[Optimal technique of wine-processed gentian].
OBJECTIVE
To optimize technique of wine-processed gentian (root of Gentiana manshurica, G. scabra, G. triflora and G. rigescens.


METHODS
Orthogonal design L9 (3(4)) was used to select the best processing technical parameters by yields of the water extracts and amounts of gentiopicroside in the processing products.


RESULTS
The optimal procedure was suggested as follows: Gentiana Radix was cut into 5-10 millimetres' long, added one-fifth amounts of wine by gentian's weight, moistened for two hours, and then dried by slow fire.


CONCLUSIONS
The amounts of gentiopicroside in wine-processed gentian were closely related to the types and amounts of wine, moistened time and dried method.
Wang
Cai-Jun
CJ
Institute of Chinese Materia, Medica China Academy of Chinese Medical Sciences, Beijing 100700, China.
Wang
Zhi-Min
ZM
Wang
Wei-Hao
WH
Peng
Xin-Jun
XJ
Gao
Hui-Min
HM
Feng
Wei-Hong
WH
Yang
Li-Xin
LX
D002851:Chromatography, High Pressure Liquid; D004365:Drugs, Chinese Herbal / Q000737:chemistry*; D030012:Gentiana / Q000737:chemistry*; D008516:Medicine, Chinese Traditional / Q000379:methods*; D015203:Reproducibility of Results; D014920:Wine
D004365:Drugs, Chinese Herbal