Abstract:Pumpkin glycoproteins were extracted from pumpkin powder with water extraction and alcohol pre－ cipitation. The pumpkin glycoproteins were separated and purified in sequence with ammonium sulfate and ethanol precipitation and agarose gel electrophoresis. After qualitative investigation and alkaline β- elimination reaction， 1H NMR and 13C NMR were adopted to measure the structure of glycopeptide linkage. The experiments showed that： the purified glycoprotein did not contain the free reducing sugar and starch. In the spectrum near UV 240 nm， there was a significant change in the absorbance of the hydrolysate of the pumpkin glycoprotein， which proved that the glycopeptide linkage was mainly O-glycopeptide. Meanwhile， the 1H NMR and 13C NMR spectrogram of its polysaccharide showed that the monosaccharide residue of the polysaccharide contained both α- and β-glycoside bond types， while polysaccharides mainly contained three anomeric carbon which were→ 4） -α-D-GalpA-（1→，T- α-D-Galp- （1→ and→2） -α-L-Rhap- （1→， at175.57 and 171.25， the reso－ nance-absorption peak indicates the polysaccharides contains uronic acid and lipid structure.