[Study on preparation processing technique of Radix Kansui stir-baked with vinegar].
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.
Zhang
Li
L
Nanjing University of Chinese Medicine, Jiangsu Key Laboratory for Traditional Chinese Medicine formulae Research, Nanjing 210046, China. zhangliguanxiong@163.com
Shu
Xiaoyun
X
Tang
Yuping
Y
Ding
Anwei
A
Duan
Jinao
J
D019342:Acetic Acid / Q000737:chemistry*; D004365:Drugs, Chinese Herbal / Q000737:chemistry; D028481:Euphorbia / Q000737:chemistry*; D006358:Hot Temperature; D013997:Time Factors
D004365:Drugs, Chinese Herbal; D019342:Acetic Acid