Analysis of expansion degree of seeds of Plantaginis and their processed products.
- Author:
Dong WANG
1
;
Li LIN
;
Chang-lu YUAN
;
Zhong-yue GONG
;
Bin-bin LIU
Author Information
- Publication Type:Journal Article
- MeSH: Hot Temperature; Plantago; chemistry; classification; Plants, Medicinal; chemistry; Polysaccharides; analysis; Seeds; chemistry; Species Specificity; Technology, Pharmaceutical; methods
- From: China Journal of Chinese Materia Medica 2002;27(12):902-903
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo explore the affection factors to expansion degree of seeds of Plantaginis caused by different processing methods.
METHODDetermination of expansion degree and analysis by gel chromatography.
RESULTThe values of expansion degree were decreased and the structures of polysaccharides were changed for the processed products compared with their crude seeds.
CONCLUSIONThe polysaccharies in seeds of Plantaginis were degraded after toasted without additive and roasted with salt, which further affected the expansion degree.
