title: [Optimization of stir-baking with vinegar technology for Curcumae Radix by orthogonal test].
abstract: OBJECTIVE
  To optimize the stir-baking with vinegar technology for Curcumae Radix.
  
  
  METHODS
  The intrinsic quality (the content of Curcumin) and traditional outward appearance were chosen as indexes. The best technology was determined by orthogonal test L9 (3(4)). The factors of the moistening time, stir-baking temperature and stir-baking time were investigated.
  
  
  RESULTS
  The optimal technology was as follows: the quantity of vinegar was 10%, the moistening time was 10 min, the stir-baking temperature was 130 degrees C and the stir-baking time was 10 min.
  
  
  CONCLUSIONS
  The optimal stir-baking with vinegar technology for Curcumae Radix is reasonable, which can be used to guide the standardized production of Curcumae Radix stir-baked with vinegar.
authors.affiliation: Shandong Academy of Chinese Medicine, Jinan 250014, China.
authors.forename: Dianhua
authors.initials: D
authors.lastname: Shi
authors.forename: Benzheng
authors.initials: B
authors.lastname: Su
authors.forename: Lili
authors.initials: L
authors.lastname: Sun
authors.forename: Jun
authors.initials: J
authors.lastname: Zhang
authors.forename: Yongsheng
authors.initials: Y
authors.lastname: Qu
mesh_terms: D019342:Acetic Acid / Q000737:chemistry; D002626:Chemistry, Pharmaceutical / Q000295:instrumentation / Q000379:methods*; D030024:Curcuma / Q000737:chemistry*; D004365:Drugs, Chinese Herbal / Q000737:chemistry*
chemical_list: D004365:Drugs, Chinese Herbal; D019342:Acetic Acid