Processing of Radix Paeoniae Alba stir-frying with vinegar
- VernacularTitle:醋炙白芍的炮制工艺研究
- Author:
Hongfei ZHANG
;
Zhonglin YANG
;
Lihua YIN
- Publication Type:Journal Article
- Keywords:
Radix Paeoniae Alba stir-frying with vinegar;
paeoniflorin;
total paeouiflorin;
the processing stir-frying;
orthogonal design
- From:
Chinese Traditional Patent Medicine
1992;0(03):-
- CountryChina
- Language:Chinese
-
Abstract:
AIM: To optimize the processing of Radix Paeoniae Alba stir-frying with vinegar. METHODS: UV-spectrophotometry was applied to determine the total paeoniflorin content, which was extracted by water from processed Radix Paeoniae Alba(stri-frying with vinegar) and the processing was designed by orhtogonal design. RESULTS: The best sample was treated at 130~?C for 40 min by adding 20% vinegar. METHODS: Processing of Radix Paeoniae Alba(stir-frying with vinegar) has a practical applicability.
