Comparative Study of the Content and Structural Features of Polysaccharides from Different Lycium
Objective:Analyzing the similarities and differences between polysaccharides of L.barbarum and L.ruthenicum fruits from different locations.Methods:IR and HPLC spectra of six Goji polysaccharide samples were compared and analyzed by fingerprint,similarity and cluster analysis.Results:1) The total neural carbohydrate contents from different samples have no significant difference,while acidic carbohydrate contents of L.ruthenicum Goji polysaccharides were significantly higher than that in the polysaccharides from L.barbarum fruits.2) The structural features of polysaccharides extracted from L.barbarum or L.ruthenicum fruits were similar.3) Location was the most important factor affecting the sugar ring forms,glycosidic bond types,monosaccharide composition and its molar ratio of Goji polysaccharide.Conclusion:The results of this study revealed that acidic polysaccharides contents of L.ruthenicum Goji were very significantly higher than that from L.barbarum fruits,while neutral polysaccharides contents of them have no significant difference,and the structural features of polysaccharides extracted from L.barbarum or L.ruthenicum fruits were similar.TCM fingerprint technology combined with similarity analysis and cluster analysis can quickly identify Goji polysaccharide and control the quality of polysaccharides from Goji as well as related products.
NETL
NSTL
万方数据
维普
