Abstract:

【Objective】 To predict the constitutes of amino acid and monosaccharide, and the structure of polysaccharide of almond gum. 【Method】 The compositions of amino acid and monosaccharide were determined by ion chromatography and the polysaccharide structure was analyzed by using chromatographic infrared analyzer. 【Result】 Almond gum consisted of 12 kinds of amino acids, Thr, Gly, Ala, His, Arg, Phe, Ser, Glu, Asp, Pro, Val, and Tyr, with Thr being the highest content (47.89%). The monosaccharide of almond gum contained Glua, xylose, galactose, arabinose, and little rhamnose and fucose and their molar ratios of monosaccharide were 24.35﹕9.25﹕33.75﹕31.60﹕0.74﹕0.31. The main chain of polysaccharide of almond gum could contain 1, 6-linked Galp and 1,4-linked Araf. Non-reducing end group was 1-linked Fucp, 1-linked Ribf, or 1-linked GluA. The branching point was mainly located in 1,2,6-linked Galp. 【Conclusion】 This research will play an important role in the further development and utilization of almond gum.

Key words: almond gum, component identification, polysaccharides