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[Research on different processings of Scutellaria baicalensis Georgi]
Shuang-hong Song1, Bing-li Wang, Jun-kang Feng
1Shanxi Normal University, Xi' an 710062, China.
Objective:
Comparing the different processings of S. baicalensis Georgi with fresh herb.
Methods:
Watering, cooking and steaming method were adopted and the contents of flavonoids was determined by HPLC.
Results:
Cooking and steaming method could not only intenerate the slices, but also destroy the activity of enzyme. So different means could be choosen according to practice.
Conclusion:
Among them, cooking method with 1 time volume of water, heating 10 min, drying at 80 degrees C and steaming method taking 20 min, drying at 80 degrees C is proper.
