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.