Objective To investigate the effects of different processing methods on the polysaccharide content of Cuscuta chinens. Methods The phenol-sulfuric acid method was used to detect the dodder content in different processed products of the polysaccharide. Results Cuscuta chinens polysaccharide in different processed products were different and Cuscuta chinens polysaccharide content of 5A3% in raw Cuscuta chinens, the polysaccharide content by wine was 1.98 times and salt-broiled product was 1.62 times. Conclusion Cuscuta chinens, after...
