Comparative Analysis of Proanthocyanidins and Polysaccharides on Wild Lycium ruthenicum

• Published in: Medicinal plant Vol. 10; no. 1; pp. 26 - 30
• Main Authors: Chen, Haijun, Liu, Jiawei, Shan, Yumei, He, Lijun, Yang, Yong, Zheng, Yan, Hou, Jie, Zhou, Yu, Ma, Lixiao
• Format: Journal Article
• Language: English
• Published: Cranston Wu Chu (USA-China) Science and Culture Media Corporation 01.02.2019
• Subjects: Aging; Cluster analysis; Degradation products; Deserts; Food; Fruits; Lipids; Methods; Polysaccharides; Proanthocyanidins; R&D; Research & development; Superoxide dismutase; Beijing China; China; Inner Mongolia China
• ISSN: 2152-3924
• DOI: 10.19600/j.cnki.issn2152-3924.2019.01.008

According to studies of Tian Lei et al. #10 12] , in the study of aging mice, proanthocyanidins can increase the content of superoxide dismutase, accordingly enhance the memory ability of aging mice, which provide a basis for the conclusion that proanthocyanidins can delay aging. [...]refluxed with 150 mL of distilled water at 100k for 2 h, and the obtained solution were fixed for the volume in a 250-mL volumetric flask. [...]it is necessary to make further research. 4Discussions 4.1 Difference analysis of the content of proanthocyanidins in L. rutheeiccm produced in different areas At present, some related studies have found that when the growth environment is different, the content of proanthocyanidins in the fruit of L. ruthenicum will be different. In the early stage of this experiment, some brown degradation products were generated from heating method for the extraction of anthocyanidins from L. ruthenicum , which may interfere with the determination of the anthocyanin content23'. [...]in the future experiments, it is necessary to further improve the experimental method to achieve the cooect value of the expected determination of anthocyanin, which will be favorable for the development and utilization of the edible properties of L. ruthenicum.