Portulaca oleracea was made into dehydrated vegetable and its total flavones were 5.75%, polysaccharide was 9.15%. Based on these the health functions of portulaca oleracea were appraised.
将马齿苋制成脱水蔬菜,测定其总黄酮和多糖的含量分别为5.75%和9.15%,以其作为保健功能的参考指标。
MethodsThe polysaccharides of Portulaca oleracea were obtained through hot water extraction and ethanol precipitation, which content was determined by phenol-vitriolic colorimetry.
方法以水提醇沈法提取马齿苋多糖,采用苯酚硫酸法测定其含量。
Portulaca oleracea L. was a very valuable source of wild vegetable.
马齿苋是一种珍贵的野生蔬菜资源。