Brief introduction about carbohydrates in plant extracts
Carbohydrates are the products of plant photosynthesis and are mostly regarded as ineffective ingredients, but some can be directly used for medicinal purposes: honey, caramel, glucose, etc. The main types can be divided into monosaccharides, oligosaccharides, and polysaccharides, and in our plant extract industry, polysaccharides are the most commonly extracted active ingredients. Such as Tremella polysaccharide, Lycium barbarum polysaccharide, Mushroom polysaccharide, etc.
Monosaccharides: Colorless or white crystalline powder, sweet, soluble in water, soluble in ethanol, insoluble in ether.
Oligosaccharides: Colorless or white crystalline powder, sweet, soluble in water, soluble in ethanol, insoluble in ether.
|Glucose||Fructose||Dissolution effect (water)|
Polysaccharide: It is a high polymer (high molecular weight) formed by the condensation of more than 10 molecules or more of monosaccharides (high molecular weight), which has lost the properties of general sugars and is mostly insoluble in water, but soluble in hot water to form a colloidal solution (such as starch), it is also insoluble in organic solvents such as ethanol, and has no sweet taste.
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|Tremella polysaccharide 80%||Lentinan 30%||Lycium barbarum polysaccharide 50%|