title: [Study on preparation processing technique of Radix Kansui stir-baked with vinegar].
abstract: OBJECTIVE
  To establish the best processing technique of Radix Kansui stir-baked with vinegar.
  
  
  METHODS
  The best processing technique was gained through determining the content of 3-O-(2'E, 4'Z-decadienoyl)-20-O-acetylingenol by HPLC as the index, and orthogonal design experiment-L9 (3(4)) was used to investigate the factors of vinegar amount, baked time and temperature.
  
  
  RESULTS
  The best processing technique was to add 30% vinegar and bake 9 minutes at 260 degrees C.
  
  
  CONCLUSIONS
  This best processing technique is stable, feasible and good repetition.
authors.affiliation: Nanjing University of Chinese Medicine, Jiangsu Key Laboratory for Traditional Chinese Medicine formulae Research, Nanjing 210046, China. zhangliguanxiong@163.com
authors.forename: Li
authors.initials: L
authors.lastname: Zhang
authors.forename: Xiaoyun
authors.initials: X
authors.lastname: Shu
authors.forename: Yuping
authors.initials: Y
authors.lastname: Tang
authors.forename: Anwei
authors.initials: A
authors.lastname: Ding
authors.forename: Jinao
authors.initials: J
authors.lastname: Duan
mesh_terms: D019342:Acetic Acid / Q000737:chemistry*; D004365:Drugs, Chinese Herbal / Q000737:chemistry; D028481:Euphorbia / Q000737:chemistry*; D006358:Hot Temperature; D013997:Time Factors
chemical_list: D004365:Drugs, Chinese Herbal; D019342:Acetic Acid