Analysis of expansion degree of seeds of Plantaginis and their processed products / 中国中药杂志

<p><b>OBJECTIVE</b>To explore the affection factors to expansion degree of seeds of Plantaginis caused by different processing methods.</p><p><b>METHOD</b>Determination of expansion degree and analysis by gel chromatography.</p><p><b>RESULT</b>The values of expansion degree were decreased and the structures of polysaccharides were changed for the processed products compared with their crude seeds.</p><p><b>CONCLUSION</b>The polysaccharies in seeds of Plantaginis were degraded after toasted without additive and roasted with salt, which further affected the expansion degree.</p>