[Effect of original processing method on sterol compounds of rhizoma pinelliae]

Investigate the effect of different processing methods on the quality of Rhizoma Pinelliae.

The sterol compounds from different Rhizoma Pinelliae samples processed with different drying methods were analysed by GC.

The fingerprints of five specific steroid components are very stable in those samples of Rhizoma Pinelliae which were first dried 2 h at 70 degrees C then baked at low temperature or by repeated drying at low-temperature, and the the five peaks from each sample have high similarity. But the samples dried without a proper treatment on higher temperature or with a halfway dryness at low-temperature showed a reduced peak height of steroid to varying degrees and some peaks were hardly detected.

It is conducive to the preservation and stability of stroids of Pinellia ternata that to being Dried at proper high temperature such as at 70 degrees C for 2 h first then fully dried at low temperature.