title: Preparation and deproteinization of garlic polysaccharide.
abstract: Preparation and deproteinization methods of polysaccharide from garlic (Allium sativum L.) were studied. The crude polysaccharide was prepared by the method of hot water extraction. The percentages of deproteinization and polysaccharide loss were compared as indexes using the hydrochloric acid (HCl) method, trichloroacetic acid method, NaCl method and CaCl(2) method, respectively. The infrared spectra analysis and content analysis showed that the HCl method exhibited the highest percentage of deproteinization, and a little higher percentage of polysaccharide loss than the other three methods. The CaCl(2) method exceeded NaCl method in deproteinization.
authors.affiliation: College of Chemistry, Chongqing Normal University, Chongqing, P. R. China. huangdoctor226@163.com
authors.forename: Gangliang
authors.initials: G
authors.lastname: Huang
authors.forename: Shuangquan
authors.initials: S
authors.lastname: Shu
authors.forename: Tiantian
authors.initials: T
authors.lastname: Cai
authors.forename: Yunqing
authors.initials: Y
authors.lastname: Liu
authors.forename: Feng
authors.initials: F
authors.lastname: Xiao
mesh_terms: D002122:Calcium Chloride; D002623:Chemistry Techniques, Analytical / Q000379:methods; D005737:Garlic / Q000737:chemistry*; D006801:Humans; D006851:Hydrochloric Acid; D010940:Plant Proteins / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D012965:Sodium Chloride; D014238:Trichloroacetic Acid
chemical_list: D010940:Plant Proteins; D011134:Polysaccharides; D012965:Sodium Chloride; D014238:Trichloroacetic Acid; D002122:Calcium Chloride; D006851:Hydrochloric Acid