Abstract:

Objective: To study the extraction and monosaccharide composition of polysaccharides from eggplant branches.
Methods: The aqueous extract of eggplant branches was deprotenized by four different methods, trichloroacetic acid
(TCA), Sevag, combination of TCA with papain, combination of Sevag with papain. Further purification was conducted
by DEAE-D22 cellulose and Sephadex G-100 gel column chromatograph sequentially. The obtained polysaccharide
was analyzed by thin-layer chromatography (TLC) and high performance liquid chromatography (HPLC). Results: A
polysaccharide, named as ESP-1, was obtained. Meanwhile, the best deproteinization method was achieved by the combined
use of TCA and papain, resulting in a deproteinization rate of 93% and a polysaccharide loss of 45.3%. By TLC and HPLC,
the polysaccharide was confirmed based on its physicochemical properties. In addition, ESP1-1 was mainly composed of
mannose, glucose, fructose and xylose.

Key words: polysaccharide from eggplant branches, purification, monosaccharide composition, high performance liquid chromatography (HPLC)