[Analysis of expansion degree of seeds of Plantaginis and their processed products].
OBJECTIVE
To explore the affection factors to expansion degree of seeds of Plantaginis caused by different processing methods.


METHODS
Determination of expansion degree and analysis by gel chromatography.


RESULTS
The values of expansion degree were decreased and the structures of polysaccharides were changed for the processed products compared with their crude seeds.


CONCLUSIONS
The polysaccharies in seeds of Plantaginis were degraded after toasted without additive and roasted with salt, which further affected the expansion degree.
Wang
Dong
D
Department of Chinese Materia Medica, Liaoning College of TCM, Shenyang 110032, Liaoning, China.
Lin
Li
L
Yuan
Chang-lu
CL
Gong
Zhong-yue
ZY
Liu
Bin-bin
BB
D006358:Hot Temperature; D010943:Plantago / Q000737:chemistry* / Q000145:classification; D010946:Plants, Medicinal / Q000737:chemistry*; D011134:Polysaccharides / Q000032:analysis*; D012639:Seeds / Q000737:chemistry; D013045:Species Specificity; D013678:Technology, Pharmaceutical / Q000379:methods
D011134:Polysaccharides