[Research on different processings of Scutellaria baicalensis Georgi].
OBJECTIVE
Comparing the different processings of S. baicalensis Georgi with fresh herb.


METHODS
Watering, cooking and steaming method were adopted and the contents of flavonoids was determined by HPLC.


RESULTS
Cooking and steaming method could not only intenerate the slices, but also destroy the activity of enzyme. So different means could be choosen according to practice.


CONCLUSIONS
Among them, cooking method with 1 time volume of water, heating 10 min, drying at 80 degrees C and steaming method taking 20 min, drying at 80 degrees C is proper.
Song
Shuang-hong
SH
Shanxi Normal University, Xi' an 710062, China.
Wang
Bing-li
BL
Feng
Jun-kang
JK
Wang
Zhe-zhi
ZZ
D002851:Chromatography, High Pressure Liquid; D044950:Flavanones / Q000032:analysis / Q000302:isolation & purification*; D005419:Flavonoids / Q000032:analysis / Q000302:isolation & purification*; D006358:Hot Temperature; D018517:Plant Roots / Q000737:chemistry; D010946:Plants, Medicinal / Q000737:chemistry*; D011786:Quality Control; D031364:Scutellaria baicalensis / Q000737:chemistry*; D012997:Solvents; D013678:Technology, Pharmaceutical / Q000379:methods*; D014867:Water
D044950:Flavanones; D005419:Flavonoids; D012997:Solvents; D014867:Water; C038044:baicalin