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[Study on selenium and polysaccharide distribution in different time ginkgo leaf].

Gui-Chun Deng1, Jing-Yi Sun, Gai-Fang Lü

  • 1College of Chemistry, Liaoning University, Shenyang 110036, China. dgclnu@163.com

Guang Pu Xue Yu Guang Pu Fen Xi = Guang Pu
|April 23, 2011
PubMed
Summary

Selenium levels and forms in Ginkgo biloba leaves change seasonally. Total selenium content and polysaccharide concentrations vary, with implications for understanding plant physiology and trace element uptake.

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Area of Science:

  • Phytochemistry
  • Environmental Science
  • Analytical Chemistry

Context:

  • Ginkgo biloba leaves exhibit seasonal variations in chemical composition.
  • Understanding selenium speciation is crucial for assessing its bioavailability and impact.
  • Polysaccharides are significant components of plant cell walls with potential biological activities.

Purpose:

  • To investigate the seasonal dynamics of total selenium content and selenium speciation in Ginkgo biloba leaves.
  • To analyze the seasonal changes in thick polysaccharide content and purity in Ginkgo biloba leaves.
  • To determine the seasonal distribution of trace elements in Ginkgo biloba leaves and their extracted polysaccharides.

Summary:

  • Seasonal analysis revealed significant variations in total selenium content (July: 1.875 mg/kg, September: 2.136 mg/kg, November: 0.815 mg/kg).
  • Selenium primarily exists in a water-soluble form within the leaves.
  • Thick polysaccharide content increased from July (25.64 g/kg, 20.20% purity) to November (83.57 g/kg, 17.60% purity).
  • Trace element analysis using ICP-MS confirmed seasonal fluctuations in Ginkgo biloba leaf and polysaccharide composition.

Impact:

  • Provides insights into the seasonal accumulation and speciation of selenium in a widely used medicinal plant.
  • Highlights the seasonal variability of polysaccharides, potentially affecting their extraction and application.
  • Contributes to the understanding of trace element dynamics in plants and their interaction with organic compounds.