Structural features and Properties of Dietary fiber.

对牛蒡（牛蒡，牛蒡）和山楂（牛蒡，牛蒡）的碳水化合物进行了营养、脱脂的比较。碳水化合物分馏、糖组成和糖链组成分析表明，它们的基本成分多糖几乎相同。Gobo和Yamagobo都含有果聚糖作为储备多糖。Gobo和Yamagobo的细胞壁由果胶物质（鼠李糖半乳糖酸和中性糖）、半纤维素（阿拉伯糖、木聚糖、半乳聚糖、阿拉伯半乳聚糖和木葡聚糖）和纤维素组成，其比例分别为53.6:8.0 38.4和55.8:7.2:37.0。果聚糖与细胞壁多糖的比例分别为47∶53和66∶34。从牛蒡（可食用牛蒡，Arctium lappa L.）脱脂半纤维素II部分（24%氢氧化钾提取物）中分离出一种酸性木聚糖，并通过甲基化和片段化分析对其进行了表征。结果表明，酸性木聚糖具有一条由-1,4- d -木吡喃醛酸残基组成的线性主链，其中约8.3%在2位被4- o -甲基- d -葡萄糖吡喃醛酸残基取代。

Carbohydrates of Gobo (edible burdock, Arctium lappa L.) and Yamagobo (Goboazami, Crisium dipsacolepis Matsum.) were compared using triturated, defatted samples. Fractionation of the carbohydrates, and sugar composition and sugar linkage composition analyses of the fractions suggested that their basic constituent polysaccharides are almost the same. Gobo and Yamagobo both contained fructan as a reserve polysaccharide. The cell walls of Gobo and Yamagobo consisted of pectic substances (rhamnogalacturonan with neutral sugars), hemicellulose (arabinan, xylan, galactan, arabinogalactan and xyloglucan) and cellulose in the ratio of 53.6 : 8.0 38.4 and of 55.8 : 7.2 : 37.0, respectively. Approximate ratio of fructan and cell-wall polysaccharides was 47 : 53 for Gobo and 66 : 34 for Yamagobo.An acidic xylan occurring in the hemicellulose II fraction (24 % potassium hydrcydroxide extract) of defatted Gobo (edible burdock, Arctium lappa L.) was isolated and characterized by methylation and fragmentation analyses. The results indicated that the acidic xylan had a linear backbone chain of beta-1,4-D- xylopyranosyl residues, about 8.3 % of which were substituted at the 2 position with 4-O-methyl-alpha-D-glucopyranosyluronic acid residues.