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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 CaCl2 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 CaCl2 method exceeded NaCl method in deproteinization.
Declaration of interest: The work was supported by Key Foundation Project of Chongqing Normal University (No. 10XLZ004), Chongqing Education Commission Foundation (No. KJ080810) and Natural Science Foundation Project of CQ CSTC (No. CSTC, 2009BB5238), P. R. China. The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.