title: [Research on different processings of Scutellaria baicalensis Georgi].
abstract: 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.
authors.affiliation: Shanxi Normal University, Xi' an 710062, China.
authors.forename: Shuang-hong
authors.initials: SH
authors.lastname: Song
authors.forename: Bing-li
authors.initials: BL
authors.lastname: Wang
authors.forename: Jun-kang
authors.initials: JK
authors.lastname: Feng
authors.forename: Zhe-zhi
authors.initials: ZZ
authors.lastname: Wang
mesh_terms: 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
chemical_list: D044950:Flavanones; D005419:Flavonoids; D012997:Solvents; D014867:Water; C038044:baicalin