Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1190994 | Food Chemistry | 2009 | 6 Pages |
In this work, crude polysaccharides were extracted from longan fruit pericarp by hot water. After removal of proteins and purification by Sephadex G-100 gel filtration column, polysaccharides of longan fruit pericarp (PLFP) were subjected to structural identification. Gas chromatography analysis indicated PLFP comprised of l-arabinofuranose (32.8%), d-glucopyranose (17.6%), d-galactopyranose (33.7%) and d-galacturonic acid (15.9%). The glycosidic linkages were determined by methylation analysis and gas chromatography/mass spectrometry (GC/MS). The results showed that the backbone consisted of →5)-l-Araf-(1→, →6)-d-Glcp-(1→, →3)-d-Galp-(1→, →3)-d-GalpA-(1→ and →6)-d-Galp-(1→ with a molar proportion of 2:1:1:1:1. The infrared spectra and nuclear magnetic resonance (NMR) spectra further confirmed that the configuration of l-arabinofuranose was of α-form, while d-glucopyranose, d-galactopyranose and d-galacturonic acid were of β-form. The molecular weight of PLFP was measured to be 420 kDa by gel permeation chromatography. By determination of the anti-glycated activity, PLFP showed a good potential in inhibiting the glycation reaction in vitro.