Structural characterization of LbGp1 from the fruits of Lycium barbarum L.

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• 作者：Zhongfu Wang ; Yang Liu ; Yujiao Sun ; Qing Mou ; Bo Wang ; Ying Zhang ; Linjuan Huang ; ^{huanglj@nwu.edu.cn" class="auth_mail}
• 关键词：HPGPC ; high-performance gel permeation chromatograph ; ESI-MS ; electrospray-ionization mass spectrometry ; GC ; gas chromatography ; GC&ndash ; MS ; gas chromatography&ndash ; mass spectrometry ; HPLC ; high-performance liquid chromatography ; UV ; ultraviolet ; FT-IR ; Fourier transform infrared spectroscopy ; TFA ; trifluoroacetic acid ; NaBH3CN ; sodium cyanoborohydride ; Ara ; arabinose ; Gal ; galactose ; LBP ; Lycium barbarum polysaccharide ; LbGp1 ; Lycium barbarum glycoconjugate polysaccharide1 ; LbGp1-OL ; the glyc
• 刊名：Food Chemistry
• 出版年：15 September 2014
• 年：2014
• 卷：159
• 期：Complete
• 页码：137-142
• 全文大小：595 K

文摘

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d="p0170">A homogeneous polysaccharide is isolated from Lycium barbarum L.

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d="p0175">LbGp1 is composed of Ara and Gal in a molar ratio of 5.6:1 and its MW is 49.1 KDa.

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d="p0180">LbGp1 is a highly branching polysaccharide with a backbone of 尾-(1 → 6)-linked-Gal.

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d="p0185">The branches are (1 → 3) Gal, (1 → 3) Gal, (1 → 2) Ara and (1 → 3) Ara.

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