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[Study on preparation processing technique of Radix Kansui stir-baked with vinegar]
Li Zhang1, Xiaoyun Shu, Yuping Tang
1Nanjing University of Chinese Medicine, Jiangsu Key Laboratory for Traditional Chinese Medicine formulae Research, Nanjing 210046, China. zhangliguanxiong@163.com
Objective:
To establish the best processing technique of Radix Kansui stir-baked with vinegar.
Method:
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.
Result:
The best processing technique was to add 30% vinegar and bake 9 minutes at 260 degrees C.
Conclusion:
This best processing technique is stable, feasible and good repetition.
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