[Influence of different preparation on the content of carbohydrate and physicochemical properties of polysaccharides from raw paeoniae radix alba and stir-baked paeoniae radix alba].

Objective: To observe the difference of two preparation methods on the content of carbohydrate and physicochemical properties of polysaccharides from raw Paeoniae Radix Alba and stir-baked Paeoniae Radix Alba.

Methods: Polysaccharides extracted from raw Paeoniae Radix Alba and stir-baked Paeoniae Radix Alba with water were precipitated by ethanol and named as BSEP-S and BSEP-C, respectively. In the same way, those deposited by acetone were named as BSAP-S and BSAP-C.