Chemical Features of Water-soluble Polysaccharides in Lycium chinense Mill, fruit
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- QIN Xiaoming
- FACULTY OF AGRICULTURE GIFU UNIVERSITY, Department of Food Science
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- KATO Koji
- FACULTY OF AGRICULTURE GIFU UNIVERSITY, Department of Food Science
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- YAMAUCHI Ryo
- FACULTY OF AGRICULTURE GIFU UNIVERSITY, Department of Food Science
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- AIZAWA Koichi
- Research Institute, Kagome Co., Ltd.
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- INAKUMA Takahiro
- Research Institute, Kagome Co., Ltd.
Bibliographic Information
- Other Title
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- クコ果実の多糖成分について
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Description
Polysaccharides were extracted with cold water (Cp) and hot water (Hp) from Lycium chinense Mill, fruits. By DEAE-Cellulose column (HCO^-_3) chromatography, Cp was separated into three fractions (Cp-1, Cp-2 and Cp-3), and Hp into four fractions (Hp-0, Hp-2, Hp-3 and Hp-4). Some properties of each fraction were examined. The results suggest that the polysaccharides in the fruits are mainly araban, glucan, arabinogalactan and pectic polysaccharides.
Journal
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- Research bulletin of the Faculty College of Agriculture Gifu University
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Research bulletin of the Faculty College of Agriculture Gifu University 64 83-88, 1999-12-27
Gifu University
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Details 詳細情報について
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- CRID
- 1570291226858177024
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- NII Article ID
- 110000976782
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- NII Book ID
- AN00053423
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- ISSN
- 00724513
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- Text Lang
- ja
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- Data Source
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- CiNii Articles
