Abstract: Objective: To increase the species of functional polysaccharides and exploit the garlic (Allium sativum L.) resources. Methods: The garlic polysaccharide (GP) was obtained by water extraction, DEAE chromatography and so on. The GP’s purity was detected by the Sephadex G100. Sulfated garlic polysaccharide was gained by the method of sulfur trioxide pyridine complex. The degrees of sulfation (DS) was determined by barium sulfate turbidimetry. The mode of substitution was analyzed by IR and 13CNMR spectrum. Results: Pure garlic polysaccharide and its sulfated product were obtained. The sulfur content of sulfated garlic polysaccharide was 18.19% with its DS 2.19 IR and 13CNMR spectrum showed that the sulfate bound to the position of C-3 and C-5.

Key words: garlic(Allium sativum L.), garlic polysaccharide, sulfated polysaccharide, fructan