New research published in the journal Science and Technology of Food Industry shows that Eremurus chinensis-sourced polysaccharide concentration significantly links to its removal effect on free radical and nitrite.

    Researchers from Shaanxi University of Technology determined the polysaccharide level in Eremurus chinens and then investigated its antioxidant activities. They used water extraction and ethanol precipitation method to gain polysaccharide from eremurus chinens and then remove protein by ultrasonic method. They used spectrophotometer method to test the polysaccharide content, which is 14.93%.

    Researchers also preliminarily investigated the relationship between polysaccharide concentration and its antioxidant activity and found that as the polysaccharide increases, the removal effect on free radical and nitrite become stronger.