title: [Study on the history of the processing of flos sophorae].
abstract: By collecting and analyzing the information of the processing of Flos Sophorae in ancient and recent literatures, we discovered that such methods as steaming, boiling, stir-frying and baking had been used before Qing Dynasty. There were more than 10 kinds of different decoction pieces due to different subsidiary agents and distinction of processing degree. In modern times, besides stir-frying with vinegar used in Jilin, stir-flying with honey used in Henan and Shandong, being crude, yellowing by stir-frying and carbonizing by stir-frying are used in other places. This research has provided useful information for the modern processing study by summarizing the previous experiences earnestly.
authors.affiliation: Institute of Chinese Materia Medica, China Academy of Traditional Chinese Medicine, Beijing 100700, China.
authors.forename: Rao-rao
authors.initials: RR
authors.lastname: Li
authors.forename: Si-tong
authors.initials: ST
authors.lastname: Yuan
mesh_terms: D019342:Acetic Acid; D004365:Drugs, Chinese Herbal / Q000266:history*; D035264:Flowers; D049668:History, 15th Century; D049669:History, 16th Century; D049670:History, 17th Century; D049671:History, 18th Century; D049672:History, 19th Century; D049673:History, 20th Century; D049691:History, Medieval; D006358:Hot Temperature; D010946:Plants, Medicinal; D011786:Quality Control; D029909:Sophora; D013678:Technology, Pharmaceutical / Q000266:history* / Q000379:methods
chemical_list: D004365:Drugs, Chinese Herbal; D019342:Acetic Acid