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Updated: May 6, 2026

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
Published on: May 19, 2023
[Optimization of wine-roasting technology of coptidis rhizoma using orthogonal design]
Ji-Lian Shi1, Fang He, Yan-Tao Yang
1Property and Pharmacodynamic Key Laboratory of TCM, State Administration of Traditional Chinese Medicine, Department of Pharmaceutics, Hunan University of Tradition Chinese Medicine, Changsha 410202, China. hnsjl@163.com
Objective:
To optimize the processing technology of Coptidis Rhizoma roasting with yellow rice wine.
Methods:
The total content of four kinds of alkaloids was used as index. Orthogonal design was applied to study the processing technology of Coptidis Rhizoma roasting with yellow rice wine. L9 (3(4)) orthogonal table was decided with three factors: roasting temperature, roasting time and the amount of yellow rice wine.
Results:
Of the three factors, only B factor (roasting time) had obvious effect on the total content of four kinds of alkaloids.
Conclusion:
The optimal processing technology is as follows: Coptidis Rhizoma should be roasted with 15% yellow rice wine for 30 min at 150 degrees C.
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