Related Experiment Video
Updated: Feb 17, 2026
Comparative Study on the Polysaccharide Contents and Antioxidant Activities of Hippophae rhamnoides subsp. sinensis and Hippophae gyantsensis
Published on: August 15, 2025
Preparation, deproteinization, characterisation, and antioxidant activity of polysaccharide from cucumber (Cucumis
Ling Chen1, Gangliang Huang1, Jinchuan Hu1
1Active Carbohydrate Research Center, College of Chemistry, Chongqing Normal University, Chongqing, 401331, China.
Abstract:
Preparation, deproteinization and antioxidant activity of polysaccharide from cucumber (Cucumis saticus L.) were investigated. The crude cucumber polysaccharide was extracted by hydrothermal method. It showed that the trichloroacetic acid (TCA) method had the higher deproteinization percentage, but a little higher polysaccharide loss percentage than the CaCl2 method. The cucumber polysaccharide is linked by the β-glycosidic linkage. It consisted of d-glucose, d-mannose, d-galactose, l-rhamnose, d-xylose, l-arabinose, d-glucuronic acid, and d-galacturonic acid. Their mole ratio was 6.00:4.03:8.31:2.82:2.75:6.60:1.05:5.79. Moreover, it proved that the cucumber polysaccharide had high scavenging ability to superoxide anions.
