Study on preparation processing technique of Radix Kansui stir-baked with vinegar.
- Author:
Li ZHANG
1
;
Xiaoyun SHU
;
Yuping TANG
;
Anwei DING
;
Jinao DUAN
Author Information
- Publication Type:Journal Article
- MeSH: Acetic Acid; chemistry; Drugs, Chinese Herbal; chemistry; Euphorbia; chemistry; Hot Temperature; Time Factors
- From: China Journal of Chinese Materia Medica 2009;34(6):681-684
- CountryChina
- Language:Chinese
-
Abstract:
OBJECTIVETo establish the best processing technique of Radix Kansui stir-baked with vinegar.
METHODThe 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.
RESULTThe best processing technique was to add 30% vinegar and bake 9 minutes at 260 degrees C.
CONCLUSIONThis best processing technique is stable, feasible and good repetition.
