南瓜多糖的理化性质及单糖组成  

作　　者：向东[1] 梁平[1] 赖凤英[1] 

机构地区：[1]华南理工大学食品与生物工程学院,广州510640

出　　处：《食品工业科技》2004年第12期62-63,共2页Science and Technology of Food Industry

摘　　要：对两种南瓜多糖PP-I与PP-II进行了理化性质、分子量测定、单糖组成的研究,结果表明,用凝胶法测定的分子量PP-I为2.4×104,PP-II为3.6×104。经纸层析分析,多糖PP-I主要由半乳糖、葡萄糖、鼠李糖、阿拉伯糖等单糖组成,PP-II主要是由半乳糖、葡萄糖、木糖、葡萄糖醛酸等单糖组成的杂多糖。Some physical and chemical properties, estimation of molecular weight and the compositions of monosaccharide in the both pumpkin polysaccharide PP-I and PP-II were studied in this paper. The results show that the PP-I and PP-II molecular weight estimated by gel chromatography method were 2.4×104 and 3.6×104, respectively. Both pumpkin polysaccharides were analyzed by paper chromatography, PP-I composed mainly of galactose,glucose, rhamnose, arabinose, and PP-II composed mainly of galactose, glucose, xylose and glucuronic acid.

关 键 词：南瓜 多糖 分子量 单糖 组成 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]