Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; Université Clermont Auvergne, CNRS, Institut Pascal, Polytech Clermont Ferrand, 2 avenue Blaise Pascal, 63178 Aubière, France.
Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
Carbohydr Polym. 2018 Feb 1;181:426-432. doi: 10.1016/j.carbpol.2017.10.096. Epub 2017 Oct 31.
The gum asafoetida, an oleo-gum-resin from root of Ferula assa foetida, was extracted through alcoholic procedure followed by water extraction and then biochemically characterized using colorimetric assays, Fourier infrared spectroscopy, gas chromatography coupled to mass spectrometry, and 1D and 2D nuclear magnetic resonance. The gum was mainly composed of carbohydrates (67.39% w/w) with a monosaccharide distribution of 11.5: 5.9: 2.3: 1 between Gal, Ara, Rha and GlcA (molar ratio) and proteins (arabinogalactan protein). The polysaccharide consisted of a (1→3)-β-d-galactan backbone ramified predominantly from O-6 but also from O-4 and O-4,6. Side chains included terminal-α-l-Araf, terminal-α-l-Rhap, (1→3)-α-l-Araf, (1→5)-α-l-Araf, terminal-β-d-Galp, β-d-GlcA and traces of (1→4)-β-d-GlcA. X-ray diffraction pattern showed a semi crystalline microstructure. Thermal behavior of the gum was evaluated by thermogravimetric analysis (TGA) and differential scanning calorimetry (DSC) revealed temperatures below and upper 200°C as dominant regions of weight loss.
阿魏胶，一种源自阿魏根的油胶树脂，通过醇提水提后提取，再使用比色分析、傅里叶变换红外光谱、气相色谱-质谱联用和 1D 和 2D 核磁共振技术进行生化特性分析。该胶主要由碳水化合物组成（67.39%w/w），单糖分布为 Gal、Ara、Rha 和 GlcA（摩尔比）之间的 11.5:5.9:2.3:1，以及蛋白质（阿拉伯半乳聚糖蛋白）。多糖由（1→3）-β-d-半乳糖主链组成，主要从 O-6 支化，但也从 O-4 和 O-4,6 支化。侧链包括末端-α-l-阿拉伯呋喃糖、末端-α-l-鼠李糖、（1→3）-α-l-阿拉伯呋喃糖、（1→5）-α-l-阿拉伯呋喃糖、末端-β-d-半乳糖、β-d-葡萄糖醛酸和痕量的（1→4）-β-d-葡萄糖醛酸。X 射线衍射图谱显示出半晶态的微观结构。热重分析（TGA）和差示扫描量热法（DSC）评估了胶的热行为，结果表明低于和高于 200°C 的温度是主要的失重区域。
