Determination of Polysaccharide in Sporophyll of Undaria pinnatifida Suringar

Abstract

Abstract: The contents of polysaccharide in Sporophyll of Undaria pinnatifida Suringar. were assayed by phenol-H2SO4 colorimetry. The results were wavelength for measurement was 489nm and converting factor of polysaccharide 2.51; good linearity ranged from 5～80μg/ml,r=0.9998 and average recovery rate of polysaccharide 98.57% with 2.31% of RSD(n=5).The method used in this paper was simple, accurate and stable. It could be used for determination of the polysaccharide in leaves of sporophyll of Undaria pinnatifida Suringar.

Key words: sporophyll of Undaria pinnatifida Suringar, polysaccharide, anthrone-sulfuric acid determination

ZHU Liang, WANG Yi-Fei, ZHU Yan-Mei. Determination of Polysaccharide in Sporophyll of Undaria pinnatifida Suringar[J]. FOOD SCIENCE, 2005, 26(10): 184-186.

[1]	SUN Cong, ZHENG Mingzhu, XU Xiuying, CAI Dan, LIU Meihong, CAO Yong, LIU Jingsheng. Effect of Auricularia cornea Polysaccharide on Gelatinization, Rheological and Retrogradation Characteristics of Coarse Cereal Porridge [J]. FOOD SCIENCE, 2021, 42(8): 46-51.
[2]	ZHAN Hui, SONG Tianyuan, YU Gang, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao. Hypolipidemic Activity of Polysaccharides Purified from Bangia fusco-purpurea [J]. FOOD SCIENCE, 2021, 42(7): 142-148.
[3]	WANG Libo, GAO Jingyu, LI Tengfei, LI Lianyu, LIU Bo, ZHANG Hongyan, YANG Yu, XU Yaqin. Preparation, Structural Characterization and Probiotics Proliferation-Promoting Activity of Selenized Dandelion Polysaccharide [J]. FOOD SCIENCE, 2021, 42(7): 169-175.
[4]	GENG Chao, WEI Ying, SHEN Minghua. Protective Effect of Lyophyllum ulmarium Fibrinolytic Enzyme on Endothelial Cells from Injury Induced by Lipopolysaccharide [J]. FOOD SCIENCE, 2021, 42(5): 129-136.
[5]	QIN Dandan, WU Qiong, BAI Yang, CAO Huixin, LIU Menglin. Preparation of Auricularia auricular Polysaccharide/Chitosan Edible Composite Film and Its Preservative Effect on Fresh Beef [J]. FOOD SCIENCE, 2021, 42(5): 246-251.
[6]	XIE Wen, CHEN Huaguo, ZHAO Chao, GONG Xiaojian, ZHOU Xin. Recent Progress in Understanding the Bioactivity and Mechanism of Action of Lycium barbarum Polysaccharide [J]. FOOD SCIENCE, 2021, 42(5): 349-359.
[7]	WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao. Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides [J]. FOOD SCIENCE, 2021, 42(4): 227-232.
[8]	LI Yan, CUI Weijian, ZHAO Chengbin, WU Yuzhu, WANG Siqi, CAO Yong, XU Xiuying, LIU Jingsheng. Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends [J]. FOOD SCIENCE, 2021, 42(4): 58-64.
[9]	JIANG Hui, KONG Limin, WANG Chong, WANG Yanbo, FU Linglin, ZHOU Tao. Optimization of Degradation Conditions of Polysaccharides from Porphyra yezoensis and Changes in Biological Activities after Degradation [J]. FOOD SCIENCE, 2021, 42(3): 38-47.
[10]	MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo. Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan [J]. FOOD SCIENCE, 2021, 42(2): 8-16.
[11]	WANG Shaoyun, FENG Yamei, WU Jiulin, CHEN Xu, FENG Jiawen, SHI Xiaodan, CAI Xixi, ZHANG Fang. Formation Mechanism of Protein-Polysaccharide Multi-scale Complexes and Their Future Applications [J]. FOOD SCIENCE, 2021, 42(17): 1-9.
[12]	HE Pingping, ZHENG Yajun, ZHENG Mingjing, JIANG Zedong, DU Xiping, ZHU Yanbing, NI Hui, LI Qingbiao. Protective Effect of Bangia fusco-purpurea Polysaccharide on H2O2-Induced Oxidative Damage in Caco-2 Cells [J]. FOOD SCIENCE, 2021, 42(17): 113-120.
[13]	MA Yongqiang, HAN Ye, ZHANG Kai, WANG Xin, WANG Zhili. Effect of Sweet Corncob Polysaccharide on Glucose Metabolism in Insulin Resistant HepG2 Cells [J]. FOOD SCIENCE, 2021, 42(17): 170-176.
[14]	XU Yaqin, YANG Haihong, LI Dalong, CHEN Zhe, WANG Libo, YANG Yu. Physicochemical Properties, Structural Characterization and Hypoglycemic Activity in Vitro of Degraded Polysaccharides from Blackcurrants [J]. FOOD SCIENCE, 2021, 42(15): 37-43.
[15]	LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong. A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides [J]. FOOD SCIENCE, 2021, 42(15): 300-308.

Determination of Polysaccharide in Sporophyll of Undaria pinnatifida Suringar

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments