Effects of Different Processing Methods on the Content of Polysaccharide in the Root of Platycodon grandiflorum

OBJECTIVE To learn the effects of different processing methods on the content of polysaccharide in Platycodon grandiflorum. METHODS The phenol-sulfuric acid colorimetry was used to test the content of polysaccharide. RESULTS The content of polysaccharide was different in P. grandiflorum by different dry methods: sliced dry>peel dry>not peel dry. With the preserve time increasing after harvest, the content of polysaccharide in the fresh root decreased significantly, but peel or not had no significant effect on the polysaccharide in the fresh root. CONCLUSION To maintain the content of polysaccharide in the root of P. grandiflorum, the fresh root should be sliced and dried in time after harvest.