FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17 ): 34-37.doi: 10.7506/spkx1002-6630-200917005

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Ethanol Fractionation and Physico-chemical Properties of Polysaccharides from Seeds of Plantago asiatica L.

YIN Jun-yi1，NIE Shao-ping1,*，LIN Hui-xia1，ZOU Wei1,2，LI Chang1，WANG Yuan-xing1，XIE Ming-yong1   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China；
    2.College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510641, China
  • Received:2009-04-25 Online:2009-09-01 Published:2014-04-14
  • Contact: NIE Shao-ping E-mail:spnie@ncu.edu.cn

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Abstract:

Crude polysaccharides extracted from seeds of Plantago asiatica L. (Plantago asiatica L. crude polysaccharide, PLCP) with hot water were successively fractionated by different concentrations (40% and 60%) of ethanol into two precipitation fractions named PLCP-1 and PLCP-2 and one supernatant fraction name PLCP-3. The physicochemical properties of PLCP-1, PLCP-2 and PLCP-3 were analyzed by UV and IR spectroscopy, GC and Sephacryl TM S-400 HR gel-filtration chromatography. UV and IR spectral analysis indicated that PLCP-1, PLCP -2 and PLCP-3 all were acidic polysaccharides containing a little amount of protein. The sugar contents of PLCP-1, PLCP -2 and PLCP-3 were 71.06%, 76.71% and 64.78%, respectively. Arabinose and xylose were the main monosaccharides in the polysaccharides and other monosaccharides such as rhamnose, glucose, mannose and galactose were also detected but the mol ratios of the monosaccharides were different.

Key words: polysaccharide from seeds of Plantago asiatica L., ethanol fractionation, gel chromatography, monosaccharide composition, spectral properties

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