出版社：Japanese Society of Nutrition and Food Science
摘要：From the hot water extract of Osmunda Cinnamomea , the mucilage was precipitated with alcohol and prepared purely by cupric sulfate. As a result of chemical analysis, it was made clear that the mucilage consisted of the polysaccharides of pectin and hemicellulose combined with metal ions of calcium, magnesium, aluminium, potassium and sodium, had xylose, arabinose, glucose, galactose and galacturonic acid as the component sugars, and the content of moisture was 8.91%, ash 0.12%, total sugars (as glucose) 90.84% and methoxyl group 2.04%. Summarizing the facts above mentioned, the authors proposed some structural form of this mucilage.
