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. 2017 Apr 28;22(5):699. doi: 10.3390/molecules22050699

Figure 1.

Figure 1

Preparation and characterization of bee pollen polysaccharides. (A) The procedure used to prepare the sub-fractions of bee pollen polysaccharide from Rosa rugosa (RBPP) including RBPP-P and RBPP-N (-pectic polysaccharide and neutral polysaccharide fractions of RBPP, respectively); (B) Analysis of the chemical structure of RBPP-P using Fourier transform-infrared spectroscopy (FT-IR); (C) Analysis of chemical structure of RBPP-P using 13C-NMR.