Research Progress in Methods for Quantitative Determination of Polysaccharides

doi:10.7506/spkx1002-6300-200921103

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21): 443-448.doi: 10.7506/spkx1002-6300-200921103

Previous Articles Next Articles

Research Progress in Methods for Quantitative Determination of Polysaccharides

XU Xiao-fei1,2，CHEN Jian2,*

1.Nanfang Lee Kum Kee Co. Ltd., Guangzhou 510620, China；2.College of Light Industry and Food Sciences,
South China University of Technology, Guangzhou 510640, China

Received:2008-11-10 Online:2009-11-01 Published:2010-12-29
Contact: CHEN Jian E-mail:fejchen@scut.edu.cn

Abstract

Abstract:

With the purpose of offering useful guidance for the selection of an optimal method for quantitative determination of polysaccharides in various samples, this paper reviews methods for quantitative determination of polysaccharides, mainly including chemical assay, gas liquid chromatographic (GC) method, high pressure liquid chromatographic (HPLC) method, anion ion exchange chromatographic (AEC) method, size exclusion chromatographic (SEC) method, thin layer chromatographic (TLC) ethod, capillary electrophoresis (EC) method, infrared spectroscopic (IR) method and so on.

Key words: polysaccharides, content, determination, methods

CLC Number:

TS201.23

XU Xiao-fei1,2，CHEN Jian2,*. Research Progress in Methods for Quantitative Determination of Polysaccharides[J]. FOOD SCIENCE, 2009, 30(21): 443-448 https://doi.org/10.7506/spkx1002-6300-200921103

[1]	YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei. Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel [J]. FOOD SCIENCE, 2026, 47(9): 75-85.
[2]	SUN Tingting, XU Haonan, ZHANG Fang, WU Wei, CUI Can, YUAN Xiaoyong, CUI Yu, CHE Yan, SHAO Junxian, CHEN Hao, YU Hao. Preparation and Characterization of Anemarrhena asphodeloides Bge. Polysaccharides and Their Effects on Brain Tissue and Gut Microbiota in Aging Mice [J]. FOOD SCIENCE, 2026, 47(9): 190-202.
[3]	LIU Xin, LIU Zhengfang, FU Yu, ZHANG Yuhao, FENG Xin, LI Jiawei, ZHANG Xibei, HAN Lihua. Effects of Different Drying Methods on Quality Attributes and Volatile Flavor Compounds of Pleurotus geesteranus Extracts [J]. FOOD SCIENCE, 2026, 47(9): 270-280.
[4]	HUAN Yufei, LIU Ruitong, JIAO Yingxue, WANG Jiaying, ZHANG Zhisheng, ZHAO Kaixuan. Construction of Skin Collagen Film and Its Application in Food Packaging [J]. FOOD SCIENCE, 2026, 47(9): 380-390.
[5]	WU Yingmei, XU Min, LIU Shuang, CHEN Jiajun, ZHANG Lin, WU Lianlian, LIU Xiaofan, WANG Tianyu, TANG Huali. Structural Analysis of Actinidia chinensis cv. Hongyang Polysaccharides and Their Anti-aging Effect on Caenorhabditis elegans [J]. FOOD SCIENCE, 2026, 47(8): 95-103.
[6]	HUANG Jing, ZENG Wei, CHEN Jianping, WANG Xiaoyin. Inhibitory Effect and Mechanism of Lotus Seedpod Polysaccharides on Cervical Cancer HeLa Cells [J]. FOOD SCIENCE, 2026, 47(8): 207-224.
[7]	ZHAO Yao, QIAO Ming, HU Junping, YANG Jianhua. Mechanistic Study of Lycium ruthenicum Polysaccharides in Ameliorating Diabetes Complicated by Metabolic Dysfunction-Associated Steatotic Liver Disease in Mice Based on the Gut-Liver Axis [J]. FOOD SCIENCE, 2026, 47(8): 225-239.
[8]	XU Fangqing, CAO Yujin, WU Yiyuan, DONG Xiaotong, HU Jiamiao. Application of Steam Explosion Technology in Plant Polysaccharides: from Efficient Extraction to Functional Enhancement [J]. FOOD SCIENCE, 2026, 47(7): 406-414.
[9]	TANG Baosha, WU Li, XIAO Zheng, ZHENG Zhipeng, CHEN Shouhui, LI Yibin. Effects of Rehydration Methods on the Quality and Water Mobility in Rehydrated Dried Tremella fuciformis [J]. FOOD SCIENCE, 2026, 47(6): 253-261.
[10]	GUO Wenwen, YUAN Yuan, HU Hao. Research Progress in Fiber Structure Characterization and Ingredient Regulation Mechanism of High-moisture Extruded Plant-Based Protein Meat [J]. FOOD SCIENCE, 2026, 47(6): 383-391.
[11]	WANG Chunyan, LI Hui, YANG Chang, MA Hairan, WU Xiuying, FEI Yajun, REN Xiangdong, FENG Zhikuan, LI Hongliang. Functional Classification of Whey Protein Powder and Its Application in Pasteurized Fermented Milk [J]. FOOD SCIENCE, 2026, 47(6): 99-110.
[12]	ZENG Xiangquan, LIU Mengxuan, TAN Haoxiang, Liu Sirong, LI Yingyan, MI Jiaxin, ZHAO Meiting, LI Haihang, ZHAO Songsong, LI Jian. Effects of Cross-Linking Enzymes plus Polysaccharides on the Quality Improvement of Plant-Based Meat Patties [J]. FOOD SCIENCE, 2026, 47(6): 111-128.
[13]	TU Ran, LI Yan. Research Progress in Taste Mechanism and Debittering Technologies of Bitter Peptides [J]. FOOD SCIENCE, 2026, 47(5): 393-403.
[14]	DONG Xianmei, HUANG Li, LI Xianrui, CHEN Hui, SHEN Tingxuan, NIU Qianhe, TENG Jianwen, XIA Ning, WANG Jun. Functional Characterization of Enriched and Domesticated Carbohydrate-Degrading Microbial Consortia from Liupao Tea Fermentation [J]. FOOD SCIENCE, 2026, 47(5): 93-104.
[15]	WU Zhijing, LIU Fuqiang, OUYANG Aiguo, LIU Yande. Temperature Correction Method for the Detection of Soluble Solids Content in Gongli Pears Based on Vis/NIRS and CARS-1D-CNN [J]. FOOD SCIENCE, 2026, 47(4): 39-48.

Research Progress in Methods for Quantitative Determination of Polysaccharides

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments