title: [Analysis of expansion degree of seeds of Plantaginis and their processed products].
abstract: 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.
authors.affiliation: Department of Chinese Materia Medica, Liaoning College of TCM, Shenyang 110032, Liaoning, China.
authors.forename: Dong
authors.initials: D
authors.lastname: Wang
authors.forename: Li
authors.initials: L
authors.lastname: Lin
authors.forename: Chang-lu
authors.initials: CL
authors.lastname: Yuan
authors.forename: Zhong-yue
authors.initials: ZY
authors.lastname: Gong
authors.forename: Bin-bin
authors.initials: BB
authors.lastname: Liu
mesh_terms: 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
chemical_list: D011134:Polysaccharides