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Ji S.S.,Agricultural University of Hebei | Zhang Z.G.,Mengniu Dairy Company Ltd | Wang X.H.,Agricultural University of Hebei | Wang X.H.,Mengniu Dairy Company Ltd | And 4 more authors.
Acta Horticulturae | Year: 2013

A comprehensive review on carbohydrate components in jujube is presented. Jujube is rich in carbohydrates, which account for more than 60% of its dry weight. It is mainly composed of glucose, fructose and a certain amount of oligosaccharides, polysaccharides. In recent years, the structure and biological function of oligosaccharides and polysaccharides have been studied. This article summarizes most of the research developments in carbohydrate constituents in jujube; mainly their extraction, separation, identification, structural analysis and biological activities. Some suggestions on structure and biological activities of functional carbohydrate are given.

Wang X.,Agricultural University of Hebei | Wang X.,Mengniu Dairy Company Ltd | Wang X.,Northeast Agricultural University | Ji S.,Agricultural University of Hebei | And 2 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

A pre-column derivatization HPLC method was established for determination of Monosaccharide components and their molar ratio of polysaccharides of eight varieties Ziziphus jujube. After cleaning, drying, crushing, petroleum ether degreasing, samples have been extracted by water and then alcohol precipitation. Water-soluble polysaccharide have been full hydrolyzed by trifluoroacetic acid, using 1 - phenyl - 3 - methyl - 5 - pyrazolone (PMP) as derivatives, different monosaccharide components have been detected by HPLC. The results showed that column derivative HPLC determination by water soluble monosaccharide composition of polysaccharides derivative method is simple, good linearity and high detection sensitivity. The lowest detection limit of monosaccharide is 0.14 to 0.33 nmol. Eight kinds of jujube polysaccharide were composed of mannose, lee sugar, galacturonic acid, glucose, galactose and arabinose, but there had big differences on its molar ratio Mannose content had the low level in all kinds of polysaccharide and galacturonic acid content was generally high. Glucose had higher level in most of jujube varieties except Zanhuangdazao and Jinsixiaozao.

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