Journal of Taiwan Agricultural Research

Author:Min-Fu Hu, Shu- chin Lo and Srn-Yie Liu

Abstract:

    The gel-formation strength, polysaccharide contents and the percentage of individual fraction in total polysaccharides of seven varieties or clones of Hsian-tsao were analyzed. Variety TARI No.1, clone 83-S-6 and 83-S-7 showed well gel-formation strength due to their lower fraction A and higher fraction B percentage in total polysaccharides. Their gel-formation strength reached 633.2, 495.4 and 420 g/cm², respectively with statistically significant difference (p<0.05). In contrast, a lowly gel-formation strength of clones, such as 78-S-1, 83-M-1 or 83-AC-12, were attributed to their higher fraction A and lower fraction B percentage in total polysaccharides. Therefore, it is suggested that the varieties with low fraction A and high fraction B percentage in total polysaccharides are suitable to be used for making hsian-tsao jelly, whereas those with high fraction A and low fraction B are used for making herbal beverages.

Key words:Hsin-tsao (Mesona procumbens Hemsl.); Polysaccharid; Fractions; Gel-fomation strength

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