Abstract

Abstract: This paper introduced the method of extracting the pumpkin polysaccharide from Pumpkin and studied itscomposition and physico-chemical property.Experiments were made on the animals fed with the pumpkin polysaccharide.Theresult proved that the pumpkin polysaccharide had the function of reducing the blood sugar,and showed that it had veryimportant value in auxiliary cure for diabetes.

Key words: Pumpkin polysaccharide , Extractive methodology , Sugar tolerance , Blood lipid

PENG Hong, HUANG Xiao-Mo, Ou-Yang-You-Sheng , XIE Xiao-Bao, CHEN Yi-Ben. [J]. FOOD SCIENCE, 2002, 23(8): 260-263.

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