Study on preparation processing technique of Radix Kansui stir-baked with vinegar
Zhang, L.; Shu, X.; Tang, Y.; Ding, A.; Duan, J.
Zhongguo Zhong Yao Za Zhi 34(6): 681-684
2009
ISSN/ISBN: 1001-5302 PMID: 19624003 Document Number: 633991
To establish the best processing technique of Radix Kansui stir-baked with vinegar. 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. The best processing technique was to add 30% vinegar and bake 9 minutes at 260 degrees C. This best processing technique is stable, feasible and good repetition.