Affiliation:
1. Basic Medical College, Hebei University of Chinese Medicine, Hebei Higher Education Institute Applied Technology Research Center on TCM Development and Industrialization Hebei TCM Formula Preparation Technology Innovation Center Shijiazhuang 050200 China
2. College of Food and Bioengineering, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control Henan Collaborative Innovation Center for Food Production and Safety Zhengzhou 450001 China
Abstract
AbstractThe objective of this paper is to analyze and contrast the features of the structure of jujube polysaccharides extracted and purified using various techniques, four fractions, namely hot water extraction and 0.3 M NaCl‐PBS purification (PZMP3‐1 and PZMP3‐2), alkaline extraction and 0.3 M NaCl purification (SAZMP4), alkaline extraction and 0.3 M‐PBS NaCl purification (PZJRP), are obtained by column chromatography (Sephacryl S‐300) and Fast Flow (DEAE‐Sepharose). Chemical testing, gas chromatography, scanning electron microscopy, nuclear magnetic resonance spectroscopy, methylation analysis, high‐performance gel permeation chromatography, and atomic force microscopy are used to examine and evaluate their properties. Different purification methods have certain effects on the structural characteristics of a series of jujube polysaccharides. The results can provide fundamental knowledge to select desirable extraction and purification technologies for the preparation of pure jujube polysaccharides.
Subject
Organic Chemistry,Food Science