruitof Lycium Chinense Mill[J]. FOOD SCIENCE, 2003, 24(2): 52-56.

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Isolation and Characteristics of Araban Isolated from the Fruitof Lycium Chinense Mill

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