Original Articles
Qing-Han Gao and Min Wang
Abstract
Jujube, the most important economic fruit for edible-medicinal use, is an important member of the Chinese herbs. Jujube polysaccharides are the most promising components in its fruit. As apart of a continuing study on the biological activities of jujube, we have researched on the fractionation of the polysaccharides from jujube by sequential extraction. Jujube polysaccharides were sequentially extracted with water at 22 °C (fraction 1 (F1)) and 60 °C (F2), and with 0.1 M HCl (F3) and 2 M KOH (F4) at 37 °C. Soluble fractions (16.8% yield) were composed of neutral sugars, uronic acids, and small amounts of protein. Galactose and arabinose are the main constituents of jujube polysaccharides. F3 showed the highest potential to be antioxidant, followed by F4 and F2. Jujube polysaccharides could be used as potential natural antioxidants in food industry.